May I vent?
Portland is wonderful. I love it in so many ways. I plan to spend a lot of time here, maybe even the rest of my life. But Oh Lord! The plaid! Somebody make the plaid stop. I’m begging.
OK, I’m done. Yep. Done. You won’t hear another peep from me about the Prevalence of Plaid in Portland.
So. I guess you can say I’ve been feeling the need to glam it up a bit. Put on the ritz, ya know? Celebrate a little. Dress up a bottle of cheap prosecco and make her taste expensive. Dress myself up in a little pink (maybe). And it’s ok if I go a little overboard.
This little number is not a lot of work, but she’ll take a few days of foresight to execute. And no, she will not be held back by irrelevant prefixes.
(makes one drink)
1 oz. rhubarb-infused tequila*
.5 oz. fresh lemon juice
.5 oz. fresh lime juice
.75 oz. simple syrup
Brut champagne or prosecco
Fresh rhubarb for garnish
Shake all ingredients except champagne in shaker with plenty of ice. Strain into a champagne flute; top with champagne. Garnish with a thinly sliced piece of rhubarb.
*To make rhubarb tequila, coarsely chop fresh rhubarb and add it to a container with desired amount of silver tequila. You’ll need roughly 1 large stalk of rhubarb for every 1.5 cups of tequila. Let sit at room temperature for 2-3 days, strain and serve (or in this case, make a Ms. Piggy).
BRB, I’ve gotta change out of this plaid.