Today would have been my mother’s 98th birthday. We lost her–well, we lost her physical presence with us here on Earth but I still hear her voice in my head every day–in April of this year. My sister and I were convinced that Mama was stubborn enough to hold on until her 100th birthday, but Mama was tired.

I’ve been thinking about her longevity, and wondering if I could be happy with thirty-plus years of being retired. If my health and my money last, maybe I could be. And I should probably re-evaluate some of my current life-style choices, like eating too much ice cream and having too many cocktails.

Mama rarely drank alcohol, but when she did, she liked sweet cordials and fruity wines. She also enjoyed meads made in Poland (known as miód pitny, “honey drinkable” in direct translation) which would come in glazed brown ceramic karafes that she would save to decorate the kitchen.

Today’s cocktail, therefore, uses spiced mead made locally (Black Heath Meadery in Richmond), since I wouldn’t know where to find the Polish product. In the prettiest glass you have, combine 1 teaspoon honey with 1 ounce rye whiskey. Stir until honey is mostly dissolved. Add 2 1/2 ounces of spiced mead, stir gently, and garnish with a lemon slice and maybe a chunk of candied ginger. No ice is needed, because it’s almost winter and cold drinks will give you a chill that may get you sick, as Mama would say.

I asked my children to write a few words about my mom, and this is part of what my daughter wrote: “Between our connection of art and your influence on our Polish culture, you helped shape me into the woman I am today, and I am forever grateful for that. Your presence will never be forgotten, and I’m proud to have called you my grandmother. May you live in eternal peace! Love you so much!” Perfect. Happy Birthday, Mama.

Today is our 35th wedding anniversary. We celebrated last night with these drinks, and then today with an elegant (and delicious) brunch at The Farmhouse at Veritas, one of our favorite wineries, in the beautiful mountains of Nelson County, Virginia. I lost track of how many flutes of sparkling wine I drank, and happily, Dear Husband knows my weakness and agreed to be Designated Driver. The sun was shining and the fall colors were glorious! We made wonderful memories to add to our ever-growing list.

I am sentimental, so I pay attention to special anniversaries. Twenty-five is silver, thirty is pearl, and thirty-five is coral. (I had to look up that one, admittedly.) I searched for a coral-colored cocktail for this weekend, and voila! The strawberries provided the color I wanted.

I added our “bride and groom bears” to the photo, since they were the decoration on top of our wedding cake. Our running joke is that our moms bonded over their mutual dissatisfaction about our decision to use these cuties. We thought the bears were unique and would add our own personal touch to at least one aspect of our big ol’ Polish wedding. Going forward, I should probably keep these bears in a prominent spot, to remind me to not interfere (too much) with the decisions our son and his fiancee will make for their celebration.

Today’s cocktail recipe makes drinks for two, of course:

In a blender, combine 3 ounces vodka, 2 ounces Malibu coconut rum, 10 frozen strawberries, and 2 teaspoons simple syrup. Pour into fluted glasses and chill, or else pour over ice.

A toast to all married couples! Cheers!

Enjoyed: Friday, September 29, 2023

Listed on the menu: No, since there was no menu per se, but a small sign did name the “Bride’s Cocktail” (Rum and Pineapple) and the “Groom’s Cocktail” (Whiskey Sour).

Ingredients: House bourbon (made in association with Buffalo Trace, said the bartender), simple syrup, angostura bitters, soda water, maraschino cherry, orange piece.

The occasion: My entire family had gathered to witness the wedding ceremony of our beautiful niece and goddaughter, Camie, to her beloved Adam. The drinks started pouring as the reception began, and we had ample toasts! And ample food and dancing and smiles!

My rating: ** out of 5. The bartender was alone, and making drinks for almost a hundred people. She appeared happy to make my request, but was heavy-handed on the ice and soda water, which diluted the cocktail too much. (Is this common at all open-bar situations? Cocktails don’t need to fill the entire glass for guests to be happy.) I should have tried a shot of the house bourbon, neat.

Final thoughts: Weddings are marvelous occasions. Camie is the first of our family’s next generation (i.e. my late parents’ grandchildren) to get married, and she did it in true style. Best wishes to the happy couple, and we look forward to toasting the next milestones in their life together.

I know, I know, I am late to the party (pun intended), since Jimmy Buffet passed away more than a week ago. But I am still reading posts about him on my friends’ social media accounts, and I have been thinking about him, about the lifestyle he described in many of his songs, and about his empire of retirement-living communities.

Would Husband and I ever move to one of these communities? Apparently the theme is playful, described as a place of “growing older but not up.” We can be playful, I think. We can laugh and sip adult beverages as we watch the sunset. We can sing along to catchy songs and even dance occasionally. I think we would fit in.

Here lies the irony, Jimmy. Only people who acted “grown up”–those who were gainfully employed and saved funds for retirement–can actually afford to buy property in one of these lavish Margaritaville communities. But, Jimmy, you were on to something–retirement should be fun. And I am convinced Husband and I can have fun anywhere we choose to live or travel, provided we always maintain a sense of humor. You know, because if we couldn’t laugh, we would all go insane.

Today’s cocktail is a variation of a Margarita, of course. Husband and I sipped ours this afternoon in honor of Jimmy’s “island escapism” mantra. It’s always five o’clock somewhere, after all.

Combine 2 ounces fresh-squeezed pink grapefruit juice, 1 1/2 ounces silver tequila, 3/4 ounce orange liqueur, 3/4 ounce fresh-squeezed lime juice, and 1/2 tablespoon light agave syrup. Stir, and pour into a glass with a salted rim. Add ice cubes and garnish with fruit.

Cheers, Jimmy.

Enjoyed: Friday, August 11, 2023

Listed on the menu: Yes, as “Heffner’s Old Fashioned”

Ingredients: Knob Creek Bourbon, Sugar, Bitters, Oranges & Cherries

The occasion: Over four decades ago, when Husband was a rising high school senior, he was selected to participate in the Indiana University Honors Program in Foreign Languages, along with about 28 other students in the state. This group spent about seven weeks in Krefeld, Germany–they took classes together, toured the area together, attended celebrations together, and made some mischief together. Although each teen lived with a different German host family, bonds were formed, and young lives were changed. These individuals reunited a few times in their early college years, but then life scattered them around the world–until this spring, when several took on the task of finding all (!!) the participants (even the ones with non-existent social media presences) and then organizing a weekend reunion in Chicago. More than half of the original group (and some partners) were able to attend. I delighted in watching all the emotions and hearing all the laughter.

My rating: *** out of 5. My expectations weren’t high, since this was a hotel bar. The drink had all the classic ingredients, and I was relieved that soda water was not added, since I have seen that happen in Chicago-area bars. Points to the staff for giving all the cocktails Chicago-related names, like “Mag Mile Manhattan” and “Lake Shore Drive Gimlet”. However, ol’ Playboy Hugh spelled his name with one “f” and not two, as printed on the menu. Typo or deliberate effort to not use his actual name? A quick search just told me that his favorite drink was actually Jack Daniels with Pepsi.

Final thoughts: Husband was so happy that he re-connected with this marvelous group of people. (One of them was actually a friend of mine from high school, so I re-connected, too!) We discovered other common threads with these friends as the weekend went on– we all have many decades of life experiences by now, and it is a small world.

Enjoyed: Sunday, August 6, 2023

Listed on the menu: Yes, as “Twice Baked Old Fashioned”

Ingredients: Toki Japanese whisky, Pierre Ferrand 1840 Cognac, Red Bush tea, chamomile, lemon oleo saccharum

The occasion: This is the third year in a row that we have travelled to see Indy Cars race in the Music City Grand Prix on the streets of downtown Nashville. Our son and his fiancée live in Nashville, which is a wonderful bonus to the weekend, and they enjoy taking us to new places. The Fox Bar has definitely become one of their favorites, and now I understand why: the drink menu is very extensive, the staff is personable, the cocktails are delicious, and the speak-easy mood of the decor is charming. We selected several cocktails to sip and share as we chatted about Tennessee life and upcoming weddings.

My rating: **** out of 5. The cocktail menu here lists not only ingredients, but also graphics showing how “spiritous” and “adventurous” each drink is. My goal is to find delicious and/or unique versions of the Old Fashioned, so I chose the “Twice Baked” since it was ranked the most “adventurous” of the four (!!!) Old Fashioneds available. The drink was strong and flavorful, and artfully blended, but the lemon oil smell and flavor reminded me a bit of furniture polish, and made the drink a tad too bitter. The ice cube, imprinted with a fox head, made me chuckle.

Final thoughts: In April 2023, Food & Wine magazine selected The Fox Bar as one of the top ten best bars in the U.S. That was a wise choice. I look forward to visiting again.

After a glorious weekend in Chicago, where Husband reunited with friends he had not seen for four-plus decades, we thought life would be returning to normal. Husband headed back to work, and I started gearing up for the start of the school year.

Well, we all know the adage about the “best laid plans” and so forth.

I ended up taking Husband to the University of Virginia Hospital this Tuesday, and I didn’t bring him home until late Friday. He has a complicated medical history, and I have learned to not ignore any symptoms, especially ones that bring him severe pain. Happily, a diagnosis was quickly made and treatment was started rapidly, so he feels immeasurably better.

And once again, I am grateful that we live a stone’s throw from one of the best hospitals in the country. The gifted medical team there saved Husband’s life several years ago. This time around, Husband was likewise treated by competent and caring professionals–special thanks to the nurses! How fortunate Husband and I are to have access to tremendous health care, to have solid health insurance, and to know that this care and coverage will likely continue into our retirement. (I realize that many do not have these blessings, and that’s both infuriating and heart-breaking.)

Tonight’s drink is my version of the Stone Cocktail. Stir together 1/2 ounce light rum, 1/2 ounce sweet vermouth, and 1 ounce dry vermouth. Pour gently over a large ice cube.

Enjoyed: Monday, June 26, 2023

Listed on the menu: Yes, as “Velvet Old Fashioned”

Ingredients: Ray’s “Private Selection No. 2” Old Forester Bourbon, Monkey Shoulder Scotch, Lustau Pedro Ximenez “San Emilio” Sherry, chocolate bitters, large rock.

The occasion: We spent our final full day in Seattle with Daughter and Boyfriend. To cap off our visit, we chose the iconic Ray’s for supper. The timing was perfect–we grabbed seats at the bar, then were escorted to a table for four on the edge of the Café deck. We enjoyed the view of Shilshole Bay and the Puget Sound and Olympic Mountains beyond. The sunset was breathtaking! We giddily soaked in the atmosphere. And the seafood was top-notch as well–Husband wanted wild Northwest salmon one more time. Even with all this, the best part of the evening was the company.

My rating: **** out of 5. The cocktail’s description initially impressed me–“Private Selection” meant that an entire barrel of Old Forester was made in Kentucky especially for Ray’s. That’s a serious dedication to this particular bourbon! (Perhaps I should have ordered just a single shot to start, so I could have sampled it alone.) This drink promised complexity: I was hoping for some smokiness from the scotch and some sweetness from the sherry. I was not expecting the bartender to pour the pre-mixed cocktail from a pitcher into my glass. Yes, pre-mixed. I understand that Ray’s bar is busy and high-volume, but I believe a $17 beverage should be made fresh for me, right there as I watch. I did enjoy the flavors, but I felt a bit cheated.

Final thoughts: We passed by Ray’s the previous Saturday, on our cruise through the Ballard Locks. The narrator told us that Rays.com is the website for the restaurant, which is a major coup since fans of the MLB Tampa Bay Rays type in the address (expecting baseball news) and instead see this Seattle restaurant. Yes, Ray’s is an institution!

Enjoyed: Saturday, June 24, 2023

Listed on the menu: Yes, as “Westside Old Fashioned”

Ingredients: Westside Thoughtfully Made Whiskey, house-made smoked peach syrup, bitters.

The occasion: Our children gave us tickets for an afternoon sightseeing cruise through the Ballard Locks. The tour started in Lake Union, then through the locks to Puget Sound, then ended at Pier 54 in downtown Seattle. We admired the recreational vessels, the bridges, the houseboats, a passing cruise mega-ship, the distant Olympic Mountains, a handful of seals, a lighthouse, and then the magnificent Seattle skyline. To complete the afternoon, we made reservations at Ivar’s, right there at the waterfront. I feared the proximity to Pike Place would make the restaurant too “touristy” but we ended up with a memorable meal at a table overlooking Elliott Bay.

My rating: ***** out of 5. The smoked peach syrup was the first flavor we smelled and tasted in this cocktail. What a lovely combination! As we continued to sip, the rich raisin notes of the whiskey warmed us. Westside Whiskey, I later learned, is a single malt made in Seattle, with Washington-grown barley and water from the nearby Cascade Mountains. The whiskey resembles Scotch more than bourbon, which explains why the smoked peach paired so well with it.

Final thoughts: Ivar’s was one of the largest restaurants I have ever visited. We didn’t see “acres of clams” but Husband did feast on a two-pound Dungeness crab and I had a generous portion of Ivar’s World Famous True Cod Fish ‘n Chips. And we learned our waiter was a graduate of the University of Virginia, so we got a kick out of all his comments about our town of Charlottesville.

Enjoyed: Thursday, June 22, 2023

Listed on the menu: Yes, as “Luxardo Old Fashioned”

Ingredients: Angel’s Envy Bourbon, luxardo cherries, bitters and orange

The occasion: For the final part of our tour of the Olympic Peninsula of Washington State, we stopped in Port Townsend. We began the afternoon with a soak in a private salt-water tub at a spa, then lingered on our motel balcony and watched the boats and ferries directly in front of us on the Port Townsend Bay. We walked to supper and admired the Victorian architecture of many of the buildings downtown.

My rating: *** out of 5. I was surprised by the cloudiness of my cocktail, given the “traditional” ingredients listed. Several cherries were muddled at the bottom, and so the cherry flavor dominated. Angel’s Envy, I later learned, is finished in port wine barrels, which likely further contributed to the fruity taste. The bartender made a mistake on Husband’s Manhattan, so I wonder if he was not very experienced, and perhaps was reading the menu for the recipe–could he have put orange juice in the cocktail, versus a slice of orange? That would explain the cloudiness.

Final thoughts: Dining at Alchemy was a unique experience. I was expecting a more “bougie” atmosphere, since the restaurant touted itself as a “bistro” with a renowned chef. The food was delicious and definitely Italian-influenced, but we felt like we stepped into a movie set for something like “Moonstruck”: rich red walls, gold lamé tablecloths, paper doilies, a long central serving table filled with many opened bottles of wine, waiters wearing too much aftershave, and so on. But we had fun! And left with happy bellies.