Making cocktails has been an interest of mine dating back to my early twenties. I was fascinated by drinks that tasted great but weren’t simply masking the flavor of the spirits involved. While throwing some vodka in twelve ounces of juice certainly makes a drinkable drink, it lacks something in the romance and presentation department. Making a drink can be a soothing ritual. When I made my first Long Island–at a time when I abhorred both gin and tequila–with just a splash of soda and touch of lime I was hooked.

How could something that was basically just booze be so delicious?

That said, I am not a mixologist and have never tended bar. I am however, an engineer, and I live for improving things where I can. I get to make drinks for Michelle and myself at home and enjoy striving for perfection as well as keeping things interesting. Otherwise, we’d probably just drink negronis or whiskey all the time. While there are worse fates, it’s easier to keep an appreciation for your favorites when you toss in a martini, daiquiri, aviation, or martinez every once and a while.

So about daiquiris…

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