On Thursday evening, the day before they returned home, she made her special Parmesan Chicken for us.
Every night of the week she was here, I made a cocktail. In some ways, this sustained the momentum built during the LAB Tour (more on that to come!) of the previous weekend.
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Tuesday: Bacardi Buck
A tall drink made by building.
2 measures Bacardi white
1/2 measure triple sec
Juice of 1/2 lemon
4 measures ginger ale
Spent shell of 1/2 lemon to garnish
Add lemon juice to highball with ice. Drop in spent shell and add the rest of the ingredients.
Wednesday: Lemon Margarita
The traditional Margarita was named after the actress Marjorie King, who was a guest at Danny Herrera's Rancho La Gloria in Tijuana in 1948, where he discovered that she was allergic to every spirit except tequila.
I made a variation on the usual lime version by using lemon instead.
2 measures tequila
1 1/4 measures triple sec
3/4 measures lemon juice
Rim the glass with salt. Shake the lime juice, triple sec and tequila, and strain. Garnish with a wedge of lemon.
Thursday: Gin Rickey
First made circa 1893 in Shoemakers Restaurant in Washington, D.C., for Joe 'Colonel Jim' Rickey, a Congressional lobbyist from Kentucky.
A Rickey can be made using any spirit as its base.
2 measures gin
Juice of 1 lime
4 measures soda water
Squeeze the juice of the lime into a highball and drop the spent lime shell in. Add gin and stir, then top up with soda water.
A drink that evokes the bright textiles of Madras.
Because I inadvertently fell asleep early on Thursday night, I made this as a breakfast cocktail shortly before Aunty Daphne's departure on Friday.
1 measure vodka
2 measures cranberry juice
2 measures orange juice
Pour orange juice, cranberry juice and vodka into highball, and stir.
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All cocktail recipes and descriptions from Maria Costantino's The Cocktail Handbook, with minor variations to suit taste. Photographs original.