Here at our house, there's an ongoing debate over whether cocktail-making is a science or an art.
I say it's an art. You toss a little of this, a little of that. Measurements are simply approximations, waiting to be tinkered with according to taste. Swap in or out whatever comes to your whimsy, and you can create something new and wonderful each time.
No, no, says the boyfriend. Cocktailing is science. There is a recipe. You follow it.
Cocktails are better when measured to the exact n'th degree. Add, say, Triple Sec instead of an orange to an Old Fashioned, and it's no longer and Old Fashioned. It's something else entirely. And that something has a name, and that name is not Old Fashioned. So stop with your new-fangled, rando mixing techniques and calling it an Old Fashioned, when the end result is nothing like what a real Old Fashioned should and ought to be.
We're a #matchmadeinheaven. Can't you tell?
(Actually, Meyer's Briggs personality tests calls our duo the "miracle dynamic" because it works so well together...but how? Because we don't see anything the same ever.)
So, yes. Cocktail making is obviously an art.
And so, for the holidays and beyond, an artisnal (and super easy) mix of festive flavors just begging to get you boozed up.
Sweet pear, fizzy ginger kombucha, and all sorts of garnishes that'll make your eyes pop.
That artistic description brought to you by the ENFP in the haus. The BF would like you to know: "your eyes won't literally, scientifically pop. They'll just open widely and lift a bit when your cheeks smile big."
Like I said.
Sugared Pear & Kombucha Ginger Fizz Cocktails
Serves 1 | 5 mins prep
- 1 1/2 oz vodka
- 1 1/2 oz organic pear juice
- 3 oz ginger kombucha
- 1/4 sliced pear
- drizzle lemon juice
Pour all ingredients into a highball glass filled with ice. Garnish with lemon-drizzled pear sliced, skewered on a cocktail pick, a sprig of lemon and cranberries.
Make it a punch: Serving a whole party of people? Add 2 cups of vodka, 2-3 cups of pear juice and 2 liters of gingerale to a punchbowl. Add dry ice or crushed ice. Garnish with cranberries, pear slices and rosemary.