disTraction #135 –Eternity is a Ham and Two People
This famous quote, penned by the witty writer, poet, critic and satirist Dorothy Parker, summarizes what many of us feel like after so many weeks of sheltering in place. Of course, if nothing else, this time has given us more time to enjoy refreshments. Perhaps cocktail hour is starting a bit earlier these days. Here are some of the things we’re refreshing ourselves with. Cheers!
RICHARD: PBR. I drink this because it is the treasure trove of fine lager. For those of you who have instinctively stuck up your noses in favor of craft beers and overly hoppy favorites, I bear no malice to you. I temper this beer with equal amounts of the lowest carb beer made, Michelob ultra-golden. Not great but better than the water around here.
As a footnote, you should know that PBR won the "best lager" award at the annual American Beer Festival in Denver. They have also succeeded as a cult beer among college people who do not embrace commercial products that advertise traditionally. Also, in most grocery stores that sell beer in this part of the country, PBR sells ten times as much as other beer, except Bud.
STEVE: In addition to the many shades and hues of wine within reach, I’ve recently enjoyed a “Vesper“, the James Bond of martinis. According to Ian Fleming, his and its inventor, a Vesper contains three ounces of Gordon’s Gin, an ounce of vodka, half an ounce of Lillet and a twist of lemon. As we all know, the ingredients should be shaken, not stirred. Of course, there are those who argue that a martini should never be shaken because it can result in an overly diluted cocktail, but they’re ignoring the obvious fact that you can control the degree of dilution with the length of the shake. Besides, how’s a secret agent supposed to hydrate?
In the interest of full disclosure, I did not follow the recipe exactly. Having no Gordon’s Gin in the speed rack, I felt free to go top shelf with Bombay Sapphire East. Also, because I like the taste of Lillet, I increased the measure to one full ounce. I’m sure it would beat the original recipe in most blind taste tests.
CARY: The Pimm’s Cup started as a health drink in 1840s London. The slow-sipping summer cocktail is the preferred vehicle for its eponymous liqueur, a gin-based digestif that spread across the globe and found a loyal fan base in New Orleans. Combined with Sprite/7Up (or ginger ale), cucumber and a medley of fruit garnishes, the drink proved to be a welcome relief from the Southern heat. The Pimm’s Cup is also the favorite cooler at Wimbledon, where it’s still enjoyed by the pitcher.
INGREDIENTS:
2 ounces Pimm’s No. 1 Cup
3 ounces Sprite, 7Up or ginger ale
1 slice cucumber
Garnish: mint sprig
Garnish: strawberry
Garnish: lemon wheel
Garnish: orange wheel
DIRECTIONS:
1. Add all ingredients into a highball glass over ice and stir to combine.
2. Garnish with a mint sprig, skewered strawberry and optional lemon and orange wheels.
3. To mix things up a bit, you can replace the Sprite, 7Up or ginger ale with Champagne.
ARMANI: Mojitos are extremely refreshing. On a warm summer day and on the beach, these are my go-to. This fruity libation is guaranteed to put you at ease.
Side note: I am highly considering getting a mint leave plant for my home so that I can make these at any time.
Blueberry Mojito
INGREDIENTS:
8 blueberries (fresh or frozen and thawed)
2 tbsp. lime juice (fresh squeezed)
2 tsp. sugar
8 fresh mint leaves
¼ cup white rum
Ice
2 tbsp. club soda
Lime slice (for serving)
DIRECTIONS:
Add blueberries, lime juice, sugar and eight mint leaves to a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to bash (or muddle) the mint into the lime juice and sugar. This releases oils from the mint, breaks up the blueberries and helps the sugar dissolve into the lime juice.
Add rum, stir well, and then pour into a glass filled with ice, leaving about an inch of room then top with club soda. Serve with extra blueberries, mint leaves, and a lime slice.
MARIA: One of the nice parts of being home is being able to enjoy tea that I have from my Grandfather’s village in the mountains of Greece, Stenoma – a small village near Karpenisi.
The tea in Greek is called “Vounisio” – or Greek Mountain tea. It is said to have a positive effect on almost anything that ails you, but mostly it is used to combat colds, respiratory problems, indigestion, and even mild anxiety - seriously what could be better to enjoy while at home right now?
I have enjoyed it both hot and iced. There are so many wonderful benefits for my health, but it is also as a way to enjoy a drink that takes me back to my roots!
“Consumption of Greek mountain tea dates back to ancient civilization in Greece, when the Greek philosopher Hippocrates, the father of modern medicine, hailed its benefits for the immune and respiratory systems.” – PR Newswire
KELSEY: In true Bravo fanatic fashion, not only have I been binge-watching ALL of my favorite Bravo shows during quarantine (shout out to Below Deck, Vanderpump Rules & Real Housewives of Beverly Hills), I have been indulging in Vanderpump Rose! A light, refreshing Rose made by the queen of Villa Rosa, entrepreneur extraordinaire. The one and only, Lisa Vanderpump! I like to sip this on my couch in sweatpants, pretending like I am one of the hip SUR staff members who gets to rub elbow with Lisa, and eat goat cheese balls on the regular. For all of my fellow Bravo enthusiasts, you know what I mean!
TONIA: Tea- from refined English varieties to the Southern sweet tea. Depending on which variety hue or temperature will evoke different feelings. For example-
A warm orange spice cup of tea gives the warmth of a fall evening experience of sitting in front of a fire.
A glass of iced tea with a slice of lemon is a refreshing reminder of summer to come.
COLTON: I've been drinking a variety of Moscow mules and margaritas. My partner and I have been infusing vodka and tequila with different fruits and peppers to flavor them and to give them spice. The reason we started to drink these quirky infused drinks is because we love trying different things and recipes in the kitchen and the upside of being in the current state we are all in, it's allowed us to create many different flavors of vodka and tequila.
BILL: As the weather starts to get warmer, there’s nothing better than a cold margarita on the rocks with salt. I pour a shot and a half of tequila, one shot Cointreau and fill the rest of my 12oz shaker up with Jose Quervo light margarita mix. Add ice and shake thoroughly. Pour and enjoy. Goes best with a friend.
JIM: Light Beers… and no I don’t mean beer that they made into a “lite” version so you can watch the calories. I mean beer that is brewed well, has great taste, but is on the lighter side. Some people may call this a pale ale but for me it includes lagers, ales, pilsners, it doesn’t matter as long as the beer tastes fresh and is served cold. It can be a craft beer or mass produced. Favorites include Hefeweizen, Hoegaarden, Optimal Wit, PBR, Stella, Blue Moon, Allagash White… all good!
JULIE: Caol Ila 18-Year-Old Single Malt Scotch Whisky
How about we talk about something else? One way we avoid COVID-creep in our home (the constant pull to dwell on current events and debate the post-pandemic future), is to hijack our bizarre new existence. We travel to an online world of IMG Trivia Night with co-workers and friends and a simple libation served straight up in a Glencairn whisky glass.
On these weekly adventures, my husband and I unleash the Caol Ila 18-year-old single malt scotch whisky from Islay, Scotland. It’s a balanced, smooth and mellow malt we enjoyed throughout our recent 20-year wedding anniversary trip in January 2020 to The Isle of Skye and Achiltibuie in the Scottish Highlands.
Oftentimes, a delicious drink (its taste, aroma, color, and the glass in which it’s held) reminds us of a meaningful event, place, or time in our lives and, more importantly, the way it made us feel. Suddenly, you’re right there. And, perhaps it’s a better place than where you are right now. There’s nothing like a great escape.