We are just having wine I think. Raventos Blanc Blanc de Blancs Cava. And maybe some of the Yuzu Habanero lemonade we got from Publix - it was their limited edition for 2025 and I would say the best vintage so far, it’s delicious.
I’m celebrating a new year and a new job by having a Corpse Reviver #2. It’s insanely hot here where I live (São Paulo) and it’s soooo refreshing.
I’m sure I’ll be making some cosmos for my wife and maybe some mocktails for the kids. I have a 10 year Basil Hayden, which is great, and an Old Forester single rye barrel which is delicious but 131.5 proof, which is bonkers. I gave myself a single 1oz pour, and I’m feeling it. The burn is less than I’d expect and the flavor is good, but it is to be enjoyed sparingly.
The three drinks I’m making for my New Year’s celebrations are:
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Mimosas (I like mine with pineapple juice!)
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Whiskey sour. I have some orange-infused synple syrup from making candied orange peals and it’s an excellent addition to the traditional whiskey sour.
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I’m not sure what the proper name is (or if there is one), but I’ve been enjoying what I’ve called a “Christmas Morning:” 2 oz each of espresso and good, non-alcoholic eggnog, 1 oz each of amaretto and congac. It’s delicious. If anyone knows if this already has a name, please tell me!
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Just Matrini Asti
Just my usual doctored boulevardier (2:1:1 with dash of Bigallet china china) and a small pour of the four roses OBSV private barrel (high rye mashbill, “delicate fruit” yeast strain; really lovely) I found at Costco on Tuesday. Some Domaine Chandon reserve brut coming up soon!
