So I have this weakness: I get involved. With people, with things. There isn’t a committee that exists in my office that I haven’t been a part of at some point or another. Really, it’s a sickness and I just can’t stop it. My biggest weakness is planning parties. I participated in student government so I could plan the prom; I participate now so I can plan the holiday cocktail party. One really isn’t so different from the other.
The upside, of course, being that I get to help scout the locations. Tonight it was a lovely little bar and restaurant in Hollywood, with a fabulous patio and bartenders that pretty much know what they’re doing. I know that because we stuck around long enough for a few mojitos. And they were pretty darn good, but by the time I got home I was hungry and I was thirsty. It’s still eight hundred degrees in my apartment, so something icy and cool seemed apropos.
1 ½ oz Benedictine
1 oz light Puerto Rican rum
½ oz lemon juiceStir ingredients with ice in a mixing glass; strain into a wine goblet filled with crushed ice.
This drink was selected for two reasons. One, I was in the process of making dinner and needed something quick, and two, that I had already indulged in a few mojitos and something stronger or larger really wasn’t going to get me anywhere (good). Surprisingly, this was quite tasty with dinner (a happy coincidence that was not planned), but nice on its own as well. Sweet, nectar-ish and definitely reminiscent of honey, this is a drink I will make again, though I’ll probably save it for later in the evening when the sun was far down and things have cooled down a bit. Maybe with a little portion of berry cobbler.
Mmmm. Delightful.
