It’s almost St. Patrick’s Day and this one, the 2013 version, is going to be a little more significant for me. Typically, I celebrate this holiday with a swig of whiskey, a beer or two, and a grand boiled dinner prepared at home, cooked almost entirely by my blue-eyed husband. None of this will change – thank goodness.
But this year, St. Patrick’s Day is fueled with a bit more excitement and a serious drink to celebrate three bits of good news.
I share mostly good news around these parts; I rarely share the bad, tough, boring, middle-of-the-road, small-business-blahs-type news. Seriously, there are so many unbelievably tough things happening in this world that to complain about how it’s taken years to build this blog and small business just seems silly.
But if I may for just a wee moment, it’s taken years to build this blog and small business. Years. For every absolutely amazing day when I’m crying in front of my computer from all the good energy, there is an equally dismal day when I’m also crying in front of my computer wondering when this little business that could will catch a break…
I will make every effort to avoid crying into my beer, whiskey or boiled dinner. Instead, I’m going to make three hefty Whiskey Gingers with Homemade Ginger Syrup. Three stiff drinks to celebrate three bits of good news.
My first Whiskey Ginger will be raised as a thank you to the folks over at the International Association of Culinary Professions. By some grace, they named Eat Boutique a finalist for “Best Culinary Brand” in the 2013 IACP Awards and, sheesh, you should have seen me crying in front of my computer when I heard. After more than five years of blogging… and three years since I sold my very first gift box of boutique food from small businesses… well… wiping away a few more tears as I type… It’s a thrill to be nominated and I’m going to drink to experience that gratitude.
I am certain there will be a second Whiskey Ginger today. But that second drink will be to toast the cook, the husband, who is now officially a citizen of his family’s homeland. Quite lovingly, the green hills of Ireland decided to lay claim to my sweet, blue-eyed husband and issued him an official certificate of citizenship. I’m so proud of him and St. Patrick’s Day takes on a whole other meaning for him, for us. Of course, the entire country might gasp or sigh to see us squeezing lime into a Whiskey Ginger, but they can take that up directly with me… later this year.
I’ll stop at three drinks, promise.
The third Whiskey Ginger is not about working. It’s about not working. It’s about taking time away from this fun business that I love so much to fulfill a dream since I was a wee lass. This business is expressly about experiencing the world through local food and I’m taking the time to do just that. We’ve made a commitment to each other that we will visit Ireland this year. The husband’s been many times, but 2013 will be my year to see the rolling green landscapes on the very top of my travel wish list. It’s time. It’s just time because there will never be another time to just go, so we’re just going to go.
Is it your time? I hope you get a chance to sip something nice, say thanks and figure out a way to make it your time, today. Sláinte!
A super big holiday hug to Michelle Martin who read my mind when making this pretty, serious drink. It’s pretty enough for a cookbook, isn’t it?!
- 1 oz whiskey of choice
- 2 tablespoons Ginger Syrup (or to taste, recipe below)
- Cold sparkling water, to taste
- Lime wedge (optional)
- Shake whiskey and ginger syrup in a cocktail shaker with a few ice cubes and strain into a glass.
- Top with cold sparkling water to taste. The volume depends on how strong you like your drink. I added about 6 oz of sparkling water.
- Garnish with a squeeze of lime, if desired.
Homemade Ginger Syrup
- 1 cup raw cane sugar
- 3 oz ginger, peeled and coarsely chopped
- Juice of one lemon
- 3 1-inch peels of lemon
- 2 ½ cups water
- Combine all ingredients in a pan and bring to a boil. Let simmer, uncovered, for 30 minutes.
- Strain out solids. Let cool and store for up to one week in the fridge.
Photos styled and taken by Michelle Martin. Recipe crafted by Michelle Martin and written by Maggie Battista. If you do not want to make Homemade Ginger Syrup, by this Ginger Syrup in our shop today.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop.
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