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  • Writer's pictureTracey Broussard

Drink Of The Day Recipe Round Up

Fatigue is a word I'm hearing a lot of lately.

We have been quarantining and living with the threat of Covid for six months now.

Many aspects of our lives have been drastically altered and there is no end in sight.

While my family and I always strive to be grateful and count our blessings, I can't deny that staying upbeat is sometimes a struggle.

My hopes of taking Remy and Rory to visit family and friends in New Orleans this weekend were dashed due to a possible exposure to the virus.

Haven, my great niece, is expecting. I was really hoping to be able to spend time with her before the baby arrives.

A low key lady, Haven had never liked to be the center of attention. While most everyone I know loves their own birthday parties, Haven has eschewed them since childhood.

The thing she was most looking forward to during the pregnancy was a reveal party. This was cancelled due to the virus.

With no end in sight, the shower is a no go as well.

There can be no doubt that the health of both Haven and her baby are the most important things.

Things like reveal parties and showers pale in comparison to wellness.

But still.

Disappointments are disappointments.

Having to forgo the celebrations that normally accompany something as exciting as the birth of your first child, is sad.

I am sad that I was unable to visit Haven, and just be next to her during this unique time.

Of course, I plan to make it up to her when I am able.

But those thoughts do not help the present moment.

Yes, I am incredibly grateful for the health of myself and my loved ones. But I am tired.

I want the virus to be cured and my life to return to normal.

In the meantime, cooking and taking care of Remy and Rory are keeping me sane.

Max, my middle son, is ensconced at a monastery in Mendocino County, California.

He is in a tranquil, gorgeous, spiritual environment.

Set on hundreds of forest acreage, he sleeps in a wooden structure beside a meandering stream.

Though everyone at the monastery spends hours on various work tasks during the day, there are also hours set aside for meditation and reflection.

It is an idyllic place, and I am happy to know that Max is able to both weather the pandemic and continue his spiritual journey at the same time.

Kim, my cousin in New Orleans, spends her free time creating all manner of art projects.

The family looks forward to receiving them at our Christmas gift exchanges, and immersing herself in their creation keeps Kim happy.

One of the surprising things to come from the pandemic for me, is the institution of my drink of the day.

It began when my sweet neighbors, Sue and Steve, instituted an outdoor happy hour every evening.

I posted the drinks Sam and I enjoyed to Facebook and Instagram, and people really liked it.

They liked it so much, in fact, that they would ask me what happened to the drinks if I hadn't posted in a few days.

I began to look forward to creating them, and having fun with the photography.

Though I spent years writing the Bartender's Best column for the Sun-Sentinel, that was more about interviewing popular mixologists than creating cocktails myself.

Having made and posted pictures of the drink of the day for months now has made me realize a few things.

One is that people seem to especially love cocktails that are fruity, refreshing and frozen.

Two is that something as simple as enjoying a glass of something cold at the beginning of the evening is a comforting ritual.

It's a signal to stop, take a deep breath and relax.

And by no means does the drink of the day have to contain alcohol.

Remy, too, not only enjoys finding out what the drink of the day will be, but she also loves to create her own non-alcoholic version.

This morning Laura's family came over for Sunday brunch.

My friend, Susan, suggested I play around with both frozen and fresh fruit in a cocktail. She thought it would be interesting to see how the different fruits arranged themselves in the glass.

So while waiting for Laura and family to arrive, I amused myself with a "fruit cocktail."

Once they were here, both Remy and Rory were thrilled to have their own version utilizing sparklimg water instead of Champagne.

Sparkling water comes into play frequently with the girls, as it's not easy to get them to drink the amount of water each day that they should.

The flavored ones have become a staple in my house, not so much because we love them alone, but because we use them as a base.

A choose your own gin and tonic set up for the adults, turns into a fun flavor add-in for the kids.

Begin with traditional drink accompaniments such as mint or basil, then add an array of other options.

Peppercorns, strawberries, blackberries, blueberries, thyme. Lemons, limes, oranges.

All of these can brighten up your gin and tonic, vodka soda, flute of Champagne. You name it.

Buy a few stainless straws for the kids, or for your adult ice-cream drinks.

Paper umbrellas and colorful animals to hang on the side of your glass are fun, too.

The point is to do a little something special every day.

Create a ritual that is easy, inexpensive and fun.

Engage your friends and family if you can.

My dear friend, Meral, once said to me that we need three things to make us happy:

1. Someone to love. 2. Something to do. 3. Something to look forward to.

In these uncertain times, it can be tough to find things to look forward to.

Creating a little ritual can be just the thing.

Whether it be meditation, an art project, or a drink of the day, what's important is that it be a bright spot in your day.

I would love for you guys to share any rituals or thoughts you have with me in the comment section below.

Here is a round up of some of my recent drinks of the day, along with recipes.


Cherry Almond Tequila Alexander

1 ounce cherry almond

1/2 ounce creme de cacao

1 large scoop vanilla ice cream Whipped cream, if desired

Place all ingredients in a blender. Blend on high until smooth.

Pour into a chilled martini glass. Garnish with whipped cream and cocoa powder, if desired.

Serves one

Sparkling Peach

6 slices frozen peaches

1 ounce Peach Schnapps

4 ounces Champagne or sparkling wine

Add peach slices and Schnapps into a chilled glass.

Top with Champagne or sparkling wine.

Serves one

Gin and Roses

4 ounces raspberry pink lemonade

1 ounce gin

1/8 teaspoon rosewater

Edible rosebuds, if desired

Pour lemonade and gin into an ice filled shaker. Shake vigorously.

Strain into a chilled coupe glass.

Garnish with culinary grade rosebuds.

Serves one

*For testing purposes we used Simply Raspberry Lemonade.

Plum Wine

1 Bottle of White Wine

6 plums or pluots, sliced and frozen

Place frozen fruit into a pitcher. Add chilled wine.

Serves 4

*Pictured are pluots, which are a hybrid of plums and apricots. Try them if they are in season. You won't be sorry.

*Use your favorite wine here. Really, anything goes. I made this a few nights ago with sparkling wine.

*Pre-frozen fruit is fantastic, too. We love sliced peaches.

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