It was cold and raining here last week, in May and thats just wrong. Why, one night it was a bone chillin 38 degrees! Now it seems winter finally slid off a little and we are back to having a few warm days. Dont get me wrong, I do not like Texas summers at all but I do get a little tingly about Easter, for many reasons.
I didn't give anything up for Lent this year like I usually do. Excuse me, but Im just tired and frankly too old to deny myself things like coffee and sugar for an extended period and feel good about it. For years I gave up my favorite things and to tell you the truth when Easter came I didn't feel one bit holier than I would have if I had eaten a few Russell Stover Marshmallow Eggs, for Pete's sake. But Easter is the beginning of several other wonderful but not necessarily Christian things, too.This may sound a tad superficial, but for me one of those things is painting my toes up and also welcoming my colorful new BFF'S Jack Rogers and Lilly Pulitzer into the closet. Why, they brighten my countenance considerably and thats fine with me. See, I think Jesus wants me to feel good about myself and if painting my toes up and shopping a little makes that happen well...there you go! Yes, there is almost as much to love about Spring as there is to hate about Texas summers.
Spring! And with it comes a few of my other favorite things; horses and cocktails...... The Kentucky Derby brings Mint Julep's fleeting season. "Fleeting" because I only really enjoy a good Julep during the Triple Crown. They are an acquired taste. Sadly, some people just flat dont care for Bourbon. I made a Julep for Sister a couple of years ago, served it in one of our silver cups with a short straw, fancy napkin and everything. Even though I could tell she really tried to like it, it was all she could do to keep from spewing it across the room like so much blinky milk! I now know, she isn't a fan of Bourbon.
I keep a little pot of mint growing in the courtyard specially for making mint simple syrup for Triple Crown Juleps and then maybe again for Mojitos during the summer. Juleps, surely to goodness taste even better in silver monogrammed Julep cups. Its part of the ritual, you see. Why, sometimes I get so caught up in my Julep I forget all about the ponies running! So sue me, I like a pretty drink. Mother always said things just taste better when they look nice so to this day if I burn somethin, I just scrape it a little, sprinkle some parsley on it and its just fine, especially after a couple of Juleps!
I try to keep my hooch in the freezer for optimal temperature purposes, which sometimes makes Gary a little cross if there isn't enough room for his frozen treats. While I like my Vodka, Gin, and Bourbon icy cold, Gary is more a connoisseur of Edwards frozen pies and Ben & Jerry's. There is a lot to be said for his preferring sweets to drinks though, like I always have a driver:-)
One thing that I find that makes Texas Summers more tolerable is a great Gin & Tonic. They are such a civilized drink, doncha think? So refreshing, tart, and brisk. Why, I just about smack my lips thinking about 'em. Problem with G&Ts is they can go down too fast. One must be mindful to sip rather than gulp lest you become all liquored up and unsightly. Tart and brisk quickly becomes lethargic and sloppy. There is an art to drinking successfully and I've about got it mastered after 3+ decades of practise, with only a few minor backslides. Tipsy is fun but drunk is tacky. Here's one fix ~ Plymouth Gin has a lower alcohol content of other gins on the market, that Im aware of anyway. It is 41.2% compared to Beefeater's 47%; less alcohol AND tastes great, too. Thats a win win in my book!
My favorite (and dare I say quite marvelous) recipe for the best G&T ever, is as follows; Make'em by the pitcher, unless you are the only one drinking in which case it might seem like you have a little problem. Here's how: Juice and strain five limes and set the juice aside. Take the lime skin or zest, (only the green part and not the pith, if you will) and cut them into slivers. It's tedious I know, but so worth it. Now, pour a cup of gin into a pitcher and add the slivers of lime. Then mull this mess with a wooden spoon (the same way you do for Juleps). I saw this recipe in the NY Times years ago and it seems that Pat Conroy's name might have been attached to it. I declare this is one great drink! Thanks Pat! But I have to say, after years of making them, mulling is key. The smell of the limes and gin is something I can't describe. You may be tempted to put a drop or two behind each ear, and I say go right ahead, why not! After mulling for five minutes let it rest for five minutes more. Add four to five cups of tonic (just dependin) and stir with one of those long cocktail spoons with the festive embellishments on the end. Fill some tall slender glasses with crushed ice (Sonic is my fave) and fill 'em up. Again, word of caution; moderation!
So, when the weather warms up and its after 5, here or in Paris, you just might find me out back, on the veranda, sipping away........
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