I really couldn’t muster it in me to try some new port this week. Seeing as this is an adventure, I decided I’ve ridden this ride and don’t need to get off at this stop. This is our official halfway point; I really should have planned a party or something.  This is week 26 in our Year of Drinking Adventurously so I decided to revisit one.

Our guide

First though, I’ll give you my .02 on Port before I completely move to something else. Port can be quite nice sipped after a lovely meal. To me, the nose is reminiscent of a liquefied fruit cake, heady and kinda sweet. When I only want a small nip and no one else is interested in drinking port, it’s a real waste to open a bottle.  So I didn’t waste.

What I did drink this week, purely in the name of research, was to loop back to whiskey.  I wanted to see what whiskey could do in the summer, other than a julep.  So I took to the interweb to see what it had to offer, in comparison to what was in my pantry, and what I came up with was a margarita.  WHAT? Shut the front door!

The recipe I found called for an unaged whiskey, but I decided to go crazy and use  gently aged Old King Corn Whiskey from Tenn South Distillery.  On the nose, the aromatics are delicate and the taste is delicious.

Whiskey Margarita
1 1/2 ounce Old King Corn Whiskey
1 ounce triple sec
1 ounce lime juice
1/4 ounce simple syrup
Shake with ice and strain into a cocktail or rocks glass. Salt and lime garnish as desired.

This is a winner.  I really did not have high expectations, but this will be one for the books.

Alright, now run off and see if Patsy, I mean Meg, got her homework done this week.

Cheers to the halfway point and another Tuesday!