Happy birthday to me! I’m 50 years old today, a fact that I’m mildly weirded out about. On the other hand, as they say, it beats the alternative. And I plan to spend my fifties exploding stereotypes about people in their fifties… so that should be fun. I think the next fifty years are going to RAWK! (Insert embarrassing mental image of middle-aged person making the devil-horns rock-and-roll gesture.)
And we invented a cocktail tonight in honor of the occasion! I’m calling it a Half Century. It’s not wildly freaky or anything — it’s roughly a whiskey sour made with lime juice and cardamom simple syrup — but it’s awfully damn delicious. And it has qualities both of a classic cocktail and a weird modern spicy cocktail, which seems appropriate for the occasion. Plus it has cardamom! Nature’s perfect food.
2 oz. rye whiskey
1 oz. cardamom simple syrup (see below)
1/2 oz. fresh lime juice
Shake with ice. Strain into cocktail glass. Guzzle.
Cardamom Simple Syrup
2 cups sugar
1 cup water
1/4 cup whole cardamom
Shell whole cardamom pods until you get 1/4 cup. This is going to take a while — I was at it for close to an hour, and I had help from Ingrid — but it will make your hands smell amazing. Bring water and cardamom to a boil. Stir in sugar until it’s fully dissolved. Remove from heat and allow to cool. Store in fridge for 3 days, checking frequently to make sure it still smells totally awesome. Try to resist temptation to taste it. Fail. Luxuriate in the glory that is cardamom. After 3 days, strain. (I thought this was going to be a huge pain in the nuts involving cheesecloth and whatnot, but a smallish sieve totally did the trick.) Admire the gorgeous amber color. Lick the spoon. Resist temptation to take the strained-out, sugar-saturated cardamom pods and rub them all over your body. Experiment with different cardamom-based cocktail recipes until you get schnockered. Try to figure out correct spelling of “schnockered.” Spend rest of evening driving your best friend nuts with stories about how cute your cats are.
Happy New Year, everybody!