apricot liqueur

A few days ago I grabbed my phone, opened Instagram, scrolled down to a fellow cocktail blogger I follow and wrote something to the effect of “this is cozy AF” to describe their photo. And it was super cozy! But it got me thinking, when did we collectively decide that we want to curse, or rather, give the illusion of cursing, so frequently on social media?

Now, I’m a seasoned swearer in my day-to-day life. Well, before I had children, and now I’ve adapted to effectively cursing with substitute words as if I was actually dropping an f-bomb (like when I screamed OH FUDGE immediately following a head-butt to my chin rattling my jaws shut the other night while trying to wrestle a kid into pajamas.). However, I have chosen, for the most part, to refrain from using obscenities on my blog or social media sites because it just felt… not necessary. However, there has been a subtle shift with our acronym usage over the past several years where I might not have spelled it out, but I definitely let a WTF slide into a conversation that was being publicly broadcast over twitter. And now, commenting nonchalantly that someone’s fall-themed cocktail is definitely cozy enough to warrant an “AF”.

This masked profanity usage made me do a second glance at an email recently as an online course in social media was being promoted as, and I’m paraphrasing here, “Make your photos cool AF on Instagram”. I mean, sure, I’d like my photos to be professional, cool even. But this marketing ploy felt kinda clumsy, and definitely not geared towards a level I would consider spending money on to become an expert. I half expect the course would show you how to incorporate some animated gifs of cats vomiting rainbows or the like.

All of this, while I accept it, still feels strange. Maybe it’s a turning tide of age lines, and that I have been doing this blogging thing for a while now and there’s a new crop of DGAF social media personalities that don’t want to be too polite (but polite enough not to spell out that they are, in fact, swearing). Or are they even aware that what they’re shortening is a curse word? Or maybe with our collective need for brevity we would all be cursing at each other but we just don’t have the attention span, or time. Well…shit. What do you guys think?

Before we conclude, I actually AM feeling some fall feelings finally and since it got into the low 70s in Los Angeles this past week, I made myself a Hot Toddy! I’ve had “turmeric hot toddy” scribbled on a note for some time now ever since I started making a tea with ground turmeric, black pepper, honey and almond milk. How on trend you might be thinking. But! It actually came from my Indian mother-in-law who grew up drinking something similar when she was sick and suggested I drink it the last time I came down with a cold. Turmeric is supposed to help with inflammation along with the addition of black pepper, and improve immune functions, and blah blah blah, this isn’t WebMD so I can’t say any of this works for sure. What I can say, with certainty, since this is a cocktail blog, that it is very tasty with the addition of rum and apricot liqueur. The earthiness of the turmeric is balanced out nicely with the sweetness from the apricot and honey, then the sharp citrus cuts through so that it doesn’t lean too much toward the sweet side. The aged rum give the whole drink flavors of spice and vanilla.

I might even go so far to say it’s tasty AF.

Turmeric Rum Hot Toddy

1/4 tsp ground turmeric
pinch of freshly ground black pepper (2 turns on coarse in a mill)
1 tsp honey
3/4 ounce freshly squeeze lemon juice
1/2 ounce apricot liqueur, Giffard used here
2 ounces rum, Appleton Estate Rare Blend 12 year used here
3-4 ounces hot water

In a heat proof mug, pour in turmeric powder, black pepper and honey. Mix together until a paste forms. Then add in lemon juice, apricot liqueur and rum. Pour hot water into the mug and then carefully stir to combine. Garnish with a lemon peel.