Just made a beautiful whisky sour out of Canadian Club Whiskey, fresh lemon juice, sugar, with a lemon wedge and a maraschino cherry, over crushed ice.
Approximately a week and a half ago, I started a small batch of plum wine. The ingredients were simple: two over ripe red plums, sugar, and water, mixed together and now fermenting in a small glass carafe. I remove the cheesecloth covering every day and stir it.
On a recent evening, I enjoyed a cocktail of my own devising, which I named the Sunset Santiago. I used Bacardi light rum, coconut cream, coconut water, a maraschino cherry, and ice. Wonderful!
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