By Dane Feldman
Photo by Dane Feldman.
Last weekend, I took a brief vacation and stayed in a hotel. Most decent hotels will offer room service with cocktails, or at least will offer rooms with mini bars, but it’s usually not worth the money charged. I’m all for splurging on cocktails, but there’s no need to spend $12 for a drink delivered to your room.
Instead, I like to request a room with a refrigerator (or ask for an extra ice bucket, but either way it usually will come at no extra cost) and I bring a few bottles of my own choosing.
In this case, I prepared a few different options.
What you’ll need:
1 regular bottle champagne
1 750 ml bottle plain vodka
1 16 oz bottle orange juice
1 16 oz bottle lemonade
1 16 oz bottle Rose’s lime juice
Be sure to chill the champagne for at least 1-2 hours before opening. Then, either drink it as is or combine it with 1 ounce of orange juice for every 3 ounces of champagne to make mimosas.
As for the vodka, combine 2 ounces of vodka for every 1 ounce of lemonade. You can drink that as is, or add a dash of Rose’s lime. Or, you can forget the lemonade altogether and combine 2 ounces of vodka to 1 ounce of water and 2 dashes of Rose’s lime for a light gimlet. Be sure to use ice in either of these cocktails.