Jul 202012
 

It’s the weekend, and it’s time for cocktails! For the past month, we’ve been exploring cocktails that contain fresh fruit and herbs.  So far, you’ve learned how to make a “Ten Grand,” a “Raspberry Refresher,” and Campari Cucumber Cocktail. This week, you’ll learn how to mix a “Mint Muse.”

You’ll need:

Eight mint leaves and one mint sprig for garnish

Juice from a half lime with peel finely chopped

Four ounces of fresh pineapple chunks

Three ounces of Lucid Absinthe

Sprite or 7UP

In a shaker, muddle mint leaves, lime juice, lime pieces, and pineapple. Add Absinthe and ice and shake briefly. Pour into highball glasses and top with Sprite of 7UP. Garnish with sprig of mint. Serves two.

Sounds pretty refreshing for a hot July day, doesn’t it?

 

 

Jul 162012
 

I heard a great story at a conference the other day that I would like to share with you. Its author is unknown.

The story goes like this:

A young woman had been diagnosed with a terminal illness; doctors says she had three months to live. As she was getting her things “in order,” she contacted her priest and asked him to come to her house to discuss her final wishes.

She told him which songs she wanted sung at the funeral service, what scriptures she would like read, and what outfit she wanted to be buried in.

Everything was in order and the priest was preparing to leave when the young woman suddenly remembered something very important to her.

“There’s one more thing,” she said excitedly.

“What’s that?” came the priest’s reply.

“This is very important,” the young woman continued. “I want to be buried with a fork in my right hand.”

The priest stood looking at her, not knowing quite what to say.

“That surprises you, doesn’t it?” the woman asked.

“Well, to be honest, I’m puzzled by the request,” said the priest.

The young woman explained.“ In all my years of attending socials and dinners, I always remember that when the dishes of the main course were being cleared, someone would inevitably lean over and say, ‘Keep your fork.’ It was my favorite part because I knew that something better was coming…like velvety chocolate cake or deep dish apple pie. Something wonderful, and with substance!

“So, I just want people to see me there in that casket with a fork in my hand and I want them to wonder ‘What’s with the fork?’ Then I want you to tell them: Keep your fork. The best is yet to come.‘”

After hearing this story, every time I reach down for my fork, I remember that the best is yet to come.

 

 

Jul 132012
 

For the past couple of weeks, we’ve been exploring cocktails made with fresh fruits and herbs. Several weeks ago, I shared a recipe for a “Ten Grand” and last week one for a “Raspberry Refresher.” This week, you’ll learn how to make a Campari Cucumber Cocktail.

You’ll need:

Juice from a half of lime

Four slices of cucumber

Two teaspoons of sugar

Three ounces of gin

One and half ounces of Campari

Soda water

Two cucumber wheels

Muddle lime juice, cucumber, and sugar in a cocktail shaker. Add ice, gin, and Campari. Shake well and pour into two highball glasses. Add soda to taste. Garnish with cucumber wheels.

Serves two.

Cheers!

 

Jul 102012
 

Jane Falter and I met each other over a cup of coffee about a year ago, and we’ve been good friends since. A plethora of initials follow her name, including ACRW, SPHR, and CPC.

Jane is a career coach and certified résumé writer who is passionate about helping individuals identify and achieve what’s next. Here’s what’s on Jane’s  mind this month.

“Are you in a job search? If so, could negative thinking be holding you back?

I’m surprised at the number of clients who tend to focus on what they don’t have, rather than what they do. For example, many worry about age. One client was over sixty; I understood why she’s concerned about finding work. But when another expressed her concerns because she was forty, it became obvious that many obstacles are in our heads.

Instead of focusing on what you don’t have, give more thought on how your perceived negative could be a positive—to the right employer.”

Visit Jane at http://www.JaneFalter.com.

 

 

Jul 062012
 

During the golden age of the cocktail, a bartender’s only option was to use fresh ingredients. Today’s mixologists are once again returning to fresh fruits and herbs.

Over the next few weeks, I’ll be sharing several wonderful recipes that I found in an USA Airways magazine. This week, we’ll make a Raspberry Refresher. With so many places around the U.S. experiencing record high temperatures, this drink promises cool relief.

You’ll need:

15 fresh mint leaves

24 fresh raspberries

Three teaspoons of sugar

Juice of a half a lime

Three ounces of Beefeater gin

1.5 ounces of Cointreau

Crushed ice

Cold soda water

Place mint leaves, raspberries, lime juice, and sugar in a cocktail shaker and muddle until it’s all mush. Add gin and Cointreau and stir with ice until two-third full. Stir well and add soda to tastes.

Serves two.

 

 

 

Jun 292012
 

During the golden age of the cocktail, the late 19th and early 20th centuries, a bartender’s only option was to use fresh ingredients. Today’s mixologists (don’t’ you love that term?) are once again returning to fresh fruits and herbs. While we can use fresh fruit year around, the summer is an especially good time to experiment with fruit.

Over the next few weeks, I’ll be sharing several wonderful recipes that I found in an USA Airways magazine. This week, we’ll make a Ten Grand.

You’ll need:

Two ounces of Tanqueray No. Ten gin

Eight ounces of cubed fresh pineapple (remove tough core and skin)

Four ounces of Grand Marnier

Squeeze of lime juice

Blend all ingredients. Pour into ice-filled shaker and shake well. Serve in a chilled martini glass.

Serves two.

Cheers!

 

Jun 242012
 

I recently stumbled across a blog written by Sam Parker. In it, he gave some terrific tips for speaking “no ego:”

  • Be humble. Understand you are a (small) part of the world. Service and patience should be your
top priorities.
  • Be teachable. Focus on what you can learn, rather than showing what you know. Remember that almost everything you know began with the work of someone else.
  • Listen more. Make every effort to truly understand what others are saying (beyond just words). It makes for better connections. Allow a small gap of silence before responding. Ask questions (and listen, again).
  • Appreciate people. Enjoy others’ contributions. Don’t squelch ideas or defend territory. Encourage people more.
  • Relax. Let go of the need to be right or win every time.

 

 

Jun 222012
 

Wednesday was the summer solstice. It was the longest day of the year and the official beginning of summer. Let’s celebrate with a truly classic summertime drink. A first cousin to the Sea Breeze and Cape Codder, the Madras is cool and refreshing. Here’s what you’ll need.

One ounce of orange juice

Four ounces of cranberry juice

One and a half ounces of vodka

Lime

Mix the orange and cranberry juices with vodka in a highball glass with ice. Garnish with a lime wheel.

Cheers!

 

Jun 192012
 

My new Facebook friend Corey McIntosh has been mad about design since he was child. His firm McIntosh Interiors was founded in 1998 and specializes in residential and light commercial design. Here’s what has caught Corey’s eye this month:

“I’ve always loved Dex Studios (http://www.dexindustries.com) for all things concrete. I can always count on Dex for great looking countertops, vessel sinks, pedestal sinks, troughs–even furniture. But Dex Studios has recently outdone themselves with the introduction of a new collection of wall tile called, “Dimensions.” Dimensions are ten multi-dimensional wall tiles, made of concrete. Aren’t they cool?”

Visit Corey at http://www.McIntoshInteriors.com.

 

Jun 152012
 

The Aztecs made a fermented beverage from the agave plan that they called Octli, but it wasn’t until the sixteenth century that tequila was officially established. Today, there are more than one hundred distilleries making over nine hundred brands of tequila.

Some tequilas are better than others. Choose a high quality one; it’s worth it (especially the next morning). I like Patron.

A great tequila is good straight up or mixed. One of my favorite mixed drinks using tequila is a Silver Dog. Why not try one this weekend?

You’ll need one and half ounces of silver tequila and three ounces of grapefruit juice (fresh squeezed is best, of course). Mix in a highball glass with ice and garish with wedge. I like a salted rim.

Enjoy!