NOTE: I am a fan of 30-day challenges, and November is traditionally a time of two: National Novel Writing Month, and 30 Days of Thanks. As I am not a fiction writer, this year I have chosen to publish a daily blog for the entire month, expressing my gratitude. This may not be entirely food-focused, but expect recipes aplenty. Feel free to join me in the comments below. What are you thankful for today?
Is it wrong to be thankful for cocktails?
I don’t wanna be right.
Apparently, ’tis the season, because back in October of 2015, I wrote this post about fall cocktails, including the Hanky Panky and a chipotle cherry bourbon smash, among others.
I think I also celebrated National Margarita Day shortly thereafter (and I am not sure it was actually National Margarita Day).
Anyone reading this blog might think I have issues with alcohol, but truthfully, I drink infrequently and selectively. My days of falling over are, well, over (minus one memorable reunion evening last year with very, very old friends), but I do enjoy a finely crafted libation from time to time.
Trouble is, many trendy cocktails have just one ingredient too many, especially in my neighborhood which is overrun with mustache wax and beard oil. That one extra ingredient might be a trendy bitter or smoke flavor or some other kind of bullshit that adds a potent medicinal quality to what otherwise might have been a simple and delicious beverage.
So today I am grateful for cocktails that get it right, that strike the balance between boozy and flavorful. Those cocktails that walk the line between innovative and traditional.
Tonight I am giving thanks with a Red-Headed Ginger; recipe from the original blog posted back in February of 2016.
“And since it is February, a month that simultaneously screams love and death in the Kolbeck household, red seems a perfect color. And ginger beer is appropriate anytime of year, but the bite of this one will wake you up, keep you focused, and make you talk.
Drink this with Florence + the Machine in the background, but just lightly. You know, so you can talk.
2 ounces Lillet Rouge
4 ounces ginger beer
splash of grapefruit juice OR dash of grapefruit bitters
Two possibilities here:
Pour Lillet over ice in a Collins glass, top with ginger beer and splash of grapefruit/bitters, or combine Lillet/grapefruit/bitters in cocktail shaker and shake 30 seconds. Strain into martini glass, add ginger beer and serve with grapefruit slice.”
What are you grateful for?