Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

Gin and Tonic

When the ice cream gets to be a little much; the caramel burns, the custard curdles, or you realize you’re out of sugar, it’s helpful to relax with a gin and tonic.

Whether you’re young, old, morg or pie-lover, this can be just the thing to put the right perspective on the pile of dishes in the sink.

Gin and Tonic – enough for one glass

1 1/2 ounces Gin – Try Bombay Sapphire or Hendricks
Tonic water
2 ice cubes
wedge of lemon (optional)

Measure Gin into a glass. Add ice cubes and set aside.

Open tonic, add to gin and ice mixture. Leave room at the top of the glass.

With a sharp knife, make a small cut in the middle of the wedge of lemon, if using, and perch on the edge of the glass.

Best served immediately before drinking.

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About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

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This entry was posted on January 25, 2012 by in Drinks and tagged , , , , .

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