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The moral of this week is: Take things literally. Yesterday I blogged about my Breakfast of Champions, an original cocktail o’mine that bears more than a passing resemblance to a Moon Over My Hammy at Denny’s – and yes, it’s a little embarrassing for a
high-functioning alcoholic mature mixologist to admit to such levels of kitsch. Today’s recipe, while not quite so blatant, was likewise created via an over-the-top approach.
The basic premise was to construct a swizzle using the sweetest ingredients we (Sean and I) could think of, but somehow manipulate them into a drink that tasted better than, say, a shot of insulin with a Blow Pop chaser. Our secondary goal was to make a juice-less swizzle — which, according to rather strict definitions I’ve found and mentioned here before, means it technically wouldn’t be a swizzle, but whatevs — as our at-home citrus stock was low.