When you’re sick, and I was for the last four days, you don’t indulge in food and drinks that are “not healthy”. Not that I was required to go on some special diet. It’s more like my appetite and taste buds went on a vacation far away and everything tasted like cardboard. Like, on Saturday evening, I said I wanted pizza, Speedy ordered from Yellow Cab but when the pizza arrived, it tasted funny to me. Even tea tasted unnaturally bitter than usual while coffee just didn’t give me the kick that it normally does.
But my taste buds and appetite have had enough vacation. About time too as I was getting claustrophobic inside the bedroom. Yesterday, I was back in my kitchen and I cooked us a wonderful lunch of oxtail stew. And, later in the afternoon, Speedy mixed cocktails. Although it had been raining most part of the day, it was humid as a tropical rainforest and the strawberry lemonade was just so refreshing. Bad for someone who’s just out of the sickbed? Oh, come on, as my nurse friend Jet David says, alcohol fights infection. Isn’t that naughty and nice?
If you’re wondering if the strawberries need to be very, very fresh, well, Speedy used frozen strawberries from the same huge bag that we bought the other weekend and part of which became the very strawberry ice cream. So, there. Frozen strawberries are okay for this recipe so long as they are still firm and juicy because you want texture in this drink and that texture comes from the flesh of the muddled fruits.
- 3 ounces vodka
- 2 ounces soda water
- 2/3 lemon cut into wedges
- 4 whole strawberries (more, if your strawberries are rather small)
- Divide the ingredients between two glasses and muddle (click here for instruction on muddling).
- Add ice.
- Top with soda water.
- Serve cold.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.