"i Am Tired of Living" (Cocktail)
"A tea-based cocktail for when you're REALLY tired after a long day. I snatched the name from an unspecified (but apparently very potent)alcoholic drink which was mentioned in Ezekiel Mphahlele's "Down Second Avenue," a book about life in apartheid South Africa."
photo by Rita1652
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 ounce light rum
- 1 ounce tequila
- 1 ounce Grand Marnier
- 1⁄2 ounce grenadine
- 1 cranberry-apple tea bag
- 2 teaspoons powdered sugar
- 4 maraschino cherries
- cracked ice
directions
- Frost two 8-ounce crystal glasses in your freezer for at least 30 minutes or so.
- Brew the tea and chill it in the freezer. Stir in the powdered sugar after it cools.
- In a separate carafe, blend the rum, tequila, Grand Marnier and the grenadine. Pour this mix into the two glasses, an equal amount in each.
- Fill each glass the rest of the way with the chilled tea.
- Garnish with a couple of the cherries on a toothpick in each glass.
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Reviews
-
I used the cracked ice to shake the rum, tequila and Grand Marnier to chill. Wasn't sure what it was for while making. Next time I would serve the drink over the ice. I found this to be a little flat! I would add some sparkling water or soda to it to give it some life. It seemed to have almost an anise taste. Maybe it was the tea? Which I did steep in a cup of hot water. I did use my Drunken Cherries Recipe #50395 for garnish. Don`t get me wrong this wasn`t bad just needed a little something (soda).
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
