We are herby dubbing this Friday liquor spotlight Fancy Friday, because, well, the tequila we are about to discuss ain’t cheap. But that is sort of the point. And trust us, we are not about to tell you to start using this in every drink you make–but, if you want to sip some straight tequila, are having a special event, or want to buy someone a nice bottle for a birthday/anniversary etc, then please look no further than Don Julio Añejo.
For this week’s quickie cocktail we took one of the most basic drinks you can think of, and added just a smidge of Something Special to make it even better without making the recipe any more difficult to conquer.
Welcome back to another Tools and Tricks, everyone!
Have you ever gotten the urge to make a drink–say, a Mint Julep or a Planters Punch–that required crushed ice, only to realize that you have no way to quickly procure crushed ice for yourself? Have you ever resorted to filling a ziplock bag with ice and using a hammer to smash it? Well, no more!
We here at The Woman At The Bar love a good crushed-ice drink, and we also tend to have some pent up aggression that we need a safe outlet for, so we are ALL about crushing ice! Thankfully, there is an easy and cheap way to do it, without pulling out your freezer bags and meat tenderizer. (We know you have crushed ice this way before, don’t try to lie about it.)
So, last week we went out to dinner with one of our lovely FriendsAtTheBar, and whilst there we were issued a challenge: come up with an alcoholic version of everyone’s favorite childhood faux-cocktail: The Shirley Temple. Well guess what? We don’t take challenges lightly here at The Woman At The Bar, and so we set off to make this fantasy a reality.
And so, henceforth, this Hump Day, April 30th, shall be known as the day we officially unveiled the answer to all of your wildest dreams: The Shirley Temple Black.