The contempt I maintain toward measuring has seeped into my cocktails. Even though it barely ever works (although my friend Tim can eye the hell out of a drink), I refuse to pull out a jigger to ensure proper proportions.
But that is because I think I found the secret ingredient, er, science behind enhancing an otherwise unsuccessful cocktail.
Bubbles. Now, to be fair, this is just a theory at the moment. But I do promise to keep making shitty drinks and then remembering to save them with ginger ale or champagne.
Peach and Blackberry Bubbler
Place stemless wine glasses in the freezer. Puree one peach and an overflowing handful of blackberries, reserving 2 (both were taken straight from the fridge). Add in four shots of silver rum. Blend. Fill the glasses with ice, add the mixture and then top with Cook’s champagne and garnish with chopped blackberries.