Category: Drink Recipe of the Week

I’m suffering from the Winter Doldrums, which basically means I don’t feel like doing shit that takes protracted thought. This, along with the shitshow that was our new home purchase, has resulted in my ignoring the blog. Now, I could lie and say that along with the New Year I shall find a renewed dedication to this shit, but I won’t patronize you. We both know I’m a lazy bastard who’s not making any money from this crap so you’ll get what you get AND YOU’LL LIKE IT DAMNIT.

Now that I’ve passed along some Christmas cheer I present thee with the DRW – The Bourbon-Cherry Seltzer.

Photo by Ken Burris, Recipe from

I have not tried this, but it involves cherry-infused bourbon. Which, yes, you have to make yourself but I think it would totally be worth it. Provided you could resist the urge to drink the bourbon whilst its soaking up delicious cherry flavors.

You will need the following:

  • 1 cup bourbon, such as Maker’s Mark
  • 3/4 cup packed dark brown sugar
  • 2 cups whole fresh cherries, stems left on
  • 2 cups seltzer water

To prepare the cherry-infused bourbon you must microwave the bourbon and brown sugar in a microwave-safe dish until hot, about 1 minute. Stir until the sugar is dissolved, then pack the cherries into a small jar and pour the hot liquid over them; gently press on the cherries to make sure they are submerged. Cover and refrigerate for at least 1 week or up to 1 month. I’m sort of wondering if you could put that shiz in a crock pot on low for like a day to speed up the process. Because I love nothing more than instant gratification – especially when it comes to booze.

To make the actual beverages, fill four 12-ounce rocks glasses with ice then add 3 tablespoons cherry-infused bourbon to each glass (THREE TABLESPOONS? That’s it? Please. I think we can all handle a bit more than that). Top with about a 1/2 cup of seltzer in each glass. Garnish with 2 or 3 whole bourbon cherries. The remaining bourbon cherries can be refrigerated for up to 1 month.


I’ve been up since 5am so I’m keeping this one quick and dirty.

It’s the Orange Margarita (on the rocks). I haven’t tried this exact recipe, but I’m posting it here mainly because the proportions of booze to non-booze ingredients are right up my alley.

You will need the following:

  • 1/4 cup tequila
  • 1/4 cup orange liqueur
  • 1/4 cup lime juice
  • ice cubes

If I have to tell you what to do after you’ve gathered the aforementioned ingredients, you should just stop reading this blog because you may be dumb. Now, ALLEGEDLY, this makes enough for two 8 oz drinks. But I won’t judge if you pour that shit directly into one 16 oz glass. Because that is probably what I will be doing. Tonight.

Enjoy my peeps.

Also…..STAY TUNED FOR HAIKU THURSDAY. Haiku Thursday will involve me composing a personalized haiku for you. To get your haiku, you have to comment on this post. It’s going to rock your faces off so BE PREPARED.


I haven’t the energy today. It’s really all I can do not to turn into a raging pile of suck at my desk right now.

That being said…THIS article is awesome-sauce and I’m mainly posting it for myself – so I can remember which bourbon I should use in which drink (it mentions both an Old Fashioned and a Manhattan – both past DRWs – that are my personal faves).

Also, incidentally, all four of the bourbons listed are, or have recently been, in our liquor cabinet thanks to the hubs and Francois. Tonight may be a “Manhattan kind of night.” Here’s hoping we have some Blanton’s.

This week’s DRW is in honor the hubs who sent out an email about bourbon today…and because he was pretty pissed about the last DRW and surmised that some of you peeps were as well. So, I have an actual recipe for y’all today. It came from the hub’s email and is aptly named, I think, because this particular drink just screams OLD SOUTH and I hope to enjoy a few this weekend whilst enjoying THIS INSANELY GORGEOUS WEATHER.

Cud’n Walker’s Uncle Will’s Favorite Mint Julep Recipe**

You need:

  • Excellent bourbon whiskey; rye or Scotch will not do.
  • Sugar (I prefer powdered, but this recipe doesn’t specify)
  • Ice (smashed to smithereens)
  • Mint sprigs
  • Pewter or silver-plated mint julep cup (if you live in the South and don’t have at least one of these, you should be ashamed of yourself)

Put half an inch of sugar in the bottom of the cup and merely dampen it with water. Next, very quickly—and here is the trick in the procedure—crush your ice, actually powder it—preferably in a towel with a wooden mallet, so quickly that it remains dry, then slip two sprigs of fresh mint against the inside of the glass (**I prefer to muddle the mint with the sugar in order to get more flavor out of it, but that’s up to you**). Next, cram the ice in right to the brim, packing it with your hand. Finally, fill the glass, which apparently has no room left for anything else, with bourbon, the older the better, and grate a bit of nutmeg on the top (**I’ve never tried this, but will next time**). The glass will frost immediately. Then settle back in your chair for half an hour of cumulative bliss.

I’ve often added muddled strawberries to the sugar mixture at the bottom, which is a truly delightful twist to this essential Southern drink recipe. I hope everyone gets a chance to bask in the low temps and breezes this weekend. Enjoy my peeps!

**This recipe comes from Signposts in a Strange Land by Walker Percy.

So at some point over the last week I discovered an awesome drink recipe for you people.

But then I got drunk and have since forgotten what it was.

My bad.

Maker’s Mark got fancy with this one. True story. On a somewhat related note – prepare to be jealous bitches – I am a Maker’s Mark AMBASSADOR, which means somewhere in Kentucky there is a barrel of bourbon that LITERALLY has my name on it.  I also have business cards and, most importantly STICKERS! I’m giddy just thinking about what I might receive at Christmas!

OK, I’ll stop tormenting you with my good fortune – let’s get down to brass tacks – the recipe, which is a Made Martini.

You will need the following:

  • Maker’s Mark Bourbon (1 part)
  • Triple Sec (1/2 parts)
  • Cranberry Juice (1/2 parts)
  • Lime Juice (1/2 parts)
Shake the bourbon, triple sec, lime and cranberry juices vigorously in a shaker with ice.  *While shaking “vigorously” I like to be mindful of my surroundings and sure that the lid is securely on the shaker as said vigorous shaking could potentially end in tears with someone (i.e. me) licking spilled bourbon off the kitchen floor.* Strain chilled liquid into a martini glass (which, incidentally, I consider to be the fanciest of all glasses). Then, take an orange twist (French cut) and, WITH A MATCH, flame over the drink. Discard the twist and serve.

This recipe requires the use of FIRE. Around ALCOHOL. So you can obviously see why I’m so excited about it despite having never tried it. The potential for drama abounds, my peeps! Also – I have no idea what a “French cut” orange twist is, so you’re on your own for that one. I tried googling it to no avail.  As for the flaming part – I found a website (WITH A VIDEO) because I’m so helpful!

Let me know how this one turns out for you people – but if anyone drunkenly burns the house down – DON’T SUE ME.  I have nothing to offer you, except a 1998 Nissan Pathfinder with a broken heater core and a musty smell.

Enjoy my peeps!

Go to the bar located in your house or the nearest store if you are unfortunate enough to not have a bar in your house.

Obtain a bottle of wine and a glass (or not, depending upon how your day went).

Open said bottle of wine.


That is all.

I should probably stop calling it the DRW as I seem to publish them sporadically these days.  But I blame you, the readers, in part because I believe I’ve repeatedly asked for you to do my job (i.e. find a new drink recipe to share) and you have all failed.  Miserably.  So if you’re lamenting the lack of new DRWs you only have yourself to blame.

Well, now that we have THAT out of the way…This week’s recipe is the Champagne Cocktail.  Now, I know what you’re thinking…”I thought only hookers drank those things.”  To which I say, “Well, I know Mom sure likes ’em.”  Except that’s not true.  My mom drinks bourbon – like a good Southerner.

Onto the recipe.  You will need the following:

Place the sugar cube and bitters (two dashes) in a chilled champagne flute.  Fill with champers and garnish with a twist of a lemon peel.

I don’t think I’ve ever actually HAD a champagne cocktail, but it sounds pretty good.  And no, I’m not a hooker.  But I AM a lawyer…so maybe that’s just a distinction without a difference.  Damn.

It’s Wednesday!  And I actually have a DRW!  It’s a Christmas Miracle!  Ok, enough with the exclamation points.  Somewhere out there an English teacher is rolling over in his or her grave.

So I was actually shocked that I have somehow overlooked this drink for the DRW – as it’s a personal fave.  Especially during NOLA summers when it’s hotter than the hellfires where I will likely be spending eternity.  And now, without further adieu, the DRW is…drumroll please….the Pimm’s Cup!

Here in NOLA, the Napoleon House has made the Pimm’s Cup famous – it’s their signature drink.  NH is also a delightful place to stop in and have a drink if you need a place to rest your weary feet – the food ain’t bad either.  That being said, the hubs recently advised that he had an amazing Pimm’s Cup at the Carousel Bar located in the Hotel Monteleone.

The trick with the Pimm’s Cup seems to depend on its maker and everyone does it a bit differently.  I’ll give you my fave below.

You will need:

Take a tall glass and fill with ice.  Pour 1/3 full of Pimm’s, then top with lemonade and leave room for a splash of ginger ale.  Garnish with a slice of cucumber.  Don’t be freaked by the cuke dudes.  Just trust me on this – it lends a lil’somethin’ to the drink and its absence would ruin the whole she-bang.

In closing, there truly is nothing better than sipping one of these while waiting for your swamp ass to dry out in the comfort of a bar that has set its AC to FREEZE.

Happy cocktails my peeps!

OK.  You can chastise me all you want – I KNOW.  I haven’t posted one of these in a while.  But you must understand.  It’s hard.  This blogging thing.  Having to be “on” all the damn time.  Fine, maybe not “all” the time, but there’s definitely pressure to only post amusing tidbits and I, my friends, haven’t been feeling it lately.  I can’t quite place my finger on the whens and whys, but something has been off lately – I’ll leave it at that.

Now, with that out of the way…on to the DRW!  I can’t remember how I came across this one, so if you sent it to me and I’ve failed to give you credit – please feel free to berate me in the comments.  Also, please feel free to drop in your own ideas for DRWs – I’m nothing if not a democratic dictator.

Bourbon Slush Punch!

First.  Let me just say – I KNOW.  There apparently is a website out there for both gardening and gun enthusiasts.  In the past, I certainly would have thought that those two things wouldn’t go together very well.  But clearly, I am not one to judge.  It seems to be a Southern Living type of zine, so, now that I think about it – those two things clearly go together.  But only in the South.

You will need the following

6 cups water
2 cups strong tea
2 cups bourbon
1 cup sugar
One 6-ounce container frozen orange juice concentrate, thawed
One 6-ounce container frozen lemon juice concentrate, thawed

Garnish: Mint sprigs or lemon slices (optional)

Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves.  Pour into two gallon-size freezer bags.**  Freeze until an hour before serving.  Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes.  When punch is melted, add more ice or water as desired.  Serve in punch cups.  Garnish, if desired.

**Okay.  Again with the suggestion to pour liquidy booze into freezer bags.  This is dumb, my peeps.  I don’t know about you, but I certainly do not have the faith in Ziploc that these people seem to.  It’s called a pitcher, boys and girls, and I suggest you purchase one if you haven’t already.  Also, if you are challenged and unaware as to how to make “strong tea” those deets are below.

Anywho, the punch sounds lovely, and right up my alley as the temps start to rise here in NOLA.  While it continues to be unseasonably cool, I’m bracing myself for the onslaught of summer with temps in the 90’s and 100% humidity.  FML.
Strong Tea
2 cups water
1 family-size or 4 regular tea bags

Boil the water.  Add the tea bag(s) and let steep until cool.  Discard the tea bag(s) and set aside.