May 5, 2016
This little piece of the internet turned seven today. Kids, man, they grow up so fast!
It’s so humbling for me to think about all of the things that have resulted from this blog, which I started at the urging of friends and family who thought it would be a great outlet for me as a writer; I was two years out of my MFA program and two years into teaching middle school English and I hadn’t been writing much beyond lesson plans. That break was necessary in some ways, I think—it was also a period of mourning for my dad, who died in the middle of my two years of graduate school—but I don’t do very well when I’m not writing. I don’t feel like myself.
This blog became a way for me to return to writing on my own terms, to puzzle out my voice and audience, and to wed myself to a regular writing commitment. Little did I know that, through this outlet, I would also meet people who would become close friends in real life, connect with a whole community of amazing online readers, finish my first book, and start working on another.
Though this space has evolved over the last seven years in tone, approach, and even content, the core of it remains the same—an extension of me. It’s changed as I’ve changed, and I feel so lucky that those of you out there reading have been willing to go along for the ride.
To celebrate, I’ve got a drink for you…I mean, have I got a drink for you. My friend Greg introduced me to this one, a riff on a drink they serve at Lucy’s Fried Chicken in Austin. The original calls for rum and Domaine de Canton; Greg used bourbon and homemade ginger liqueur instead—the results are ridiculously drinkable and so, so gingery. I served these to Jill & our dear friend Courtney, who’s visiting us right now, and they both quickly asked for seconds. As you can see, I subbed in whisky from South Carolina for the bourbon, since Courtney had just gifted us a bottle and this seemed like the perfect reason to open it! Therefore, Courtney is also responsible for coming up with a name for this cocktail, stolen from what she claims “just might be the best Willie Nelson song ever.”
THE RED HEADED STRANGER
Originally, I wasn’t planning to make my own homemade ginger liqueur, because that just sounds like something a crazy person does—sorry, Greg—but it turns out that the whole process only takes a few days, unlike other infusions, saves you a fair amount of money (as opposed to buying Canton outright), and yields an incredibly delicious end product that I plan to use in all kinds of drinks all summer. In short, I recommend doing it, unless you already have a fancy bottle of Domaine de Canton on hand.
2 parts bourbon
2 parts ginger liqueur
1 part simple syrup*
1 part lime juice
ginger ale or ginger beer (we used the latter and it added extra ginger spiciness)
lime wheels, to garnish
Combine the above ingredients in a shaker over ice and shake vigorously, to cool everything down. Pour into a pint glass or tall water glass (strain if you’re feeling fancy) and top with ginger ale/beer. Garnish with a lime wheel and enjoy!
*I used the leftover orange syrup from this dessert, which really complemented the flavors of the ginger liqueur.