I've been on a Bloody Mary kick more recently, so I thought I'd talk to ya'll about it a bit. This particular kick seems to happen every winter-to-spring transition time, where I just can't fucking stand the sight of my down jackets anymore and it won't stop snowing. I think it's some kind of weird byproduct of my genetic desire to hibernate while in reality, I still have to leave the house. Regardless, I've done a little digging on the nutritional makeup of a Bloody Mary for ya'll, and good news: this one's got a lot of healthy qualities to it, so best get drinking.
Traditional Margs have the following ingredients: Tequila, a shitload of lime juice, possibly a half ounce of orange liqueur, and potentially sugar to cut the bitterness. They're versatile and can take a lot of forms: on the rocks, blended, or shaken/more martini-style. They're lime-y, but not a particularly sweet drink.
"um, you take vodka, put some fresh cilantro in it, leave it for a few days, strain the cilantro out, and then drink it" she said, giving me the "you poor stupid human" eye.
I'm here to remind you that avoiding liquid sugar (unnecessary calories plus hard for a dead pancreas to manage) without sacrificing taste or quality of beverages is entirely possible. Here are 8 tips to stay sugar free/low sugar while you're out and about.
All I really have to show for my first 20 years in the south is an obsession with sweet tea and liberal use of "ya'll." Unfortunately, my obsession with sweet tea tragically went down the shitter with my pancreas.
The recent proliferation of distilleries is excellent news for me. Cocktail snobs, unite! Here is my review of the first four distilleries in or around the Denver area, with a couple of special shout-outs for some that showed up in extraordinary ways.
I get it, we're all busy and some people like beer. We do live in Colorado, the micro-brewery capitol of the universe, and I don't expect everyone to maintain the exhausting level of alcoholic snobbery I do. My point is that you don't have to, nor do you even really have to be a fancy bartender or spend any amount of time throwing something together.
I spent six days enjoying sugar-free mojitoes on a lounge chair next to the ocean/pool in Mexico. It really doesn't get better than that, you know? But, preparing for the trip reminded me that enjoying (in a relaxing way, not in a oh-shit-my-BG-is-suddenly-400-whoopsies kind of way) the international food and drink situation as a diabetic requires a little bit of forethought and planning.
I used some of my long weekend to experiment with some, quote, "low carb" martini recipes I discovered.
In this post, I'm going to focus on how to make a flavored iced latte yourself, the correct way - then you can save your $6 and the half a vial of insulin you'd have used for a crappy, poorly made drink at Starbucks to pay for more insulin so you can eat cake (or something) instead. You're welcome.