Skip to main content

Sip, Sip: Lynchburg Lemonade

Difford's Guide released earlier this year their Top 100 Cocktails (based on views on their website) and I decided to make them. Or at least some of them. Not in any particular order, because I won't buy all the new booze I need at once, but hopefully this year (or so) I will make all 100. And we are starting with number 100 (even though I said no particular order):

Lynchburg Lemonade

Usually served in a collins glass, it works perfectly well served in its smaller cousin - the highball glass, too. I won't buy all shapes and sizes of glasses just for my cocktails. Not because I don't want to, but because I do not have where to store them. 

This one it's really easy to make and from what I read it was created for the Jack Daniel's distillery in Lynchburg. And guess who just got some Jack from Santa last Christmas? That is actually why I decided to start with the Lynchburg Lemonade. That and also because I wanted something light and easy to drink.

Ingredients (1 serving):

  • 1 1/2 oz/45 ml Jack Daniel's or whiskey of your choice
  • 1 oz/30 ml triple sec (Cointreau is my go to)
  • 1 oz/30 ml fresh lemon juice
  • ice
  • Sprite or 7up
  • lemon slices (garnish)

Method:

Fill your glass with ice, pour the first three ingredients and stir. Top up with Sprite or 7up (or any lemon-line soda). Garnish with lemon slice.

Yum! Enjoy!

Labels:

Popular posts from this blog

Restaurant Review: Ciao New York

The plan was to write this post in December, since this restaurant is one of my favourite places to go to around the holidays - it has a very homely vibe and the nicest winter decor. Plus the dim lights, the brick walls, the wine racks, and the sparkling glasses just add an extra something to the festive atmosphere. Ciao New York is an Italian bistro, perfectly pairing the delicious Italian nonna food with an exquisite rich-bitch attitude (obviously rich-bitch is not the word I am looking for, but it's exactly how my friends would describe my taste). I prefer it in winter because it's tiny, cosy, doesn't have outdoor seating anyway, and because I've never been here in the summer  months. I dined here with my husband and our neighbours. It was our neighbours' first time in this restaurant and it's now officially their favourite restaurant in town. Without further ado, let's discuss food. As it is my habit, I start with coffee no matter the hour I have dinner....
Read more

Anything Goes Frittata

Technically frittatas are an Italian omelette made in a pan on the stove. Well, not my frittatas. My frittatas are made in the oven and very rarely I make the same frittata twice. And I love frittatas because they are very versatile, helps me use up the ingredients in my fridge, I just mix everything together, throw them in the oven and then I have breakfast sorted for a few days. Since my frittatas are so different... will I make a recipe out of any frittata I make? Probably not, unless I really discover the best frittata recipe out there. Ingredients (4 servings): 7 eggs 1/4 cup milk 2 kapia red peppers 1 baby aubergine a handful of cherry tomatoes 30g bacon butter salt & pepper Although as I said, anything goes: any veggies, cured meats, cheese that is in the fridge. Method: Preheat the oven to 180°C. Cut the veggies and bacon. Whisk together the eggs with the milk, salt and pepper.  Throw the other ingredients in. Butter an oven-safe dish, then pour the egg mixture in. Bak...
Read more

Chickpea Kale Salad

I think I tried a bunch of recipe for kale (and did not make me enjoy kale one bit) until I discovering this simple salad and now I cannot wait to find kale at the market just so I can make this salad. It's super easy to make, it keeps you full, and most importantly, it's freakin' delcious! The fact that you need more ingredients for the dressing than for a salad it's a plus in my book, especially when I don't have all day to chop ingredients for my work lunch. Plus the dressing can be replaced with whatever garlic sauce you prefer - but I suggest you give the original dressing a chance. The ingredients are for 1 serving, by which I mean 1 huge salad that I usually eat as a full meal. If you make it as a side-dish, then you can feed more humans from it. Ingredients (1 serving): kale leaves 1 lemon 1 can of chickpeas 5 garlic cloves (or more) 1 tbsp tahini 1 tsp honey or maple syrup smoked paprika water salt & pepper Method: Rinse your can of chickpeas, dry them...
Read more