Growing up in the area of Buffalo called “The Snow Belt,” I’m no stranger to blizzards and snowstorms. So in my sophomore year of college when DC weathermen predicted a “Snowmaggedon,” I laughed off their claims of “mountains of snow.” While my California girl roommate who had never seen snow in person battled the crowds at the grocery store and emerged victoriously, I did pretty much nothing to prepare for the storm. Thankfully, when our campus and the dining hall/my source of food closed, she took pity on me and we pooled our resources together. I took her sledding and showed her how to make a snow angel, she made me delicious matzoh ball soup. Together, we made amazing chocolate cake using coconut rum that we still discuss. It was a magical time, a simpler time.
Flash forward to 2016 and I’m ready to take on this storm. Candles, matches, flashlight, non-perishable food items, and cocktail supplies. I got it all, guys!
Snowmaggedon I was all about the coconut rum. Snowmaggedon II is all about the bourbon.
I’ve been working on “eating with the seasons,” which sounds kinda pretentious let’s be honest. Basically, I’m just trying to eat veggies and fruits that are in season in an attempt to expand my taste buds because I usually find something I love whether it be brussels sprouts or a TV show (*cough* Parks and Rec *cough*) and hold it close and never ever let go, Jack.
Wow. Thirsty Thursday’s turning into a #TBT real quick.
Citrus season is in full swing and the tangerines at Trader Joe’s just looked so happy, I couldn’t say no! Some people come home with a dog, I come home with a bag of tangerines. Totally normal, right?
My favorite way to add flavor into cocktails is an infused simple syrup. So easy to make and it packs a big flavor punch. Tangerine Bourbon Spritz was gonna happen pretty much as soon as I barged through my door, heavy grocery bags in tow.
Now wear your PJs inside out and pray to the OPM gods that we get a snow day tomorrow. And if that’s the case, I’ll be burrowed under ALL THE BLANKETS with a Tangerine Bourbon Spritz in one hand and a good book in the other.
- 1 2 in. tangerine zest
- Juice of ½ tangerine
- 1 shot of bourbon
- Splash of ginger ale
- Juice from 1 medium tangerine
- 1 cup granulated sugar
- 1 cup water
- To make the simple syrup, combine all ingredients in a saucepan on medium heat and whisk until sugar is completely dissolved. Bring to a boil and lower the heat. Let it cool.
- In a rocks glass, place the zest at the bottom of the glass and add ice.
- Add the bourbon, 2 tablespoons simple syrup and top off with ginger ale.
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