summer slope

Thank you all for your prayers and well wishes. Dr. got it all the first time. In and out in an hour.

On my way to my Mohs surgery. Will check in later. Hairball cocktail: 1/3 glass of Guinness stout (or dark beer) 1/3 glass of woodpecker cider (or Hard Cider) 1 oz of Bushmills Irish Whiskey (or whiskey) Fill 1/3 of a collins glass with cider, then float the guinness on top, to bring the volume to 2/3 full. Pour bushmill's irish whiskey in a separate shot glass. Drop the shot glass into the collins glass and slam it!

Thank you both. We will be on Holland America.

For the garden Club. My azaleas love this cool Florida weather.

How far of a walk is it from the bottom of the sky ride to the ship?

The best clam chowder we've had were at Bob's Clam Hut in Kittery Maine and the little chower restaurant in Pikes Place Seatte.

Invented by an Italian bartender named Joseph Santini in New Orleans, the Brandy Crusta was one of the city’s first true calling-card cocktails; originally mixed in the 1850s, it predates even the rye whiskey-based Sazerac. Though it all but disappeared in the early 20th century, today, the Crusta is experiencing a revival of sorts, thanks to bartenders like Chris Hannah, who, in 2004, was the first to bring the drink back to its home city. “It was not on any menu in the entire city,” explains Hannah. “It’d fallen off the radar.” His version, shaken and strained into a sugar-rimmed glass, has been balanced to suit the modern palate, but otherwise stays true to the original in its spirit-forward template. Like many of today’s Crustas, too, it includes a small dose of maraschino liqueur, an addition made popular near the close of the 19th century. Ingredients 1 3/4 ounces Cognac 3/4 ounce lemon juice 1/2 ounce orange Curaçao 1/4 ounce maraschino liqueur 2 dashes Angostura Garnish: sugar-rimmed glass, peel of half a lemon Directions Add all ingredients to a cocktail shaker over ice. Shake and strain into a sugar-rimmed cocktail glass. Garnish with the peel of half a lemon.

Bon voyage

Sloe Gin & Elderberry cocktail: Lemon and St. Germain are the perfect pairing for this sweet tart sloe gin cocktail. Each sip is the perfect balance between sweet, tangy, herbal, and floral flavors, finishing with just the right amount of sweetness. 2 oz. sloe Gin 1 oz. lemon juice 1/2 oz. simple syrup 1 oz. elderflower liqueur Combine the slow gin, St. Germain, lemon juice, and simple syrup in a skater full of ice and stir continuously for 30 seconds. Strain the drink into a cocktail glass and garnish with a lemon wedge (optional).

Jack O Lantern cocktail: Ingredients 1 ounce light rum 1 ounce dark rum 1 ounce 151 1 ounce Cointreau orange liqueur 3 ounces orange juice 1 ½ ounce lemonade ¼ ounce grenadine Instructions Place 1 cup of ice in a cocktail shaker. Add all ingredients and shake to combine. Pour into glass {jack o lantern or hurricane} and fill with ice. Garnish with an orange wheel and straw, and serve.

Dude's Delight cocktaiol: The "Dude's Delight" cocktail is a creamy and indulgent drink that combines the rich flavors of coffee liqueur, sambuca, vodka, and milk or cream. It's a popular cocktail that's perfect for those who enjoy a luscious and smooth beverage with a hint of sweetness. The combination of the different liqueurs creates a deliciously balanced and satisfying drink that's perfect for sipping on a special occasion or as an after-dinner treat. 1 oz. vodka 1 oz. kuhula 4 oz whole mild .25 oz sambuca 1 oz. cold coffee In a shaker filled with ice add vodka, Kahlua, samba, milk, and coffee, and shake until chilled. Strain into a large glass filled with ice and garnish with cocoa dust (optional)

Painkiller cocktail: The Painkiller is a popular tropical cocktail. It was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. It's a fun and fruity mix of pineapple, orange, coconut, and a bold rum. Perfect for a sunny day on the beach or a casual afternoon in the backyard, the recipe is simple, and the drink is delicious. Ingredients 4 oz. pineapple juice 2 oz. dark rum 1 oz. fresh-squeezed orange juice 1 oz. cream of coconut ice freshly grated nutmeg halved orange slice, for garnish Directions Step 1Fill a cocktail shaker with ice, then add pineapple juice, rum, orange juice, and cream of coconut. Shake until cold, about 15 to 30 seconds. Step 2Pour into a glass filled with ice and grate nutmeg on top. Garnish with orange slice and serve.

Good morning. COLD!! this morning. Ft. Lauderdale airport is still a mess. Feel so bad for those travelers. Hugs and prayers for everyone. Mind the Gap cocktail: 2 oz Cardhu 12-year-old Scotch Whisky 1/2 oz Drambuie 1/2 oz Dolin dry vermouth 1 dash Angostura bitters Lemon peel Build in old-fashioned glass. Zest and squeeze lemon peel. Add ice and stir.

I should have said yesterday the Pilot had warned us of the shakey landing. When we landed in Ft. Lauderdale the airport was jam packed. MANY flights either delayed or cancelled. One person asked me where we were coming from and how long were we delayed. We left on time and landed 10 minutes early. I can't imaging what the travel is like toay. Spider's Kiss cocktail: Ingredients 1 part Midori® Melon Liqueur 1 part Pinnacle® Original Vodka Fresh Lemon Juice Chocolate Syrup Instructions Draw a chocolate web into a martini glass and place in the refrigerator to chill. Combine Midori®, Pinnacle® Vodka, and lemon juice in a shaker and strain into glass. For a blood effect, drizzle grenadine down the side of the glass. Garnish with a chocolate dipped orange slice.

Rough landing! The whole plane clapped with our tires hit down. The captain didn’t warn us.

Rough landing. Whole plane clapped. The Captain warned us.

Sorry for posting the drink Paul. Wasn’t sure when I asked you to finish. Thank you so much for your help.

Sitting in the San Diego Airport. Heading home. Salty Dog cocktail: A salty dog is a cocktail of gin, or vodka, and grapefruit juice, served in a highball glass with a salted rim. The salt is the only difference between a salty dog and a greyhound. Historically a gin drink, it is believed to date back to the 1920s. Wikipedia Main alcohol: Vodka, Gin Ingredients: 1 1/3 oz Vodka or Gin, 3 1/3 oz Grapefruit juice Preparation: Shake vodka (or gin) and grapefruit juice in cocktail shaker. Strain into a salt-rimmed highball glass. Served: Straight up; without ice Standard garnish: Salted glass Drinkware: Highball glass

We ate at Rudi’s last night and my grilled seafood platter horrible. So salty. Left.

Hi Jacqui. Please add us to 11-Day Eastern Caribbean Wayfarer. Jan 18-29, 2025. Eurodam

A funny for the day. We were sitting in the Denver airport waiting to board and I checked my AirTag app and it said our luggage was in San Diego. It beat us there.

@kochleffelpraywes for your Mohs today.

Sitting in the Orlando airport waiting to board in 45 minutes. Security line was 90 minutes long.

Sitting in the lobby of the hotel next to the Orlando airport waiting for our room to be ready. Flight tomorrow leaves at 10 AM and we get into San Diego at 5:30 PM.

Getting ready to head to the hotel for flight tomorrow, early. San Diego here we come. Jungle Bird cocktial: Ingredients 1 1/2 ounces blackstrap rum 3/4 ounce Campari 1 1/2 ounces pineapple juice 1/2 ounce lime juice, freshly squeezed 1/2 ounce demerara syrup Garnish: pineapple wedge Steps Add the rum, Campari, pineapple juice, lime juice, and demerara syrup into a shaker with ice and shake until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a pineapple wedge.