Not only is it the beginning of Spring Break here (and I must add a direly needed break at that), but spring is actually “busting out all over.”
Our budded out pear tree.
Crocusses (or croci???) are up.
First spring flowers.
Here is the sage that overwintered.
So in honor of Spring Break and the relaxing and rejuvenating week to come, we made this cocktail last night:
A Pineapple-Pepper Cocktail
Would love a more creative name. If you have one, please leave a comment!
8 oz. fresh lemon juice
6 oz. pineapple juice
4 oz. vodka
1 oz. agave nectar
1 small jalapeno, minced*
Combine all ingredients in a cocktail shaker with ice. Strain and serve.
*In the fall, I picked all our jalapenos and minced them in the food processor. I then put them in ice cube trays and froze them, popped them out and stored them in sealable bags. One small “pepper ice cube” is perfect to throw in the shaker.
If it is not Spring where you are, find solace in the fact that it is on its way. Hang in there!
I’d call that cocktail a Kick in the Ass.
That might be apropos! Thanks for the recipe title suggestion!