August 30, 2013
Some things you might do this weekend:
You might read a poem: read it aloud. Make it one by Seamus Heaney, who taught so many of us eager young writers how to love words, and to honor them. He died today. I rather like this one of his, “North.”
You might lie in the grass and look up and clouds. Remember that? It’s as fun as it was when we were kids, maybe even better.
You might eat ice cream from a waffle cone. You might make the ice cream first, and the waffle cone, too, if you’re feeling ambitious. You might sit in a chair or on a couch or in a bed and read: a novel, the paper, a board book that your child hands you, expectantly.
You might take a sun-streaming-in-behind-the-curtains nap in the middle of the afternoon. You might wave at your neighbors from across the fence. You might sit at a café with your best friend for hours. You might drive a long way, with your arm hanging out the window.
You might turn off your phone. You might participate in worship. You might go to a museum or a concert or a play. You might stay up very late, eating olives and talking about everything.
You might make art. You might make love. You might make these cocktails. Personally, I plan to do all three.
barely adapted from Happyolks
These lovelies are a close relative of an old cocktail favorite of this blog, Lucky Dogs, so when I saw them, I knew I had to make them. The jalapeño adds just the right amount of heat to the back of the throat and makes this cocktail a perfect pairing for Mexican or Indian food. In fact, I think they would be killer with these goat tacos, and I intend to find this out for certain soon.
After our first round, I decided to add a smoked salt rim for round two and loved the way the salt played with the flavor of the tequila and tartness of the guava; you could use plain old Kosher salt, too. Additionally, I think the smoked salt would play nicely with smoky mezcal, if you wanted to sub it in for the tequila.
ingredients (yields one cocktail):
2 oz tequila reposado (2 fluid ounces = one shot)
4 oz ginger beer
4 oz guava juice
1 oz fresh lime juice
4-6 round slivers of fresh jalapeño
optional: coat the rims of your glasses with smoked or Kosher salt
Fill a cocktail shaker with ice. Add a few slices of jalapeño to the shaker, then add the liquids and shake for a good thirty seconds. Strain into a glass filled with fresh ice, and garnish with more jalapeño slices.