I've been so focused on blogging these days that I completely forgot to mention that it was my birthday a few weeks ago! I may be 34 years old, but I don't look a day over 31.
For those of you who don't know, I have the honor/curse of being born on Valentines day. As "romantic" as people think it is, there are some major downsides. Cons: overpriced dinners, sappy red balloons and annoying people all over the place, not being able to celebrate my 21st birthday on the actual day because everyone I knew over 21 had dates that day, etc etc.
However, one good thing is that I always have a reason to celebrate and for me its all about getting together with friends, which has helped as I was often single on that romance-filled day.
This year was not much different from past birthdays--I had a delicious but completely unromantic dinner and then hung out at a video-game bar on the 14th, just the way I like it. But unlike most years I am actually dating someone now. And the boy did a great job (as always) with listening to me and getting me exactly what I wanted, even without me knowing what I wanted.
He had already gotten us tickets to see my favorite musical (Chicago), but then managed to surprise me with more presents!! The one you see here is Creme de Violette, a very fragrant liquor that is a key component to one of my favorite cocktails: the aviation.
You only need a teaspoon or so of the liquor for this drink, so I will never understand why they are sold in such large bottles. Guess that means I just need to do a LOT more drinking.
Shouldn't be too hard to do though if we're able to make top-notch $10 cocktails at home for the fraction of the price.
Yours in getting closer and closer to her dream bar,
The Aviation Cocktail, adapted from various recipes online
Yield: 1 drink
2 oz gin
1/2 oz maraschino liquor (recommended: Luxarado)
1/4 oz or 1.5 tsp creme de violette
1/2 oz lemon juice (up to 3/4 oz if you like)
Place all ingredients in a shaker filled with ice and shake, shake, shake. Serve in a classic cocktail glass and serve with a good-quality candied cherry.