Well, you know how I said last week that since it was October, I would let go of summer and accept that it is fall? Well boy was I wrong. San Francisco pulled out all of the stops this past weekend to prove to me that it was still summer. Seems like it is still holding onto hopes of summer as well.
It was hot in the city. I mean t-shirt at night, shorts during the day hot. Which is rare. Kind of like the Loch Ness Monster rare. I mean so warm that I could ride the vespa at night …in a t-shirt.
I am a beer and wine kinda of gal. I am pretty sure that I have never met a bottle of wine that I didn’t like. But I am trying to branch out, be an adult, and try fancy cocktails. The only type of cocktails that I can seem to enjoy are ones with rum in it. I am all about dark-n-stormies and a pina colada or 2. But I am not sure those count as fancy cocktails unless we are on Spring Break.
Luke and I recently went to this new bar in the city with the explicit reason to get me hooked on fancy cocktails. And of course the one I loved, the Twelve Mile, included rum. I just have to relent. Maybe I was a pirate in a past life? I am from Florida.
So in honor of the warm weather and my attempt to drink fancy cocktails, here is the Twelve Mile. It is the adult version of the Hawaiian Punch and it definitely packs a punch. The cocktail originated in the Prohibition era and was in honor of the US banning alcohol consumption 12 miles beyond its shores.
Since it was such a beautiful sunset, we decided to take our fruity rum cocktails up to the roof and watch the sunset.
This cocktails is delicious but strong. The original one I had was a softer pink color because the bar made their own grenadine. Since I am not drinking grenadine on a regular basis I used the store-bought stuff (hence the bright pink color) but if you are interested here is a great recipe to make your own.
- 1 oz. silver rum
- ½ oz. rye whiskey
- ½ oz. brandy
- ½ oz. grenadine
- ½ oz. fresh lemon juice
- 1 lemon twist, to garnish
Combine rum, whiskey, brandy, grenadine, and juice in a cocktail shaker filled with ice; cover and shake until chilled, about 15 seconds. Strain into a chilled glass and top with lemon twist.