Willett Distillery was one of our favorite discoveries during our trip to Louisville last week. I used their Old Bardstown Bourbon, which is a blend of their bourbon line, to mix up these riffs on the Seelbach Hotel’s Minted Gold. I couldn’t find a recipe online, so used this approximation: 50 ml bourbon, 20 ml apple juice, 1 tsp honey simple syrup, 80 ml ginger beer, mint. Next time I think I will bump up the honey simple syrup a bit and add more mint. Wintertime mint stash here in the north has been pretty meagre so I was being stingy on this round, but it really needs more of a fresh hit.
And that, my friends, is my epic birthday cake fail! I was trying to bake a chocolate bundt cake tonight in celebration of Dr. B’s birthday. But when I went to turn it out onto the cooling rack, the whole thing collapsed into the puddle of chocolate shards you see before you. Not sure what I did but it was pretty hilarious. Still tasted good with a snifter of bourbon regardless!
Linus passed away on Sunday, June 27th, the day after I last posted here about the olive tray. He had a long, lovely life as our resident grouch and in the end, he went suddenly and without prolonged pain, and so for that I am grateful. He lived to be 15 years old and was spritely until the end. Even just days before his decline he was still running around the backyard chasing at squirrels that had the temerity to invade his territory. But then all of a sudden, he declined precipitously and we knew it was time. I don’t have anything very eloquent to say except that I miss him terribly. He was my beloved pain in the ass, curmudgeonly grumpus the grandpa who never stopped nipping at the ones he loved, right until the very end.