Sometimes being a writer has its perks. You get to attend fun events, such as the Boston Wine Expo. You get to meet interesting people, such as the maker of Piscassic Pond Winery mead. You also get to play the role of bartender and create new cocktails. There are other times when you need an article and don’t have any material for it. Having a career and a family does not lend itself to being a drink creating fanatic. So, sometimes I use suggestions from others or write reviews of cocktails sampled at restaurants.
Every once in a while all of the options for writing a drink recipe aren’t available. I haven’t tried a new cocktail at a restaurant. I don’t have suggested concoctions. I didn’t host a party and share a new drink. When this happens, I actually have to take the time and create a recipe. Sure, I could tour the Internet and find a recipe and call it my own, but that isn’t right. Plus, making a drink isn’t as easy as just reading a recipe. You need to tweak each recipe to meet your preferences. So, even though a cocktail might sound delicious, once made it could be too sweet, too heavy, too strong, etc.
So, this week I needed to create a recipe, just for the sake of posting a new recipe. Of course, I guess it wasn’t an awful burden. I mean, I did get to enjoy the fruits of my labor. I did find a new drink that could work well as an offering at a Mexican-themed party. Maybe lacking an article topic for this week’s cocktail article was another perk. . .
Pineapple Margarita
1-1/2 oz. tequila
1-1/2 oz. pineapple juice
1/2 oz. lemon juice
splash simple syrup
seltzer
Fill a martini shaker with ice. Add tequila, juices. and simple syrup. Shake well. Pour contents (including ice) into a margarita glass. Fill with seltzer, and enjoy!
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