Jet Pilot

Living in the Bay Area, you eventually forget that most of the country is living in the middle of one season or another, each rather distinct.  In Boston where I spent well over a decade, that meant long, dreary winters of icy cold, nasty wind, and grey skies, punctuated by the occasional snowstorm to make everything postcard pretty.   Of course, that would last about a day and then the fluffy white snow turned into sooty piles of slush.  Surving this meant investing in a good supply of long-johns, parkas and L.L. Bean duck boots - as well as making sure you were within spitting distance of a pub serving comfort foot and good stouts.  Spring brought relatively warmer, but still uncomfortably cold weather – none of which mattered as it was raining all the time.  The one upside was that the Red Sox would be playing again.  Finally, summer would arrive and with it heat, heat and more heat, with a good dose of sticky humidity for good measure.  You combated this with flip flops, shorts, fried clams, and weekends on Cape Cod.  Finally, fall came and that meant crisp days, trees full of color, apple picking and the Head of the Charles regatta.  It also brought streets filled with clueless, spoiled, college freshmen crowding the subway and that neighborhood pub of yours.

Here in San Francisco, we seem to have less annoying college freshmen, but they are made up by the equally annoying hipster.  Also, we mainly just get room temperature weather, with the outdoor thermostat set between 55 and 75, for pretty much the entire year.  We get a few months of rain in the winter, a few months of chilly fog in the summer and the rest is some modest variation of 65, partly cloudy/foggy.  However, the last few days we have had honest to God summer weather.  Clear, sunny days.  Temps hitting 90.  Shorts and flip flop weather, where you even need some suntan lotion when you go outside.  Its fantastic.  Which means only one thing: I’m thirsty for a cold, fruity, tropical-esque drink.

Jet Pilot

1/2 oz fresh lime juice
1/2 oz fresh grapefruit juice
1/2 oz cinnamon syrup
1/2 oz falernum
1 oz dark Jamaican rum
3/4 oz gold Puerto Rican rum
3/4 oz Lemon Hart 151
1 dash Angostura bitters
6 drops Herbsaint, Pernod or absinthe
4 oz crushed ice

Combine all in blender, ice last.  Flash blend for 5 seconds.  Pour into mug.

Courtesy of Jeff “Beachbum” Berry, Sippin’ Safari, via Kaiser Penguin.

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