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You know those weeks that seem to never end? How about those months? Hello, July. What a roller coaster you’ve been! Highs and lows and what day of the week is it I don’t even know’s.
I recently transitioned into a new position at work after one of my friends/colleagues left to open his own brewery (check out Hopewell if you’re in Chicago!). My new title? Operations Manager. And I absolutely love it. I get to oversee what we brew and package and all sorts of other fun operational things. It’s pretty amazing. The only downside? Simultaneously holding down my old position during the transition period. Worth it, though!
The other life change? I have to move. I wasn’t planning on it, but it needs to happen. I love the neighborhood I live in and the apartment is pretty alright as far as cost of rent to space goes. But break-in’s and shootings and a basset hound with legs that are too short for the stairs are telling me it’s best to relocate. Ugh! The good news, though? I’ll be moving into an amazing (albeit smaller) apartment in Long Island City. The new space has all Viking kitchen appliances and rooftop views of Manhattan. It’s pretty epic.
So good things are happening! I suppose I’m just a little anxious/impatient…
The cocktail that follows is perfect for toasting farewell to July and for cooling down after an insanely muggy subway ride home. Both of which I’ll be doing later tonight.
The gin is dry and herbaceous and light enough for hot Summer days. The framboise is tart and complex and adds raspberry notes. And lime just goes so damn well with gin and raspberries. Then there’s the ginger. Don’t forget the ginger. It adds a bit of kick and rounds it all out to make one incredibly refreshing cocktail.
Cheers to Summer and transitions and forward movement.
1 ounce raspberry or cherry lambic (framboise or kriek)
Place ice in a cocktail shaker with mint, simple syrup, gin, and lime juice. Shake vigorously for one to two minutes then strain into ice-filled glasses. Top with lambic and garnish with a lime wheel.
*To make the simple syrup, peel and roughly chop 4 ounces ginger. Combine ginger, one cup sugar, and one cup water in a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer 45 minutes to 1 hour. Alternatively, turn off the heat once the sugar has dissolved and allow the ginger to steep in the simple syrup, covered and refrigerated, overnight. Strain into an airtight container and keep refrigerated until ready to use.