A red blend wine and a beer. Nothing too crazy or fancy tonight.

Lots of ciders and sours. First trip through mass, New Hampshire, Maine.

Gin and tonic w/ Fever Tree and Nikka Coffey Gin and lots of lime.

Making myself some vodka infused with currants.

(1) Grow currants (black and red). This might take a few years if you’re starting a new bush. My bushes are four years old. My red produced about 10L this year, while my black only did about 2L.

(2) One part red currants, two parts black, three parts vodka.

(3) Use potato masher to mash 'em all in a bowl and refrigerate for 7-10 days.

(4) Strain through coffee filter.

(5) Optional: add equal parts simple syrup to get something resembling Syrop de Cassis. Or leave as is if you like sour.

(6) Use straight or in other cocktails.

Shelf life is effectively infinite, but best used within a year.

Tangent: did you know currant cultivation was illegal in the US federally for almost a century? In Canada and Europe and North Asia they are a common backyard fruit.

I made a couple Ford’s for myself over the weekend.

1.5 Ounces Gin 1 Ounce Dry Vermouth 0.5 Ounce Benedictine Few dashes orange bitters Measurements are loose estimates. Garnish with a bit of lemon peel.

I really like these. They’re a little more herbaceous and slightly sweeter compared to a classic martini.