Listen up, somedays, a sister just needs a drink.
I don’t know how to explain it, call it a force of nature, call it the seasons, call it whatever you want to call it, but I will tell you what it really is.
The red wave. It’s a tidal wave on my attitude and it makes me craze booze to ease the red hot anxiety/misplaced aggression/sass.
Poor Brian, I guess he knows what he’s getting himself into, but I swear, I am even shocked at myself with the Judy Attitudy sometimes.
Usually, I’ll go about my life thinking “This won’t be such a bad wave. I feel totally congenial and relaxed, I totally have this one beat.”
AND THEN. Out of nowhere, you get a piece of mail that isn’t yours and you say ” That’s not my flippin name, you mail man. Can’t you read that? I could read that in the 4th grade thats like 4 words! Stop giving me someone else’s junk mail. If I wanted junk mail I’d go to king soupers and grab a handful of extra ads. I don’t flippin want this stupid piece of paper and all of the sudden i feel like setting fire to this mailbox. That will teach you to give me someone else’s junk mail. Sucker.”
Then I return from my mental blackout, horrified that those thoughts even crossed my mind. We’re talking about junk mail here kids. And I am ready to commit hateful arson over it.
The red wave wins again. That huss.
Admitting defeat is hard, and after you do it, there is only one thing left to do, and that’s drown your sorrows.
In tequila. I hear it kills everything.
Ginger Lime Margaritas
- 1 cup peeled and thinly sliced fresh ginger
- 1 cup freshly squeezed lime juice
- 1 cup sugar
- 1 piece lemongrass, sliced
- Coarse salt
Preheat oven to 175 degrees. Line a baking sheet with foil and set aside.Place ginger, lime juice, sugar, and lemongrass in a saucepan and bring to a boil over high heat.
Carefully transfer to the jar of a blender or bowl of a food processor; blend until pureed.
Strain through a fine mesh sieve and set juice aside for base mixture.
Evenly spread remaining pulp on prepared baking sheet and transfer to oven until almost dry, about 2 hours.
Remove from oven and let cool until completely dried.Place pulp in a small food processor and grind to a fine powder. Mix with an equal amount of salt and set aside for rimming cocktails.
- Salt mixture from above
- 2 lime wedges
- 3/4 ounce previously made Ginger- Lime juice
- 1 1/2 ounces anejo tequila
- 1/2 ounce Cointreau
Place salt mixture in a shallow dish. Moisten the rim of a rocks glass with one of the lime wedges and dip in salt mixture to coat; set aside.
Fill a cocktail shaker with ice and add tequila, ginger-lime base liquid, and Cointreau; shake to combine and strain into prepared glass. Squeeze remaining lime wedge over glass and add to cocktail. Serve.
My suggestion to you, is to not stand between a Sassy Sally and her margarita on days like today. You’re going to like her better with a drink in her anyhow.