Spring has arrived, and with it Easter. So how do we best celebrate these things here at the Binkomonster? Why by making a cocktail of course!
Herewith, a seasonal tale, with a happy ending:
So. You have to start with the ingredient that prompted this whole affair. Peeps! Yes, peeps in purple my friends. Oh I know you've seen all manner of peep torture, peep theatre, peeps doing all sorts of things. But for us? We like to keep it simple. The peep is the centerpiece around which we build our mouthwatering creation.
Note to self: it is amazing the number of colors peeps come in these days. It was a hard choice between the purple and green.
With garnish procured, we turn our attention to the ingredients that will comprise our concoction. A nice and good quality vodka. Some french ginger liqueur (that's the Canton), and some apple liqueur (yep, french again). It's not the holy trinity (that's reserved for the triad that makes the Negroni) but an interesting grouping nonetheless. Theory being: apple + ginger + a neutral *kick*? Ought to be pretty good.
OK, so the bar is ready to assemble this thing. You have your vessel. Your lemon. The squeezing contraption. The measuring doo-hickey. The shaker (by Alessi of course). And a nice sharp knife. Which we'll put away BEFORE we have the cocktail.
The VeePee is curious as to what is going on. He later offered his services as taster, but that's not in his job description quite yet. Give it another, Oh, twenty years or so.
You need ice. Very important. There is no cocktail on earth that tastes good warm.
That nice big knife? Comes in handy in peeling us not only another garnish, but slicing us a, let's call it 'a flavor component'.
One measuring cup (ok jigger then) of that nice and tasty apple liqueur.
One jiggity-jiggity-jigger of ginger stuff. Ahem, actually, less than that. This stuff is potent, and not necessarily on the alcohol content side. There really is quite a bit of ginger taste in that them there bottle.
Skyy 90 (good grief I hate that spelling, just like I abhor spellings such as Kandy, Komfort, EZ...). Anyways, getting distracted... this stuff? Apply liberally. Some on the neck, on the wrists. Oh wait, um, yea.. the cocktail. Splash some in. Use good judgment. We do. Depending on the day it is.
Close the shaker. Make sure the little knob thing is straight up and down. Otherwise? Prepare the kitchen rags and cleaning stuff.
Ahhhh. Now for the peep sacrifice. Look at how they press into each other in fear of the big knife. This one shall make a fine offering to the Libation Gods. Firm, yet soft. Plenty of sugar coating. Even purple hue throughout (I wonder what Pantone shade this is?)
After a quick incision to make Mr. Peep sit on the drinking receptacle in an acceptable fashion, it is time to pour. The strainer is on, the hand is willing and able...
Our frosty delight trickles out ever so gently under the watchful eyes of the peep. Making the lemon twist (er, piece of lemon rind if you want to really be truthful) dance.
Behold! The Drunk Bo Peep (ahem, that's copyright 2009 by binkomonster inc for anyone looking to steal this fine idea)
I had to eat the peep. He refused to sit gracefully on the martini glass. Dumb sugar treat.
And then of course, I had to enjoy the cocktail. How did it taste? Wunderbar. Like a liquid jolly rancher. Note to self. Make this again.
Happy Easter Internets.

