Cheers to 33! Backwoods Bourbon Punch


Today is my 33rd birthday and this is my 991st post on Mod Meals on Mendenhall. And last night I had a dream about a baby elephant. I’m not the significance of any of that, other than the natural evolution and randomness of life… which I find much confidence in.

Each year, November 30th is a reminder to reflect on how lucky I really am. I have a countless list of amazingly talented, dynamic and funny friends that are near and far, a great job that allows me to dream, collaborate and be creative for the good of my city, the best coworkers, an truly supportive and loving family, a hobby that keeps me rooted in my love of cooking and photography, my health, the sweetest dog on the planet and all the little things in the gaps between each happy moment of my years.

This weekend I celebrated early with a dozen girlfriends, manicures and pedicures and lots and lots of bubbles and red wine. It was way too much fun and the following morning’s group texts were just has humorous.

And, while I’m back at the grind at work today on my actual birthday, I’m day-dreaming of toasting to you all (and the baby elephant) with this delicious and celebratory Backwoods Bourbon punch. Cheers to 33! Best year til the next year.

Backwoods Bourbon Punch, Bon Appetit

  • 6 ounces bourbon (I used Knob Creek) 
  • 3 ounces fresh Florida grapefruit juice 
  • 2 ounces sweet vermouth
  • 1⅓ ounces grenadine
  • Lemon twists (for serving)
  • Maraschino cherries (for serving)

Combine bourbon, grapefruit juice, vermouth, and grenadine in a cocktail shaker filled with ice and shake vigorously until outside of shaker is frosty, about 20 seconds. Strain into ice-filled rocks glasses. Garnish each with a lemon twist and a cherry.


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