A New Direction
So I took a little break to reassess. While I love the blog and I need the creative outlet, because I am trapped in my house by tiny humans, I just wasn't loving actually doing it… I took some time off and that really helped clarify what I liked doing, and what I didn’t. That maybe I was trying to do to much, and failing completely.
Lesson learned, I’m cutting back on the types of things that I’m going to write about and the length of the blog posts themselves, because let’s face it no ones reading them anyway. I’m also going to start including some kid and family stuff, because that’s at least 90% of what I do, and I should take advantage of the free content. This will not be a mommy blog, but I have matured enough to acknowledged that I am a mommy and that’s okay.
So here are some cute pictures of my kids on Halloween, gotta go my burrito just showed up!
Finally, A Fall Cocktail!
Last fall I threw together a seasonal sangria using Dry Sparkling's Vanilla soda and bourbon, it was pretty great and you can check it out here. After being reminded of how long its been since I’ve created a new cocktail I thought it was time to get back on the proverbial bar stool. Also, I’m potty training a toddler again, so my alcohol consumption is way up right now.
Long story short, I saw this description of a black tea in a menu at an Irish hotel and it had notes of smoky scotch and tannic tea with a slight sweetness. I didn’t order it, but I did think it would be excellent in alcohol form, what isn't right? This cocktail is essentially a whiskey soda with an Earl Grey simple syrup, because I’m fancy like that. I originally conceived of this with a hard cider instead of the soda, it was awful. To really get what I’m going for use a smokey whiskey, and make the simple syrup on the stronger side.
Smoke and Bone China (haha)
1 oz. smokey Whiskey (I used Talisker, but Peat Monster is a good affordable option if you're not a whiskey drinker)
.5 oz. Earl Grey simple syrup
Make the simple syrup;
Steep one bag (two for stronger flavor) of Earl Grey Tea in 1/2 cup of boiling water for four minutes. Add 1/2 cup of sugar, put back on medium heat until sugar dissolves. Store in the fridge once cool.
Combine whiskey and simple syrup in a low ball glass, add a squeeze of fresh lemon. Add ice and top with soda water. Drink by the fire while listening to Irish folk songs or whatever.