I made a giant container of bowtie pasta, spinach-feta chicken sausage, broccolini, green beans, and arugula. With garlic and olive oil and pepper. Tomato sauce optional. Not bad, and certainly nutritious. Would be even better with some nutritional yeast, in fact. But it's not terribly photogenic - could've used some red peppers for color, but those bastards are expensive.
One mini bottle of Cointreau later, I've created a cocktail for the summer (or the holidays?). I'm calling it Lindsey's Ginger Punch until a better name occurs to me.
1 oz ginger simple syrup
1.5 oz bourbon
0.5 oz Cointreau
1 big wedge of orange, squeezed
1 optional wedge of lime, squeezed
Topped off with a few ounces of club soda
Optional dash of bitters
Over ice in a Collins glass, maybe with a cherry. Would be lovely as a hard lemonade, too. Doesn't taste like it contains alcohol, which weirds me out. I enjoy the taste of whiskey/bourbon/scotch, so it seems odd to cover up the taste. But convenient for cheaper alcohol? It could be a fine party drink.
For the record, "Ginger Punch" is the name of a race horse (thanks, Wikipedia!). Which is even better!!! Derby cocktail, or Ginger Punch, anyone? We need a cocktail named after Barbaro, poor guy.
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