Oy, I am so behind. So much travel! Hopefully I’ll be able to catch up in the coming weeks. We’ll see. Anyways, here’s a super tasty drink I made for a recent party, not from Jerry Thomas but from some other Jerry named Jerry James Stone. God bless the internet.
Well, the big news here I think is Comey’s spicy testimony before Congress about his dealings with President Trump. Yes, Comey got fired, but he came off very well in this proceeding – well spoken and clear. Now, everybody knows his name, whereas at least I certainly didn’t before this year. And he got 19.5 million viewers, at least! When life gives you lemons (pink slips), make lemonade (tell the truth)! [Those are both real stretches, I apologize.]
Jalapeño Lemonade
(Adapted from this recipe, instructions close to verbatim.)
- 12 lemons
- 4 limes
- 3 cups sugar
- 5 cups water
- 5 jalapeño peppers
- First, make the syrup. Slice up the jalapeno peppers and combine in a saucepan with sugar and 2 cups of water. Warm the mixture over a low heat but once the sugar begins to dissolve, turn it up to medium-high. When it just begins to simmer, remove it from the heat and let it steep for about 5 minutes. Then strain out the jalapenos and let the syrup cool.
- In a large pitcher, juice the 8 lemons and 8 limes, add in the remaining 3 cups of water and sweeten to taste with the syrup.
- OPTIONAL: Put 1.5 oz of tequila in the bottom of each glass.
- Serve over ice and garnish with citrus and jalapeno slices.
Tasting Notes
BN: Oh man this was good. I actually primarily had the virgin version but it was tasty with and without the tequila. Be warned though, it was INCREDIBLY spicy but our jalapeños were also kind of big. I think the limes made it extra tart so I needed a fair amount of the syrup, which led to the spiciness… but it was so good. DO IT NOW.
PiC: It was good. I really liked it, but oh so spicy.
The Boozy Newsie 