The manfriend has been more out of town than in town for a couple of months now, and instead of using my alone time to do girly things like paint my nails and do my hair and have pillow fights in my underwear (keeping the dream alive; you’re welcome boys), I’m fully embracing the bachelor lifestyle.
I usually get home starving but am too lazy to go grocery shopping, so I’m slowly eating my way through the pantry. I’ve had mac & cheese for dinner for four days straight. I’ve watched more than one Netflix marathon in boxer shorts and the other day I drank scotch. On the bright side, remembering to put the toilet seat down is not an issue.
It’s all fun and games until somebody falls in the toilet.
This weekend, it’s finally time to class things up a bit. We’re having our bourbon as part of a proper cocktail. We’re drinking with our pinkies up.
(A lemon/ginger/bourbon cocktail – so named because I invented it myself and I am
sometimes prone to being ridiculous.)
two ounces (quarter cup) bourbon
two ounces (quarter cup) sparkling apple juice
four ounces (half cup) ginger beer (preferably a hippie organic natural kind – they have a better ginger flavour)
one ounce (two tablespoons) lemon ginger simple syrup*
half a lemon
*I made candied lemon peel and candied ginger, and I saved the leftover syrup from the candying process to use in cocktails and on ice cream. If you don’t want to candy lemon peels and ginger slices just to make this cocktail (totally understandable), I would substitute regular simple syrup or cinnamon simple syrup.
Fill a large glass with ice cubes. Add bourbon, apple juice, ginger beer and simple syrup. Slice a wedge of lemon and squeeze juice into the glass, and top with a sprinkle of cinnamon. Stir. Taste test and add more of certain ingredients as desired. Note: if you like the burn of alcohol, use less cinnamon or leave it out entirely. If you don’t like the burn of alcohol, add more cinnamon.
Garnish with another lemon wedge and (optional, but I was trying to reassert my feminine side) a maraschino cherry.