It is late in the evening but there is no rest for the Spiral Staircase. Tomorrow is "Brunch Cocktails and Cheese." I am going to stay really classic with this one. Zoe, the Murray's Cheese Affineur, will pick cheese pairings, and I can't wait to see what she comes up with. I think Affineur is the coolest job title ever.
Here's my menu, following what I see as the three big groups of brunch cocktails. I'm going with a tequila con sangrita instead of a vodka bloody mary, because I'm a huge fan of blanco tequila.
"Fizzy and Girly"
Bellini -- white peach puree, schnapps, prosecco
French 75 -- gin, lemon, sugar, champagne, lemon twist
"Hair of the Dog"
Blanco Tequila served neat with Sangrita Gelee
Classic Sazerac -- rye, sugar, bitters, absinthe, lemon twist
Espresso Martini (after T Roe) -- fresh pulled espresso, vanilla vodka, Irish cream liqueur, bittersweet chocolate cocoa
Gotta stay up late making the sangrita jello shots and the bittersweet cocoa, then rise early to squeeze the citrus. Blogging has been slow lately mostly because I've been getting so much writing done. I am 40 pages into my fourth novel now!
Here's a great comic personal essay from my former writing teacher about a bike race/doughnut eating contest.
A Spiral Staircase shout out to my father Mike Deming in Oklahoma City, who is recovering today from surgery on both knees. Get well soon, Dad!