I’ve gotten really lazy lately, and don’t bother looking at any of my cookbooks before doing my weekly grocery run on Monday evenings. Consequently, we are only eating and drinking things I not only have already made, but things I’ve already memorized how to make. Our cocktail intake has suffered as a result. Fortunately, we recently made a Williams-Sonoma run with some Christmas gift cards from Kate The Great, and among countless other knick-knacks and impulse buys, I picked up a few cocktail books. So last weekend I listlessly flipped through the Ultimate Bar Book to find something new and exciting that I could make with what I already had on hand.
Behold, I bring you the Rum Sangaree:
2 oz of dark rum, 1/2 oz Cointreau, 1/2 oz ruby port, stirred in a mixing glass with ice, then strained into a wineglass — delicious! For the sake of aesthetics, I photographed this without ice, but drank it on the rocks. The recipe suggested a sprinkling of nutmeg on top, but I totally didn’t want to bother grating any nutmeg. Life’s too short to grate nutmeg into your cocktails, right? This was fantastically rotund, fruity, smooth and warmly liquor-y; I was concerned Pookie would find it too nail polish removery and would REFUSE on the basis of the port, but as soon as she took a sip, she relaxed into happy little “Leave me alone, I’m nursing my cocktail now” posture on the couch. So even without really trying, I managed yet another successful cocktail.