Man, if all my blog posts could be this simple and relaxed, this endeavor would be much easier and enjoyable. Little secret: after the first 2 months of launching my blog and trying to make meals/recipes the same day I posted, I quickly realized if I kept that schedule up, I would go absolutely bonkers and burn out quickly (thanks for the heads-up on that Paul)! Now, I try to plan out an entire month of entries about 15 days ahead of time and cook items in a spree fashion, typically during the weeks my girls are with me so they can get in on the fun as well. But, today, I’ve ventured back into same-day territory. However, I don’t really care. I spent all afternoon at the winery, where I got married in the fall, and today’s entry is a cocktail. In fact, I’m typing up this post about 10 minutes before I publish it and am sitting fireside enjoying this lovely cocktail which I discovered a few years ago during the Nationals’ improbable World Series winning playoff run. Today is Absinthe Day and I’m using a little in this St. Louis Southside. A little absinthe is all you really need…unless you feel like chopping off your ear.
St. Louis Southside
Lemon
½ oz simple syrup
12 mint leaves
Absinthe
1.5 oz Ginger Liqueur
3 oz. gin
Tonic Water
Juice 1 lemon into a cocktail shaker. Add in the simple syrup and mint leaves and muddle lightly.
Fill the shaker with ice as well as 2 Collins glasses about ⅔ full of ice.
Add 2 dashes of Absinthe, the ginger liqueur, and gin to the shaker. Secure the top and shake for 30 seconds (until the shaker starts to frost). Pour the contents through a strainer into the Collins glasses.
Top with tonic water and garnish with mint leaves and serve.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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