It’s Friday and you know what that means. It means we get to kick back, put our feet up, and pat ourselves on the back for doing such a fine job all week. What better way to celebrate your goodness (and take a well-deserved load off) than to sip a lovely cocktail in your sunny backyard. I’ve got the drink for you (the yard is up to you). It’s a delicious Lemon Lavender Martini.

What inspired me was the beautiful lavender bushes in our yard. I looked longingly at them one evening, knowing that soon I would have to cut them back, and commented on how they looked pretty enough to eat (or drink!) So we cut off a bunch of stems and made a lavender infused simple syrup. With our simple syrup we mixed in vodka, a splash of fresh lemon juice, and gave it a shake with ice. Adjust the syrup citrus ratio according to taste.

Now there’s some lemon lavender love for you.

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It’s time for a tiki party!

Every now and then we love going to Trader Vic’s in Palo Alto. If you are unfortunate enough to have never frequented this legendary establishment, then put it on your list. Trader Vics’ are swanky Polynesian restaurant/bars that make you feel like you went back in time and found yourself on a tropical island. From San Francisco to Dubai, Trader Vics’ are complete with all sorts of tribal gear, tiki heads, jungle flora and a plethora of other carefully coordinated tropical decór. Bartenders sporting Hawaiian shirts mix up fruity rum and other potent cocktails that at once curl your hair and knock off your flip-flops.

Our favorite concoction is the “Suffering Bastard.” And let me tell you, more than two of these and you will be a suffering bastard, so make sure you load up on the pupu platters. This beverage makes a Mai Tai seem like amateur stuff.

Suffering Bastard

2 ounces dark rum
1 ounce silver rum
3 ounces Trader Vic’s Mai Tai Mix
1/2 ounce lime juice
Cucumber slice for garnish
1 sprig of mint for garnish

Put ice in a shaker and add the rums, Mai Tai Mix, lime juice, then shake. Without straining pour liquid into chilled double old-fashioned glasses. Slice the ends off of a cucumber, preferably English, then cut lengthwise into quarters. Scrape the seeds out and score the pulp side in a criss-cross pattern. Garnish each glass with a quarter slice of cucumber (half if it’s a small cuke) and a sprig of mint.

Stay tuned for another of my Trader Vic’s favorites: Bongo Bongo soup.

Drink slowly…

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