And I Can Cook, Too

Wednesday, March 22, 2006

March 11, 2006

The day following the wedding was the bridal parties’ final day in Hawaii. We’d planned for the perfect farewell: a beautiful sunset catamaran cruise off Waikiki Beach, followed by a walk up to the Makapu’u Lighthouse to enjoy a picnic in the moonlight. After a lovely day of lounging by the pool, we were off to the beach. Upon boarding we were given the announcement of free drinks for the duration of the cruise. Kim issued the requisite challenge to drink the cost of admission. Once we were past the safety of the reef, however, it was clear that no one stood a chance. Choppy seas required that everyone, bartender included, needed to keep one hand on the boat at all times. Needless to say, drink service was slowed significantly. About 45 minutes into the sail, the first of the big waves hit, drenching everyone sitting in the front of the boat, and seriously dampening those in the second row. As those in the back pointed and laughed, the second wave hit, thoroughly dousing not only the middle of the boat, but giving those in the back something to worry about. After a few more minutes and a few more waves, Vicki took a sip of her drink, and declared it salted down. Soon others in the boat were making the same discovery. As quickly as she could, the bartender made her way around the boat with fresh drinks and dry towels. Almost as quickly, the next set of waves came in. Try as they might, passengers could not keep the salt water from infiltrating their drinks. The nasty cycle of re-fill and re-drench repeated itself until we were back inside the reef and close to shore. Once off the boat, I used the combined misery of being drenched to the skin and the cold that was smited upon me by Pele as an out for the Makapu’u Lighthouse walk. I needed dry clothes, I needed a Kleenex, and I needed a drink. Too bad it wasn’t yet April, clothes and Kleenex would have to do.

Salty Dog
5 oz grapefruit juice

1 1/2 oz gin

1/4 tsp salt

Mix all ingredients together and pour into a highball class over ice. Serve.


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