Hello WordPress Blog.

Also, Hello to you, Gentle Reader.

It’s been a while. I make my humble apologies. I have no (good) excuses, but I’ll try them out anyway.

I’ve been really struggling with trying to find my voice for my blog. Do I write about cocktails I’ve found in books? In restaurants? Just drinks I’ve made up? I’ve been going through this existential crisis about my blog. And I’m aware it’s ridiculous to have a crisis about your blog.

It’s just that every time I go to write I want it to be perfect. I imagine all the stars aligning, me with something brilliant to say that means something about the existence of us, me, all of us together in the universe. I imagine this blog with perfect photos taken every time, of drinks that are so fantastic you would be amazed you’ve never heard of them before. You would wonder how fate would conspire in your favor to lead you to my blog about this meaningful cocktail that you must have.

Instead I would start writing. I have five blog posts started, here, and ten more in my head. February was going to be the month of Valentine’s Day cocktails. Followed by March with cocktails relating to Women’s History Month followed by a rousing essay about feminism and cocktails. Instead in lives in limbo where it was birthed — holding onto dear life, waiting to either die or entire the world into a full existence. But, now, it’s living a half life. Somewhere between creativity and failure. Between extraordinary and ordinary.

Unfortunately, I am not so luck to have the stars align into such brilliant perfection. If it wasn’t for the fact that I had a slice of brilliance back in October and wrote about Creme de Cacao and lactose, I might have stopped. But that little stroke has continued to give me hits even as I have descended into a world away from wordpress but not from cocktails.

Cocktails are one of the few things I do well. Me, and no one else I know. (No offense to any bartender friends.) But I love knowing how a vodka martini sort of, fits together, and becomes the drink. I love knowing how it evolved and became what it was. Especially as I have continued to get feedback at my call center job and applied for other jobs and being friends with brilliant, witty, and wealthy in Raleigh, it sometimes seems like it’s the only thing I have to offer. It’s what I’m good at. It’s unique. Maybe writing a bad blog post would represent some sort of failure.

Or maybe I’ve just had really bad writer’s block.

I’m not sure. But I’m back, and I’ve explained myself. I suppose you can take my two and a half month hiatus as abandonment, writer’s block, or fear. I suppose, at least for tonight, when I can’t sleep, I’m reaching out to you instead of to Jane Austen, Agatha Christie, or one of my fraternity brothers, dear readers.

If I’ve said it once, I’ve said it a 1,000 times. If you can’t be terrific, at least by prolific. On to the drink!

The Old Fashioned

6 or 8 oz Rocks Glass

2 oz Whiskey

The Juice of Half a Lemon

1 tbsp of sugar/1 tbsp of simple syrup

2 dashes Angostura Bitters

2 oz Club Soda

Ice

  • Fill completely with Ice
  • Pour in Whiskey and Lemon Juice
  • Measure in simple syrup or sugar
  • Top with 2 dashes Angostura Bitters
  • Fill with club soda (the club soda should be fill less than half the glass.)
  • Stir with a bar spoon

Evaluation

I really like this drink. But I also really like liquor and to taste my booze. I know many people who think I drink things too strong or too bitter. I think they’re tasty. Recommendation, I think that this drink is made easier with simple syrup than sugar, because sugar is difficult to stir and incorporate fully into a drink. As a liquid the simple syrup is easier to mix in and you don’t end up with the sugar sludge.  I like it; but sometimes I feel like the last of a dying breed and I am be the only one.

Cost

I enjoy Jack Daniels or Crown Royal for this drink, so:

Whiskey: $25 for a 750 mL bottle

Club Soda: $1.00

Lemon: $1.00

Sugar: Practically Free

Ice: Practically Free

Total: $27.00 or so

As always, happy, and safe, drinking

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