meyer lemon

Mixed Citrus Margaritas for Margarita Day Learn to make a squash syrup (no, not the vegetable!)

February 21, 2020 by elana Leave a Comment

This post was made in partnership with Tequila Cazadores. Recipes and ideas are my own.

We have a tangelo tree in our backyard. It’s the only citrus tree that has not succumbed to years of neglect in the jungle outside our backdoor; it is tenacious to say the least. This year, after finally cutting back the honeysuckle that was blocking most of the sunlight from hitting its leaves, it produced an insane amount of fruit. Smaller than what we’ve got in years past, but abundant. It’s not a fruit I like to sit and just eat, so I make things like Tangelo-cello out of it, or use it in syrups, or just put in a box marked “free” in my driveway and pass on the burden to my neighbors.

Mixed Citrus Margarita // stirandstrain.com Last month I wrote about making squash, a syrup whose liquid content is comprised primarily of juice, for Simply Recipes. And that got me thinking about juice content in Margaritas. Now, a straight up Margarita with just enough lime juice is a beautiful thing, but sometimes I like to change it up with flavors. My biggest pet peeve though in restaurants and bars is when they up charge you for a fancy Margarita in a big ass glass and what you realize you’ve gotten is mostly orange juice with a teeny tiny amount of tequila in it. Blarg!

Mixed Citrus Margarita // stirandstrain.com What I wanted to do here is recreate some of those sweet and flavorful citrus notes without watering down my Margarita to the point of making it a breakfast drink. That’s when I thought that a squash syrup might work in this case. And then I could celebrate National Margarita Day on February 22 with a big batch of these! Oh yeah, it’s that wonderful time of the year already!

As many of you know, we partnered with Tequila Cazadores, an authentic Mexican tequila brand, last year because we have been big fans of this tequila forÂ years and love their commitment to sustainability and ethical business practices. We’re using their Blanco expression here for this Margarita, made with 100% blue agave, because of its clean taste and soft finish. It doesn’t fight with the other ingredients, but also doesn’t get lost in the flavors. It’s just a straight up delicious tequila.

Mixed Citrus Margarita // stirandstrain.com Like I mentioned above, a squash uses a high ratio of juice to water in making a syrup. So, you can do 4:1 juice to water, or 1:1 juice to sugar with no water, something like that. Then you either shake it up until the sugar dissolves (cold process), or warm your mixture until the sugar dissolves (hot process). Today I went a step further and reduced the syrup down almost by half to get a thick, viscous syrup to use in drinks. By doing this, it’s the consistency of a rich syrup, and there are deep, caramelized citrus flavors while still also tasting tangy and bright.

Mixed Citrus Margarita // stirandstrain.com I am using mixed citrus here since I also had a delivery of Meyer lemons from my grandparents I did not want to let go to waste. Honestly, any mix of lemons, oranges, or other citrus could be used here so feel free to experiment.

When used in this Margarita, the drink is sweet, tart, with sharp caramelized flavors from the Meyer lemon and Tangelo squash syrup. Subtle agave and grassy flavors from the Tequila Cazadores Blanco contrast with the floral hints from the lime. There is a juiciness to the flavor without tasting watered down, andÂ a nice mouth feel from the viscosity of the syrup.

Mixed Citrus Margarita

2 ounces Tequila Cazadores Blanco
1 ounceÂ Tangelo-Meyer Lemon Squash (see recipe below)
1/4 ounce lime juice
small pinch kosher salt

In a shaker filled 2/3 with ice, add in theÂ Tequila Cazadores Blanco,Â Tangelo-Meyer Lemon Squash syrup, lime juice and small pinch of salt. Shake well 20 seconds and strain into a rocks glass filled with fresh ice. Serve with a tangelo wheel.

Tangelo-Meyer Lemon Squash

1/2 cup freshly squeezed tangelo juice
1/2 cup freshly squeezed Meyer lemon juice
1/4 cup water
1 cup sugar

In a medium, heavy bottomed saucepan, combine both fruit juices, water, and sugar. Stir to combine and bring to a boil over medium-high heat. Once a boil is reached, reduce heat to medium-low and simmer until syrup reduces by half. Depending on your stove, that can take anywhere from 15-30 minutes. Let cool to room temperature when finished and either use right away, or store in an airtight container in the fridge up to one month.

Mixed Citrus Margarita // stirandstrain.com

Make It: Meyer Lemon Citrus Sugar Cubes for Cocktails

January 27, 2019 by elana Leave a Comment

I think I’ve been talking about putting these into a post for a few years now. So, sorry. Thanks for your patience. I’ll get us straight to the how-to in just a second.

First, I’m going to repeat a few pointers from my Smoked Sugar Cube post so you’ll all have it right here for reference:

You must use superfine sugar, granulated sugar does not make for a solid cube.
Don’t try and speed this up by microwaving. All these recipe how-to’s I read on making sugar cubes all reference the microwave and I think they are ALL LYING. All the microwave did was melt my sugar, even on low power.
Mini ice cube trays are amazing for perfectly sized cubes. But not necessary. Your choice. *edit, the link has been updated since this tray is no longer available and honestly silicone is easier to work with here.

The Meyer Lemon is quite fragrant and comes through just from using the zest. And then there’s the slightly bitter undertones from the lemon bitters as well; that’s why I specify that these are for cocktails instead of, say, your tea.

These little sugar cubes are super easy to make, come together fairly quickly, and stick around for a long time. I hope you get to make some and if you do, let me know what you used them in. I added them to a simple gin and lemon La Croix I mixed up while cleaning my house this weekend.

Meyer Lemon Citrus Sugar Cubes

1 cup superfine sugar
zest from one Meyer Lemon (you can substitute a regular lemon too)
1 teaspoon lemon bitters (I used Bitter Truth here)
1 teaspoon water

Combine superfine sugar, Meyer lemon zest, lemon bitters and water in a small mixing bowl. Combine until the texture of wet sand is reached.
Pack sugar into a mini ice cube tray, tamping down each hole. Alternatively, you can spread mixture out in a 1/4 size sheet pan (you might want to double the recipe amount) pressing down hard. Let mixture sit out to dry overnight or up to two days if you’re in a climate with a lot of moisture in the air.
To remove sugar cubes, flip the ice cube tray over and knock hard on the back to release the sugar cubes. Store in an airtight container in a cool, dry place for up to one year.

Your 2016 St. Patrick’s Day Drinking and Eating Guide (from the Stir and Strain archives)

March 17, 2016 by elana Leave a Comment

Happy St. Patrick’s Day everyone! Let me help you pick out what you should be drinking and eating today. I am a 1/4 Irish after all…

IrishÂ Coffee Jello Shots

The Bitter Irishman

Anise Cream Coffee

The Irish Derby Cocktail

Irish Whiskey Truffles with Baileys Crystals

And a few Green Drinks…

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

Old Tom’s Mistake

Fresh Passion Fruit Sour

February 25, 2016 by elana 3 Comments

Fresh Passion Fruit Sour Cocktail // stirandstrain.com

Illustrations by Robin N. Watts

After what seems like years debating about the livelihood of this random tree that lives in front of our house, we finally wentÂ and had a professional diagnosis its current state. It’s confirmed: that treeÂ is indeed diseased and dead. You’d think it would beÂ easy to spot a dead tree, but it’s not. They look surprisingly lifelike well after they’ve ceased to be a living tree. So we had it removed along with the two lavender bushes you’ve seen star in a few drinks around here. They were also dead; we can all blame this California drought (and not my poor gardening skills).

So now we have the exciting decision to make regarding what to plant in the empty spaces. While I should be thinking cactus plants and other plants that require little water, what I really want are some fruit trees out front. And what I most want are some passion fruit trees.

Not only would I have fresh passion fruits five feet from my doorstep, but I would also have those amazing blooms that come with the trees. Have you guys ever seen one? They’re like a gaudy space alien in technicolor. I need these in my life.

Fresh Passion Fruit Sour Cocktail // stirandstrain.com If I had these trees and their fruit readily available, THIS cocktail would be the go-to cocktail around my house. HighlightingÂ the passion fruit but balancing it out with a little sweet Meyer lemon juice and, of course, an egg white. When I developed this recipe, I was using 10 Cane Rum for the base. And then it got discontinued and I’m lamenting the fact I used up my last bottle before I found this out. Another good option is CaÃ±a Brava by the 86 Co. Or, you know, use what you like.

If I’m going to plant some passion fruit trees, I guess I’d also need a Meyer lemon tree. And a lime tree. But I think I’m getting ahead of myself. Let’s hope I can keep this one alive first.

1-1/2 ounces rum, such as CaÃ±a Brava
3/4 ounce fresh passion fruit pulp
1/2 ounce simple syrup
1/2 ounce freshly squeezed Meyer lemon juice
1 egg white

In a shaker, add rum, passion fruit pulp, simple syrup, meyer lemon juice and egg white. Dry shake, hard, for 20 seconds to get a good froth. Add ice â…” up shaker. Shake an additional 20 second and double strain into a chilled cocktail coupe.

Tasting notes: bright, low acidity, silky mouthfeel, passion fruit forward.

Fans of our Wine Wine Wine posts will recognize Robin N. Watts as the man behind all of our wine picks. Besides a lover of wine, Robin also is a damn fine illustrator. Find more about his illustration works atÂ robinnwatts.tumblr.com.

Make It: Meyer Lemon Bitters

February 25, 2014 by elana 7 Comments

It’s Tuesday, so I bet you’re already thinking about the weekend by this point in the day. So how about a fun DIY project to start planning? That involves doing something with all that winter citrus you have hanging out in your fruit basket? Making bitters might seem like a daunting task, but a lot of it is just sitting around waiting for it to be done already. Kinda like Limoncello (or Tangelocello). And, this recipe yields enough that you can bottle up and give away some as gifts. Those people will think it took youÂ forever, but you don’t have to tell them how easy this is.

My recipe is based off of B.T. Parsons’ recipe found in his essential book on bitters, aptly titled “Bitters“. I made his version last year to the letter and enjoyed the results, however, I found that this year I wanted a version less sweet and delicate, and more bitter with richer citrus notes. So that’s what you’re getting here.

A couple of tips to help you along the way: First, use a vegetable peeler to zest the citrus. Using a light hand while peeling will help keep the pith on the fruit and not on the zest (YOU want to control your bitterness in the recipe, not the fruit). Second, invest in some cheesecloth. A small amount of cheesecloth will go a long way in keeping unwanted particles from entering your final product, and you’ll find plenty of other uses for it in the kitchen. And lastly, if any of these ingredients have you scratching your head, they’re all available online.

Adapted from the book “Bitters”
Yields approximately 18 ounces
zest from 4 meyer lemons
zest from 1/2 bitter orange (such as Seville)
zest from 1 lemon
2 tablespoons dried lemon zest (see note below)
1/2 tablespoon dried orange zest
4 green cardamom pods, lightly crushed
1 teaspoon dried ginger (do not use powder, see note on dried citrus)
1/4 teaspoon whole coriander
1/4 teaspoon whole white pepper
4 – 5 dried Dried Kaffir Lime Leaves
3/4 teaspoon gentian root
1/4 teaspoon whole fennel seeds
2 cups high proof vodka (I have access to 150 proof everclear in California, however, 100 proof vodka would also work)
1 cup water

To make dried citrus, zest 4-6 large lemons (2 oranges or peel a 1″ nub of ginger and slice). Chop peel and lay on a baking sheet in an oven set at 250Â°F for 1 hour. Peel should be completely dry but not brittle. Dried lemon zest is also available commercially.
In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the container in a cool, dark place for two weeks, swirling mixture once daily. (I find it helps to set a calendar reminder also at this point.)
After two weeks, strain out solids and set aside. Strain liquid through a cheesecloth to remove any particles left and transfer to an airtight container. Store in a cool, dark place. In a small sauce pan, combine solids with water and bring to a boil over medium high heat. Once boil is reached, turn heat to low and let simmer, covered, for 10 minutes. Remove from heat and let cool. Once cool, pour contents of the pan into a separate airtight container and let sit one week.
After a week, strain out solids through a cheesecloth-lined fine mesh strainer. Add to the original liquid that has been set aside. Let sit at room temperature for 3 days and skim off any residue that accumulates at the top. Strain again if there is any leftover sediment and bottle into dropper bottles for storage.

Meyer lemons have a more pronounced floral aroma, as opposed to just a regular lemon, which tends to be more astringent. To pierce the perfumy nature of the meyer lemons, the kaffir lime leaves give a nice punch and aroma, while the bitter orange, fennel and spices create earthy undertones for balance.

I add a few drops to a Gin & Tonic, and they can be used as a sub for recipes using regular lemon bitters. Experiment and see what cocktails work for you!

*This recipe originally appeared on the Serious Drinks site.

The Chocolate Rye

February 11, 2014 by elana 2 Comments

First off, this month marks YEAR THREE Â of the Stir & Strain website (I always forget). Woo-hoo! Let’s make a drink.

When coming up with ideas this month the one thing I was against was a chocolate cocktail a la the Chocotini. Why would you willingly drink that? I gag just thinking about it. It’s like poop…with alcohol.

So instead I decided that I should somehow infuse cacao nibs into a cocktail and work with that. What I ended up making was a drink that was a riff on a box of chocolates: the smell of chocolate, toasted almonds and spices all infused within some rye whiskey. (You can read more on that over at the Serious Drinks site.)

The infusion is quick so if you start it today you can actually make this for Valentine’s Day if you wanted. This would more than likely earn you some brownie points since it means you thought ahead of time.

So let’s start cocktailing!

Cacao Nib, Toasted Almond, and Spice Infused Rye

1/3 cup cacao nibs
1/2 teaspoon black pepper
5 allspice berries
1/4 cup sliced almonds, toasted
2 2â€ long cinnamon sticks
1/2 inch cube ginger, peeled and sliced
1-1/2 cups rye whiskey, such as Redemption Rye

In an airtight container, combine all ingredients and swirl to combine.Â Let sit for 2 days then fine strain into a clean airtight container (you may need to strain a second time). Let sit an additional day or two to mellow. Infusion is now ready to use and will last indefinitely (best flavor within one year though).

Now the cocktail:

1-3/4 ounce cacao nib infused rye
3/4 ounce Oloroso Sherry
1/2 freshly squeezed meyer lemon juice, from 1/2 lemon
bar spoon luxardo cherry syrup from jar of cherries

Fill a mixing glass 2/3 full with ice. Add infused rye, sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass. Garnish with cherry and serve.

The aroma from the infusion is intoxicating. Warm spices combined with a rich chocolate aroma followed by the nutty toasted almonds. And it gets better in the cocktail which is both bright and decadent. Let the drink sit for a minute after you’ve poured it, as that lets all the smells really open up as it looses it’s chill.

Make It: Passion Fruit Syrup // The Hurricane Cocktail

May 12, 2013 by elana 13 Comments

Did you know that passion fruit had a season? Neither did I until earlier this week. Big thanks to Nathan from the Chocolate of Meats blog for hipping me to this fact.

If you are a lover of Tiki drinks you know that passion fruit is a major component in many of those elusive Grog Log drinks. If you’re not familiar, now you know. Pretty much though you’re stuck with commercial flavored syrups that taste more like sad kool-aid than anything resembling a fruit derived substance. Until now. My passion fruit did not come locally unfortunately, they were flown in. I thought that was the only way I would get them until I found out a local catering company, Heirloom LA, were growing them in their backyard. Note to self, plant that ASAP.

So before we get to the drinks, lets get to making the syrup. If you don’t raise your hand to the question Who’s going to use this syrup up in a month? Then you can either add a 1/2 oz of vodka to the mix to prolong it up to 3 months, or make a large batch and freeze up containers to use when passion fruit is not in season.

Although a basic recipe, credit goes to Tiare from the Mountain of Crushed Ice blog for some of the tips to making this syrup.

Passion Fruit Syrup
1 cup sugar
1 cup water
Just under 1/2 cup of Passion Fruit seeds/juice (about 7 smallish fruit)
2 passion fruit

Combine first 3 ingredients in a sauce pan over medium-high heat and bring to a boil. As soon as the mixture reaches a boil, cut the heat and remove from the stove. Add the juice and seeds from the last two passion fruit to the mixture, stir to combine and cover. Let this sit for two hours, then strain and bottle.

Let’s ease into the Tiki now with the Hurricane cocktail. With just 3 simple ingredients this is where quality really counts. And perhaps your garnishes too.

I always associated the Hurricane with a red/pink color, in fact, I assumed that passion fruit were this color too (I seriously had no idea). So to my surprise, this Hurricane really is the color of a passion fruit, yellow-orange. Dealing with the fresh passion fruit also has taught me what I smell in a lot of Tiki drinks I’ve had out of the house. The point I’m trying to make is that if you want to be serious with drinks, or food even, get to know the fresh stuff, not just what comes in a can at a grocery store, you’ll very quickly start to favor the fresh ingredients. I’ll probably be heading back to the market to buy a couple pounds of passion fruit this week just so I can make enough syrup to freeze a sizable stash. God, I just hope they’re not out of season by Tuesday.

Hurricane Cocktail (adapted from the Grog Log)
4 oz dark rum (I chose Goslings Black Seal Rum)
2 oz freshly squeezed Meyer lemon juice
2 oz passion fruit syrup

large sprig of mint and pineapple cubes for garnish

In a shaker 2/3 filled with ice, add first 3 ingredients and shake well. Fill a hurricane glass or large tiki mug with about 20 ounces of crushed ice. Strain drink over the ice and add more crushed ice if desired. Garnish with mint (give it a good slap between your hands to release some of the oils from the herb) and 3 pineapple cubes on a cocktail spear.

Don’t forget that mint! The mint adds an aromatic nose that is a perfect compliment for this sweet-tart drink. The Goslings was chosen because it gives a nice deep spice layer, while the Meyer lemon balances out the passion fruit tartness. Overall this was not what I remember a Hurricane tasting like, and that’s probably a good thing. Enjoy!

Mixology Monday: Old Tom’s Mistake

March 18, 2013 by elana 10 Comments

I really shot myself in the foot this month for Mixology Monday. Kidding around thinking Midori would be a fantastic ingredient for this month’s theme: From Crass to Craft – hosted by Scott Diaz of Shake, Strain & Sip, I soon discovered I was having quite the time trying to actually make a ‘craft’ drink I could proudly show off.

In my mind there is a strong memory of Midori being one of the first liqueurs I ‘made cocktails’ with.Â SophomoreÂ year of high-school there was one memorable night where a friend’s parents had gone away and several of my girlfriends and I showed up and raided the liquor cabinet. I don’t recall how I knew of the recipe, but I do remember there being a drink of orange juice and Midori. Perhaps its pretty colors, perhaps there not being much on hand, I remember drinking those until I was quite possibly intoxicated. No, wait. I’m also remembering a bottle ofÂ Rumple Minze too. Regardless, I don’t think I’ve touched a bottle since then and there was a small part of me that wanted to try it again for the first time as an adult. And really, it’s quite a crass one with it’s ‘melon’ bubblegum smell and OH-SO-SWEETNESS hiding there under a lovely shade of emerald. But dang, OJ and Midori was not going to cut it for “Craft”.

Let’s talk about procrastination shall we? As I mentioned in my last post, I’ve become fascinated/kinda obsessed withÂ dehydratingÂ liquors and finding ways of using them. So before I even came up with an inkling of a recipe, I shoved a tray of Midori in the oven and let her go. I had much better success this time around than with the Baileys. After 24 hours the Midori formed these neon crystals that looked like crumbled rock candy. But alas, I still couldn’t think of a recipe to go with them.

Until now. Part of the fun of thinking up new cocktail recipes is just going through lists in your head of flavor combinations (well, it’s fun forÂ me). Sometimes when I have an ingredient I want to use, but not sure how to, I turn to flavors in cooking (or baking) I would use with it. This usually helps me through a roadblock. In this case I also had a black pepper syrup that I had been dying to try out in something and thought “melon and black pepper”- hey, they could work!

Altering the recipe for a Tom Collins, I was able to work in both the Midori and the black pepper syrup into something I really *gasp* liked.

2 oz Old Tom Gin
1 oz freshly squeezed Meyer Lemon juice
1/2 oz black pepper syrup (see recipe below)
1/4 oz Midori liqueur
1-1/2 to 2 oz tonic water

dehydrated Midori (see recipe below) lemon slice

In a Collins glass 2/3 filled with ice, build your drink by adding the gin, Meyer lemon juice, black pepper syrup and Midori. Stir gently and top with tonic water. Garnish with a lemon slice rolled in dehydrated Midori.

Admittedly I did find this refreshing. It leans on the side of sweet with a sharp tart tang while the black pepper syrup grounds it with a subtle earthy layer. The melon is mellowed out by the sweet acidity of the Meyer lemon juice while the tonic helps the ingredients move throughout the drink. I probably wouldn’t have two right after another, but just the one drink worked out in the end for me!

Done. I haven’t sweated over an assignment this bad since college. Thanks to Scott for hosting this month!

Black Pepper Syrup

(based loosely on this recipeÂ found at the bottom of that page)
1 cup water
1 cup sugar
1/4 cup black peppercorns, about half lightly cracked

Heat all the ingredients until boiling. Remove from heat and let steep 15-20 minutes. Strain peppercorns out and allow to cool. Once cool, fine strain and bottle. Keep refrigerated for up to a month*.

*Since I didn’t see myself using this daily, I also added a 1/4 oz of vodka to the mixture and refrigerated it. This will probably keep it safe in there for at least 3 months.

Dehydrated Midori Crystals

1/4 Â cup Midori

Set oven to 170Â°. In a silicone container (I only had on hand a silicone Madeleine pan), evenly spread out the Midori. A baking sheet underneath will help keep it steady going in and out of the oven. Place in oven. At the 17 hour mark, take Midori out and break up chunks in the container by squeezing the container around to expose any wet spots. Place back in oven and continue to heat until a full 24 hours has been reached. After 24 hours, take the sheet out of the oven and break up pieces again and allow to cool to room temperature. Remove crystals and either place in an airtight container in the fridge, or grind with a mortar and pestle if using immediately.

And here’s the roundup post!

Being Seasonal // Meyer Lemon Rosemary Sparkler

February 20, 2013 by elana 8 Comments

One of goals of this site was to integrate seasonally appropriate ingredients into cocktails. Sometimes I remember to do that… sometimes not so much. Right now, everyone is inundated with citrus, and has been for a couple months now. I just came back from visiting my in-laws who have Meyer lemons, Bears limes, key limes and tangerines at their house. Magically, anything planted there thrives beyond expectations and around January/February every year it seems I have BAGS of citrus laying about. Even at my own house this year my tangelo tree exploded with fruit. I wish my lime trees would do that though (they’re still recovering from those nasty wind we had in Los Angeles in December 2011).

So I thought I’d come up with a few seasonally appropriate posts that will hopefully help you use up what citrus fruits you have laying around. The first of which is a pretty simple Meyer Lemon simple syrup to which I’m adding rosemary (another plant that no matter how much I cut it back, my entire front yard is crawling with it). And then I’ll make a drink with it for you. Because I’m a nice host.

Let’s get to it.

meyer-lemon-rosemary-syrup-2

1 cup sugar
1 cup water
1 oz. freshly squeezed Meyer lemon juice
zest from 2 Meyer lemons
1 sprig of rosemary (about 6″ in length)

Combine sugar and water in a sauce pan over medium heat until sugar has dissolved. Take off from the heat, add juice, zest and rosemary. Cover and let sit for 20 minutes. Strain out solids and let sit in a container (I used a bowl) until cool. Bottle. This will keep for a few weeks in the fridge. Add 1 oz. of vodka and it will keep for months in the fridge.

This syrup is so fragrant and I attribute the combination of zest and juice. The rosemary is subtle butÂ noticeable. Together it’s a sweet and woodsy potion. Don’t want to use it in cocktails? Sweeten your tea with this and you’ll get a similar magic in your cup.

Now let’s make you a drink.

I’m keeping this simple so that the flavor of the syrup will shine through, but not so simple you can say I’m phoning it in. Ginger is a great pair for the flavors of the Meyer lemon, which is Â sweeter and a less acidic lemony lemon, and the earthiness of the rosemary.

1-1/2 oz. Broker’s Gin
3/4 oz. Meyer lemon rosemary syrup
4-6 oz. Ginger Beer
sprig of rosemary for garnish

Build the drink in a Highball glass by adding ice, gin, syrup and topping with the ginger beer. Add a clean piece of rosemary for garnish.

The result is light and refreshing, which I find I want more lately than my usual heavy whiskey. The cocktail is not too sweet, but the syrup does cut through the sharp bite of the ginger beer.

I have a couple more of these citrus posts ready to roll out this week, so please check back!