Drink, Drank, Drunk

If you'd kindly peer over to the right side of the screen, you'll notice that I've added a new link to the Liar's Club list. William T caved in and started up a blog - Difference is, He's rocking it out right off of the bat. He's been posting like a champ, and is doing a bang-up job of bringing us an extensive primer of liquor-soaked cinema. It's really good stuff, and you should stop wasting your time with the tripe I crap out here and check out his blog ASAP. You won't be sorry.

In salute to Bill's blog I'm going to share a couple of my favorite drink recipes with you.

Liar's Medicinal Tincture:Everything you need is in the picture above: Whiskey, Honey, Ginger, and Lemon.
1) Fill the bottle half full with Rye Whiskey. I use Rye because it has a full flavor that works well with tinctures, but more importantly, it's dirt-cheap, so If you fuck-up it's no big loss. That bottle pictured above is some fancy-ass bottle that I probably dropped an obscene amount on at the Container Store, but any empty bottle and a vacuum cork would work just as well (if not better).
2) Add in a long squirt of honey into the whiskey and shake it like hell until the honey dissolves completely.
3) Thinly cut a few slices of fresh ginger (to taste) and half as many slices of lemon rind (to taste). I like to briefly roast them in a frying pan to 'bloom' the oils, but I'm sure that it would work just as well without that extra step.
4) Stuff the lemon and ginger into the bottle and fill it to the top with more whiskey.
5) Shake like hell, stick it into the fridge, and leave it the hell alone for at least 5 days.
6 Drink. I like it over ice, but it works equally as well as an aperitif shot (or 10).

Mint Julep:If you can fall out of a boat and get wet, you can make a decent Mint Julep.
1) Stroll out to your garden and pick a few fist-fulls of mint, since it's 70 degrees in January, the stuff is everywhere. If you live in the city, you can just stroll out to Whole Foods, but it's gonna cost you at least 10 'folksy points'.
2) Crush a fist-full of mint and place in a 2 cup measuring cup.
3) Pour one cup of sugar into that measuring cup. I always use raw sugar, but any sugar will do.
4) Add one cup of boiling water and stir until all of the sugar is dissolved.
5) Let the syrup cool, and then pour into a small storage bottle - I use a Mason jar & Cling wrap ('Cuz it's 'folksy'). Refrigerate until use.
6) Grab a rocks glass and/or Mason jar and fill that sucka with ice. Add one part of the mint syrup to two parts bourbon (I prefer Knob Creek for Juleps). Adjust mix to taste.
7) Garnish with a sprig of fresh mint (if you want some inedible thing to go up your nose, and generally get in your way while your trying to get a buzz on).
8) Drink.
9) Repeat until immobile.