Hello everyone and welcome back to my favorite little slice of the internet. Full disclosure: I have a lot of pseudoephedrine in my system right now, and I just mixed it with last week's delicious winner, the three-ingredient cocktail to rule them all: Nectar of the Gods. (I don't know if that's actually supposed to be the name of this beautiful creation, but it works so I'm going with it.)
Mixing my cold meds with my alcohol was obviously not my best idea, but it definitely wasn't my worst idea, and this cocktail -- brought to us by the illustrious OilPaintedEyes -- is very delicious.
For those of you who have never macerated strawberries before, do not worry. It's the easiest thing ever. All you have to do is slice up some (rinsed) fresh strawberries, cover them with sugar, and let them sit there.
Through a process called "osmosis" the sugar will draw water outside of the strawberries, creating a delicious syrupy topping perfect for ice cream, baked goods, or -- in this case -- cocktails.
It takes about half an hour for the sugar to do its work so feel free to make any of the other amazing cocktails from last week's comment section while you wait. How about a White Lady (lemon juice + gin + triple sec)?
Once your berries are macerated, you're free to combine the three ingredients in anyway you see fit, but I like muddling a few of the strawberry slices in their syrup, along with some fresh basil leaves. Throw some ice in there, let the tequila flow, and stir everything until the syrup and tequila are well combined. Garnish with whole basil leaves if you're feeling fancy, maybe place a strawberry slice on the rim.
It's a very strong beverage. Delicious no doubt, but very strong. Though it would technically be breaking the rule of three ingredients, I would not fault you for topping it off with a bit of soda water.
"Nectar of the Gods" is going to be a go-to beverage this summer, so your trophy, OilPaintedEyes, is "Marley Purt Drive" by the BeeGees, because that song is feeling very summery to me right now.
Speaking of summer, there should be a lot of county fairs popping up soon and with them, delicious fair food. I love a massive funnel cake, but they kind of slow me down. My favorite fair food is portable fair food and what is more portable than food on a stick? (Maybe food in a cone. Maybe.)
Two weeks ago, I scarred the readers and the world by making chocolate-covered bananas and taking the following picture:
This left me with very little pride, but also a lot of leftover sticks, as I only used four in making the bananas. This isn't bad news, as I love food on sticks, but I refuse to make cake pops with them because EFF cake pops. (I like eating them but making them is super annoying and I have to live my truth.)
So. As long as your food-on-a-stick recipe isn't a cake pop, it's a contender! It could be sweet or savory, hot or cold, fried or raw! The only requirement is that it can stay on the stick without falling apart and that it is not a cake pop. I will not make cake pops.
So get to stickin'! Stick away! Stick 'em up!
(This Recipe of the Week was made possible by Aleve-D Sinus & Cold plus tequila.)