The best thing about Valentine’s day is that once you get there its only 30 days to St. Patrick’s day. When its OK to drink and cry and fight. (You gotta hand it to the Celts)
So here it is February already and the big V-day is coming up soon. This is the day when some of us still put on that hopeful attitude tempered with a hefty dose of reality. I’ve had a number of husbands and a few more mad affairs but really … has ANYONE you’ve ever known done this right? EVER? I think not.
The trick is to lower those expectations. If you expect ZIP and you get a bag of those red wrapped bite sized Snickers…. BOOM! You got something! STOP waiting for that blood diamond. It’s not coming.
So put on those widows weeds – (I always dress in BLACK on V-Day) make yourself a vodka with BEETS AND BACON – its sort of complicated, but it will take your mind off your troubles. Stay focused. SMILE!
The “Beets Me” Bacon and Vodka Heartache
I cant take credit for making his up it came to me via the internet and Igor Zukowiec, NYC Mixologist and a founder of Alchemiq Catering (no kidding IGOR) .
Italic comments are mine.
What the hell is a bar spoon Igor? We are not “NYC Mixologists” here at the Rusty Nail – we will use a basic kitchen teaspoon. And an ounce is basically a regular sized shotglass
- 1 1/2 oz Polish or Russian Vodka (you gotta go with ethnic for that truly existential ambience)
- 2 oz Beets & Bacon Essence* (make this up ahead of time – there will be enough to store for later when you want to impress your friends)
- 1 Bar (tea) Spoon Balsamic Vinegar
- 5 Fresh Basil Leaves (+5 For A Garnish)
- 3/4 oz Full-Bodied Red Wine such As Malbec
- 2 Bar (tea) Spoons Worcestershire Sauce
- 5 Black Peppercorns & Whole Allspice
Muddle peppercorns (muddle=smash up and stir) and allspice in a cup. Put the muddled stuff into your cocktail shaker or a tall covered jelly jar – with some ice – add remaining ingredients and shake. Double-strain into highball glass filled with ice and basil leaves.
*Beets & Bacon Essence: Slowly boil 1 lb. of peeled & sliced red beets and 1-2 lb. of sliced naturally smoked bacon in 4 pints of water until water evaporates to 1.5 – 2 pints and the beets are soft. Remove and muddle beets. Mix with the essence again. Strain through a fine strainer. This amount is good for 12 – 16 cocktails you can save it for later. You might try canned beets if you are adventurous and you don’t want to peel and slice. Since the canned beets are already soft and mushy…. You might not have to add so much water and you wont have to muddle as much. Just be sure you get that bacon juice in there.
Click the link and listen to this one! And imagine these guys at YOUR cubical! Im in love with all of them. Alcohol -Thanks to NPR’s Tiny Desk Concerts. AND if you’re ever in NYC you can look up Igor. Tell him Cynthia from Milwaukee sent you and have one on me.