During my Christmas vacation in Nebraska, my mom and I did some serious grocery shopping. Part of the joy of Midwestern grocery stores is their vastness — I'm pretty sure the liquor section at our supermarket of choice is larger than the entire grocery store near my apartment. So much to discover!
Every Christmas, we pick up a bottle of something new. This year, we stumbled upon Grind, a blend of espresso and rum in an absolutely beautiful package with excellent recipe suggestions on the back. It's sweet and delicious and perfect for late-night holiday cocktails. I won't be able to take that bottle through airport security, and I'm not sure I'll be able to find it at the tiny liquor store near my apartment. But rum, espresso and a little bit of sugar sound like the perfect way to ring in the New Year.
Now, for that pink sugar rim: Over Christmas, I learned it's possible to make your own sugar cubes. Better yet, it's possible to make your own Angostura bitters sugar cubes, perfect for champagne cocktails (thanks, Carey Nershi!) The sugar is delicious, just flavorful enough, and most importantly, a gorgeous shade of pink. It inspired the splash of half and half and club soda in cocktail with serious egg cream vibes.