Monday, July 28, 2008

The Goleta Peach that wasn't

I got a recipe in the e-mail. Doesn't this sound good?

The Goleta Peach

4.5 oz peach juice (we mashed up some really ripe peaches and strained out the juice)
3 oz vodka
a bit less than 3oz sugar syrup
9-12 mint leaves

Rebecca adds, "It was pretty sweet and juicy, so you guys might want to use more vodka and less sugar." Does she know us, or what?

I came home ready for a Goleta Peach, reminiscing about the good ol' days at UCSB all the while. (Although we rarely drank anything that required more than a bottle opener.)

And our mint plant? Nothing but several leaves dried to a crisp by temperatures over 100 and smoked into inedibleity by the wildfires. Our vodka, always in stock? Nothing but a drop rattling around in the bottom of the Costco-size bottle. Sugar syrup, so easy to have on hand? Yep, nope.

I gave up. The universe had spoken. It was a night for old faithfuls.

Scotch, ice, Haribo...

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