I haven’t sipped a cocktail in a dozen years. That is probably an odd way to start a blog post about a cocktail, but I am nothing if not truthful here on DebsPots.
Bob and I decided to stop drinking alcohol 12 years ago. It’s a long story; suffice to say neither of us was in sufficient control of the frequency and quantity of our imbibement, and for many reasons, it was an important, life-changing, and life-affirming decision for us both.
This past summer, on the occasion of our 30th wedding anniversary, we decided to experiment with allowing ourselves an occasional glass of wine. Bob had been doing so for a number of years and felt confident that he had developed the maturity and self-discipline required to enjoy wine with food. I am finding that I, too, am able to keep to the limits I’ve set for myself. The joy of a sip of well-crafted wine with good food is a deep pleasure I am grateful to have earned.
In spite of our various levels of personal prohibition over these years, we have continued to serve alcohol to guests. And, as the kids have grown into their twenties, we are happy to keep them company when they enjoy a drink. Megan is a bartender and will often make us a sophisticated non-alcoholic beverage while mixing something stronger for herself and her brother. I was always a good mixologist and I like to think she got her sense of spirits, in part, from her mama.
As you know, Brian is home now, and he loves my sours. I make my own simple syrup and always have a variety of citrus on hand. Lately, I’ve been experimenting with combinations, and this one was so good, he encouraged me to share it with you. Like Ricottacado, he named this one.
This is, of course, a flexible recipe. There are lots of different kinds of lemons, limes, and oranges in the markets this time of year. But the balance of sour and sweet is key. Experiment with it yourself, and let me know what you think.
Triple Citrus Sour
Makes one cocktail, multiplies easily.
This is terrific with bourbon, but equally delicious with any fine spirit. Leave out the alcohol and add a bit of fizz for a terrific soda.
½ oz. 2:1 simple syrup (see below) or agave (use a bit less agave)
1 oz bourbon (or your favorite liquor
Variation: Use an Herb Infused Syrup, double the quantity.
Juice the fruit, stain, if necessary; mix in the syrup and bourbon and stir or shake well. Pour over ice.
2:1 Simple Syrup
1 cup sugar (I like organic cane)
½ cup water
Bring sugar and water to boil in a small pot. Stir to make sure sugar is completely dissolved. Cool to room temperature, then chill. Keeps indefinitely.
There are terrific new pots in both the Etsy and Propped Shops. Check them out and Happy Holidays to you and your family!
I admire your honesty. I try and take a week or so off of alcohol every few weeks, but I admit it is difficult as I actually like the taste of good wine with good food. 28 years ago I moved to a culture where drinking is high on the agenda, and not having grown up with this trait alcohol’s prominence in every day life does make me uncomfortable. That being said, as well as a fine wine I do like a simple, one alcohol cocktail (as in only one shot of liquor) like this. I have made EA Stewart’s Triple Citrus Pomegranate Margarita and enjoy it very much. This sounds similarly zesty and delicious.
I wish you and your family a healthy and happy Christmas xx
You are a treasure, Kellie, I love your perspective! Happy and healthy holidays to you and yours!💟💟
This is really lovely, Debs – and the citrus syrup works really well in non-alcoholic drinks too!
I adore your pottery, by the way – you’re so talented!
Thank you so much for allowing me to share this recipe on my Perfect Vegan Valentine round-up. The post is now live if you want to check it out (an’ y’know, share it around a bit)!
Dear Nico, Thanks so much! OMG, what a stunning, informative post! I will def share! And I would LOVE to see my pottery in your photos. Hmmmm…where do you live?💕💕