While the coldest weather hasn’t touched us in Arizona yet, thankfully the leaves are falling, giving us the impression that winter is on our doorsteps. So grab your mug of cocoa and check out some neat-o internets I found.
♠ Bill Nye – the first science nerd I fell in love with, not wholly because of his bowties…but partly.
If a wintry autumn had a taste, the hot toddy would be it. Spicy, brown – and most importantly hot – a hot toddy is a perfect post-wood-chopping beverage. Or, for us non-lumberjacks, taking your dog for a windy walk beverage.
In a medium saucepan, add water, gingerroot slices and cloves. Squeeze lemon juice into the saucepan, adding lemon halves into the liquid. Bring to a boil over high heat, and then reduce to medium heat, so the liquid is bubbling. Cook for 10 to 20 minutes, until the mixture has reduced and has enough of a gingery taste to your liking. Strain, removing cloves, lemon halves and ginger from the liquid. Pour into two mugs. Add enough honey and rum or bourbon to your tastes. Garnish with lemon slices, and serve.
I like to cover the sides and bottom of my glass with honey, then add about 2 ounces of bourbon. Enjoy!
♠ Another week, another terrific Kickstarter. This one is for The Roxie, the second oldest movie theater in the world. Located in San Francisco, plus, the Kick video is by John Waters!
♠ Do you slather on the eye cream at night, only to have semi-puffy eyes the next morning? Yup, me too. The Beauty Department has a great problem solving photoset, and info about how to apply it correctly.
♠ If you feel like Pinterest is overwhelming you, I found one profile that is pretty much a one-stop shop for inspiration.
mixing glass, strainer (or to be more Bond-ian, a cocktail shaker)
3 ounces London dry gin
1 ounce vodka
1/2 ounce Lillet or Cocchi Aperitivo Americano
wide strip of lemon zest, for garnish
1. Combine ingredients in a mixing glass and fill with ice. Stir well until chilled, about 20 seconds, and strain into chilled cocktail glass. (Or if you want to go the full Bond route, use a cocktail shaker, shaking with ice for about 10 seconds — it’ll make a more bubbly, cloudy drink, but that’s up to you). Squeeze a wide strip of lemon zest over the drink and use as garnish.
Seriously guys, I made this when we saw Quantum of Solace last year and I have to tell you, Lillet is my favorite singular mix-in for a martini. It’s like biting into an alcoholic but subtle-tasting pear.