Generally speaking, when I start a project I'm likely to see it through to its end. I'm naturally suspicious of people with grandiose plans and have sometimes scoffed at those individuals for spouting out ideas that seem questionable at best and nearly impossible to actually complete. It's taken me a long time to recognize that it's really just a matter of style and personality. I'm the winter stew, simmering forever before presenting itself with its finished flavors. I mull ideas in my head for a long time before sharing them with others. When I say I am going to do something, I want to be able to follow through. For better or for worse, that's just who I am.
I started this blog almost five years ago (pause. sigh. time does indeed fly). When I began I had every intention of getting through all 50 drinks because, well, that's just who I am. But then I started teaching full time, and the busy-ness of life, work, and parenthood stepped in to thwart this well-simmered plan. As one who feels a compelling need to finish what she starts, this did not sit well with me. Ideas of new blog entries would pop into my head, but the energy to follow through always fell by the wayside. Perhaps, I rationed, this was destined become a much longer project than initially intended.
But here we are two thirds of the way through 2017 and a few things have changed in my life. A year ago my husband and I became empty nesters, a life event that I could probably attach at least ten drinks to in the course of this blog. Then last winter I decided that I would stop teaching at the end of the school year, another large life-altering change to which I am sure I could attach at least another twenty drinks.
So instead of greeting a new class of students this week, I am sitting back down to my long lost blog. What comes next for me? I honestly wish I had an answer because I have been simmering this stew for a good nine months, but the flavors just haven't melded together yet. I pondered my future in teaching many times over the years and made a few detours along the way. It was a great gig as a working parent and my 3-mile commute couldn't be beat. But like my unfinished blog project, my career life feels like a work in progress that I need to address while there is time and energy to do so.
It's uncomfortable to step outside of one's comfort zone, that's for sure. I'm trying to unleash the dreamer in me, sharing and testing out new ideas before they are all simmered and complete, in hopes of embracing the process, which I am sure will be bumpy. I've had a drink in mind for about a month now, ever since my brother came for a visit and accompanied me on a tour of our local whiskey distillery. This is one of those drinks that initially may sound like an ill-fated pairing of flavors, but in reality it works. Quite well. Some creative soul threw caution to the wind and added wine to a whiskey sour. May I be so bold in my new adventure. Cheers.
New York Sour (with a history, ironically, that started in Chicago in the 1880s)
2 ounces rye whiskey (you could use bourbon, but I think rye's spicy flavors are best for sours)
3/4 to 1 ounce fresh lemon juice
3/4 to 1 ounce simple syrup
1/2 ounce red wine (Malbec, Syrah, or Rioja are commonly recommended)
I'm being wishy-washy with amounts because we all have our own palettes and should adjust accordingly. I tend to go with more lemon and less sugar. You will sometimes see the option of adding one egg white to get some additional froth. You'll have to make the call on that one. If you shake the drink enough, I personally think you get enough froth without the added egg white.
To make the drink:
Pour all the ingredients (except the wine) into a shaker filled with ice. Shake for a good 30 seconds, long enough for the shaker to get nice and cold. Strain into a cocktail glass filled with ice. Pour the wine over the back of a large spoon to get the float and impress your guests. I find this easier to do when pouring right from the bottle instead of a jigger. Just use your eyes to get a thin layer of wine. Right before I took this photo, the ice cubes moved and dispersed the wine deeper into the drink. Ultimately, that's how you want to drink it anyway so you get the mix of flavors. Garnish with a slice of orange if desired.
I started this blog almost five years ago (pause. sigh. time does indeed fly). When I began I had every intention of getting through all 50 drinks because, well, that's just who I am. But then I started teaching full time, and the busy-ness of life, work, and parenthood stepped in to thwart this well-simmered plan. As one who feels a compelling need to finish what she starts, this did not sit well with me. Ideas of new blog entries would pop into my head, but the energy to follow through always fell by the wayside. Perhaps, I rationed, this was destined become a much longer project than initially intended.
But here we are two thirds of the way through 2017 and a few things have changed in my life. A year ago my husband and I became empty nesters, a life event that I could probably attach at least ten drinks to in the course of this blog. Then last winter I decided that I would stop teaching at the end of the school year, another large life-altering change to which I am sure I could attach at least another twenty drinks.
So instead of greeting a new class of students this week, I am sitting back down to my long lost blog. What comes next for me? I honestly wish I had an answer because I have been simmering this stew for a good nine months, but the flavors just haven't melded together yet. I pondered my future in teaching many times over the years and made a few detours along the way. It was a great gig as a working parent and my 3-mile commute couldn't be beat. But like my unfinished blog project, my career life feels like a work in progress that I need to address while there is time and energy to do so.
It's uncomfortable to step outside of one's comfort zone, that's for sure. I'm trying to unleash the dreamer in me, sharing and testing out new ideas before they are all simmered and complete, in hopes of embracing the process, which I am sure will be bumpy. I've had a drink in mind for about a month now, ever since my brother came for a visit and accompanied me on a tour of our local whiskey distillery. This is one of those drinks that initially may sound like an ill-fated pairing of flavors, but in reality it works. Quite well. Some creative soul threw caution to the wind and added wine to a whiskey sour. May I be so bold in my new adventure. Cheers.New York Sour (with a history, ironically, that started in Chicago in the 1880s)
2 ounces rye whiskey (you could use bourbon, but I think rye's spicy flavors are best for sours)
3/4 to 1 ounce fresh lemon juice
3/4 to 1 ounce simple syrup
1/2 ounce red wine (Malbec, Syrah, or Rioja are commonly recommended)
I'm being wishy-washy with amounts because we all have our own palettes and should adjust accordingly. I tend to go with more lemon and less sugar. You will sometimes see the option of adding one egg white to get some additional froth. You'll have to make the call on that one. If you shake the drink enough, I personally think you get enough froth without the added egg white.
To make the drink:
Pour all the ingredients (except the wine) into a shaker filled with ice. Shake for a good 30 seconds, long enough for the shaker to get nice and cold. Strain into a cocktail glass filled with ice. Pour the wine over the back of a large spoon to get the float and impress your guests. I find this easier to do when pouring right from the bottle instead of a jigger. Just use your eyes to get a thin layer of wine. Right before I took this photo, the ice cubes moved and dispersed the wine deeper into the drink. Ultimately, that's how you want to drink it anyway so you get the mix of flavors. Garnish with a slice of orange if desired.
Nice to see your blog back. This theme of cocktails reminds me so much of our parents!
ReplyDeleteGood luck with next steps on your path too.
Xo