A sparkling, fruity, pretty party drink.
ENOUGH!!! Enough with this weight-loss nonsense, am I right?! I know why you all started following me in the first place, and that’s liquor Liquor LIQUOR!!! Life is too short to worry about fitness all the time. All these months of being supportive and informative has left a bad taste in my mouth (Bad taste or sobriety? Is there a difference?), and it’s time to get back to my hardcore roots.
What is that, a celery stick? Stick it in some vodka before I lose you all respect for you! Doing push-ups? Pfffbtbt, it’s only cool if you’re attempting to get off of the pub floor . . . and failing. Is that a beer? MIX IT WITH SOME SCOTCH! It’s time to put down the barbell and pick up the bar glass, and we’ll start with my brand new drink called . . . the hanging . . . rose . . .
Hmmmm. Okay, I may have gone a bit overboard with the enthusiasm at first, but this drink is still a lovely addition to any afternoon get-together. And it’s a layered drink, so people will think you’re all talented, or whatever.
The Hanging Rose
– Rum (1 shot)
– Club Soda
– Green Food Coloring
– Rose Extract (in theory)
I first started working on this drink about five years ago, when a friend and I were having a drink before going to some house party. “Make up a drink, right here, right now,” he shouted at me. Mixing the only ingredients I had (vodka, lime juice and grenadine), I created the first version of The Hanging Rose. It was pretty, but also tasted like that one time I was so tired I accidentally brushed my teeth with dish soap instead of toothpaste. Since then I have been striving to get the drink to something more palatable.
- Pour into a glass one shot of white rum.
- Fill glass halfway with champagne.
- Fill ¼ of the glass with club soda.
- Tilt the glass slightly, and slowly pour the grenadine down the side of the glass, letting it pool on the bottom. This is the same effect as you would see in a Tequila Sunrise and will create the “flower” portion of the drink.
- You’ll want to wait a minute before adding the grenadine. Our champagne/club soda mixture is thinner than orange juice, and the grenadine will mix more easily in it, so take a moment and let the liquid settle (e.g. stop swirling, moving) before adding the grenadine for the best visual effect.
- Add a tiny, tiny drop of green food coloring right in the middle of the glass, creating the “stem” of the drink. Because the food coloring will spread like crazy if the drink is moving even a little, you might want to consider serving the drink before adding the food coloring. The look of the drink is far more impressive if the top half of the glass isn’t entirely green. As you can see from the pictures, waiting is not something I did.
- Ooh and ahh over the look of the drink, then mix with a spoon, go, “that doesn’t look so bad,” at the new dark cream color of the drink, and continue on with what you were originally doing.
In all honesty, this drink is a work in progress as it still feels like it is missing something. If I had thought about it sooner than five minutes before I started taking the pictures for this post, I would have gone out and tried to find some Extract of Rose to add to the drink. I would also suggest using a champagne flute rather than the tumbler I used; I thought I had one until I remembered I threw it out the window one New Year’s Eve. But still, the drink is fruity, floral and light, perfect for a bridal shower, or perhaps a brunch. The club soda can help take that dryness off of the champagne, the grenadine adds a different sweetness to the party, and the shot of rum helps the drink pack a bit more of a wallop. This may be a feminine drink, but I know more than a few ladies that can easily drink me under the table.
Liquorfied Ice Cream = What My Childhood Was Missing
For those of you who don’t know me well or a little or at all, I love alcohol. I love alcohol. I want to have a sex change operation or pray to the goddess Aphrodite to give me ovaries so I can have alcohol’s children.
During my senior year in college while I was trying to deal with a surplus of rum that I happened to have at the time, I discovered that rum mixed with cherry coca-cola tasted a lot like my favorite flavor of Ben & Jerry’s Ice Cream, Cherry Garcia. It was my first experience in liquor tasting like other foods (e.g. Flaming Dr. Pepper, Irish Car-Bomb). It also marked the beginning of The Era of Blackouts, a period of time I know I would feel ashamed about if I could only remember it. Since that day I have continued to work on the formula and I have recently perfected it!
The Cherry Garcia
– Cherry Rum
– Cream Soda
– Bing Cherries (2)
– Chocolate Fudge Shell Syrup
- Chill a tumbler in the freezer. At the same time, cut a wedge out of two cherries, place them in a shot glass full of the cherry rum and also place in freezer. (I left the stems on the cherries because it made the photo more interesting but I would suggest you take those out.)
- Pour chocolate fudge shell syrup (look here if you want to make it yourself) into a small saucer.
- When tumbler is thoroughly chilled, place it upside-down in the saucer so the rim is covered in hardened chocolate. Replace in freezer. Repeat this four or five time, or until the rim is covered with a healthy layer of chocolate.
- When the rim is finished, put some ice in the tumbler.
- Pour in the shot glass full of cherry rum and cherries and then fill the rest of the glass with cream soda.
- Serve immediately, as the chocolate rim won’t stay firm forever. If you’re not going to start drinking the moment it’s done, put back in the freezer.
What you end up with is a cocktail that tastes exactly like Ben & Jerry’s Cherry Garcia. Creamy, cold, a hint of cherry and a taste of chocolate with every sip! And save the cherries until the very end, you’ll thank me.