Guys. I think I have done this one before. Have I? But the thing is, I do not have the time to go back through my archives and check and thus, I present you (possibly for a second time), Whiskey Sour.
Last weekend we went to a Christmas party and participated in an alcohol-themed gift exchange. We ended up with a 6 pack mini-bottle set of Fighting Cock bourbon. No, really, fighting. cock. Is one very opinionated Texan not enough? Now we add fighting cock to the mix. HUH. THAT RIGHT THERE SOUNDS LIKE A FIGHT.
With this recipe though, we took the easy way and poured some whiskey into a tumbler, added ice and then sour mix. However, I have looked up the real! recipe! for you in case you want to show me up and be all AUTHENTIC and stuff:
Whiskey Sour
2 ounces blended whiskey (not sure what blended means)
Juice of 1/2 lemon (which reminds me of the petrified lime I found in the fridge the other day. Let's not talk about it.)
1/2 teaspoon powdered sugar
1 cherry
1/2 slice lemon
Shake first three ingredients, pour into glass and garnish with last two. Voila!
If you make the real kind, let me know how it turns out. I seem to remember an ill-fated drink that had powdered sugar in it from several months ago.
Is that an avocado I see in your daily photo? If so, how do you tell if it is ripe? I bought 3 avocados the other day in hopes to make guac, but they were like a rock inside. Tips?
MERRY CHRISTMAS!
Posted by: Jackie | December 19, 2008 at 06:06 AM
Needs to be the small, dark kind. One variety is very large and green when ripe. Hope hates these.
I know this is subjective, but it needs to be not too firm and not to soft. You got a firm one. A few days on the coutnter and it would have been fine. A soft one is over ripe and the meat inside is grey and gross.
Posted by: bud | December 19, 2008 at 07:05 AM
Note taken. Thanks, Bud. I also may have discovered during this process that buying guac is cheaper than making it myself. But that could be also b/c I bought the giant avocados.
Posted by: Jackie | December 19, 2008 at 06:49 PM
I think Bud's advice here is the best you're going to get. It's sort of like Russian Roulette picking avocados but so worth it. Too hard and you have to wait a few days (putting them in a paper bag can help), too soft and you've got nasty brown avocado meat.
But definitely heed his advice on the over sized bright green ones. THEY ARE A TRICK. A tasteless, watery trick.
Posted by: Hope Sypert | December 22, 2008 at 05:18 AM
Hope, can I borrow Marley and Me to read? Thanks!
Posted by: Summer | December 22, 2008 at 05:45 AM