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Sorry for the delays and lack of posts recently. I have a few notes, but I haven’t gotten around to writing them. I don’t know if I wrote this, but I did get into law school, so I’m prepping to start a joint JD/MLS at North Carolina Central University in the Fall. I’ll be earning two terminal degrees at the same time. WHAT’S UP?! I’m excited. Until then, let me tell you about of the best things about living in the Southeast during the Summer: Beaches! I g0t back from Myrtle Beach last Wednesday. I was so burned I couldn’t walk for almost 48 hours, and in about an hour and a half, I’ll be headed to Wilmington, NC for this coming weekend.

It’s good to be a gay North Carolinian (Thanks, Paul, Bill, and Arthur!)

Now, when I go to the Beach, I can’t very well talk my bar with me. 1) we would need a car for the liquor alone, and 2) it’s ridiculous to take 70 bottles of alcohol for a 3-day trip. So I premix my booze.

When I went to the beach with Paul last weekend, I made Raleigh Iced Tea and the Sicily. As I’m going to the beach with Arthur this weekend, something a little stronger is in order. I made a batch of Manhattans and Cosmopolitans. When I make these to take with me, I used empty alcohol bottles. This is great because it helps reduce waste and consumption. It’s also much cheaper than purchasing something to cart all over the Carolinas. If you want to, you can recycle it at your port of call, rather than bringing it back.

So, as this post is about skills, let’s talk about making pre-mixed drinks for travel by car. (I only take a carry-on when I fly, so I can’t help you with airplanes.)

A couple of things:

1) a 750 mL bottle holds about 25 ounces. This is great because many drinks are proportioned in ratios of 3 or 5. With the batch of Manhattans I made, using the Manhattan, Again post, it’s 1.5 ounces whiskey, 0.5 ounces sweet vermouth, and 0.5 cherry juice, for a total of 2.5 ounces. Multiple that by 10, and you have 15 ounces whiskey, 5 ounces sweet vermouth, and 5 ounces of cherry juice. 25 ounces, 10 cocktails pre-made. You can then pour the drink over ice, and you have a Manhattan with minimal work at the beach or you can refrigerate it and drink it up.

2) Martinis are great because you got a lot more bang for your buck when traveling in terms of space. You also don’t have to worry about topping with a mixer like club soda or ginger ale, etc. If you do decide that you want to do something like that, like a Sloe Gin Fizz, premix everything except the club soda in a bottle. Then, when you are ready to drink add the club soda to the liquor at the beach.

3) When making drinks to travel, start with the cheapest ingredient and add by price, ascending.(This is good general advice for all cocktails.) The following is a true story from the afternoon, an inspiration for this post, and might be a little gross. I haven’t been in my bar for a while because I’ve been gardening, prepping for law school, and taking Atlantic excursions. I had a big party about a month ago and forgot to put open juice in the fridge. I poured 8 oz of vodka in first and then went to add the cranberry juice. As you can imagine, the cranberry juice got a little funky. When I poured it into the measuring cup, I saw a green solid mass floating in the cocktail. I was confused and went to look at it. It looked a little weird, so I looked at the cranberry juice. The juice had molded. Awesome. I then had to dump a third of a bottle of vodka. As a general rule, I don’t like to chance giving myself food poisoning. (Don’t worry, Arthur, I switched measuring cups as well.)

Anyway, I’m almost ready to head to the ocean for the weekend. So, learn from my mistakes, and, as always, happy and safe drinking.

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