As if we need a once-every-four-year excuse to enjoy a cocktail.
But it’s a fun excuse nonetheless — worth celebrating.
Yesterday I dug up what I made on February 29, 2012: white bean gratin.
Delicious, yes. But a little too tame for leap day.
Glad my priorities are clearer four years later.
I started looking into leap year desserts — that was the plan — and stumbled across a leap day cocktail recipe on the Kitchn. An actual Leap Year cocktail? I was sold.
The classic version was reportedly created by a bartender at the Savoy Hotel during Prohibition. That bit of history made me nostalgic for Boardwalk Empire and my strange crush on Steve Buscemi. Guilty as charged.
If you’re short on time, don’t have a blender, or the idea of making a slush in February sounds ridiculous, try the chilled cocktail version instead. It blends sweet vermouth, gin and Grand Marnier with a squeeze of citrus. The finished drink is tart with a hint of sweetness — bright, balanced, and surprisingly refreshing. I’m warming up to gin more and more, and my fondness for Grand Marnier helps, too.
To turn it into a slush, I added lemon-flavored seltzer so the blender contents weren’t just booze and ice. I almost used blood orange juice — I’ve been on a blood orange kick lately — but decided to keep it simple and garnish with a wedge instead. Still: try the blood orange if you have it. These slushies are playful, easy to make, and perfect for a weekend (or weekday) treat.
And of course, they’re a great reason to celebrate on Monday. Best excuse ever.
Leap Year Cocktail Slushies
Yield:
2
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Ingredients
- 6 ounces lemon-flavored seltzer
- 1/2 cup gin London dry is suggested
- 1/4 cup Grand Marnier
- 1/8 cup sweet vermouth
- the juice of 1 lemon
- 2 cups ice
- orange wedges for garnish
Instructions
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Add all ingredients to a high-powered blender that can crush ice and blend until smooth. Taste and, if you prefer a sweeter slush, add simple syrup or honey to taste. Spoon into glasses, garnish with an orange wedge, and serve with a straw.
Notes
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I appreciate you so much!
But honestly, we never really need an excuse to pour a drink.