I'm recovering......

....from last night's cocktailfest. I got my server's license about a month ago, thinking it would be fun to sling drinks part-time somewhere; but I've been hesitant to go out there and get a job because the list of drinks I know how to make is relatively short. So lately I've been trying to practice making some of the more common ones, and invent a few new ones.
What sucks is that I feel the need to drink ALL of them, even the crappy ones I fouled up. Case in point: a ginger-infused cocktail made with a good local vodka, muddled ginger, a bit of sugar, a squeeze of lemon, and Prosecco.....except, I didn't have Prosecco on hand. Instead, I thought a few drops of Lillet Blanc would suffice. It didn't. What resulted was a wee sour in a weird way, the type of sour taste you get if you drink a bottle of wine that's been open a bit too long. It was most definitely due to the addition of Lillet.
Next time I definitely will not use Lillet Blanc, and probably won't even use Prosecco - what I will use though, is the vodka I'm infusing with ginger:

I'm going to let this soak a few days and try 'er again.
The other, smaller jug o' booze is a vodka I'm infusing with peppers. Both these vodkas I want to try with Bloody Marys, which I am really excited about. My plan for using the ginger infusion for Bloodys is from a local distillery who put out a ginger vodka that is seen in quite a few bars in the area. I haven't tried it while out, but the bartenders I've asked said it's a great way to utilize it. Future blog posts on this hopefully coming soon!