I went for the vodka first. Both bottles had been in the freezer for a year. One purchased by me for a New Year's Eve punch, the other left by some house guest or another. Vodka and orange juice garnished with a twist of lemon and a slice of blood orange. Pretty.
The bourbon was next. There were two bottles of that, too. How do these things appear in my pantry? I haven't a clue. I used some of it to marinate prunes--like the French do with Armagnac. The rest I designated for manhattans. That went on for a night or two, but it seemed wasteful to dilute such good bourbon with bitters and sugar. The prunes were quite tasty when I previewed them, so I decided to save the bourbon.
My attention then went to a half used bottle of tequila--not really enough to save for a pitcher of margaritas. Sitting next to it in the far back corner was a nearly full bottle of cassis. I'm sure I was thinking of kir royales when I bought the cassis, but champagne is not something I'm likely to have on hand. I tried orange juice as the mixer, but it looked like mud with the cassis. On to cranberry juice which looked much better. Good-bye tequila. Um...hello, cassis...your're still here? My you're tall. I'm not sure what I'll do with the rest of that bottle. Has anyone marinated anything in cassis? Suggestions for cheap champagne that doesn't end in a headache?
Yesterday I bought four bottles of very inexpensive red wine. The tasting will begin Friday evening. I'm determined to find a cheap wine that I adore.
Austerity in Margaritaville is more like a party than austerity.
You're invited. But don't bring any bourbon or cassis.
1 comment:
Google Recipes with Cassis and there's a bunch of yummy stuff -- even a chocolate cake!
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