Snakebeer (Christmas)

It wasn't even 5 AM this morning when the Alchemist was already telling us about his best Christmas memories, waking up on the morning of the 25th and unwrapping presents with his feathered serpent. You might think the Alchemist is weird (and you'd be right), and that's probably why the Alchemist can't be killed by traditional weapons. BUT, in some cultures, the Christmas serpent is synonymous with Christmas. We just haven't found which cultures yet. Nevertheless, this recipe will give you a much more tropical than Christmassy kick, but when it's freezing outside, nothing beats a little thought for our friends in the south to make us regret our life choices. That being said, the feathered serpent is the mythical animal of our Pickle Juniper Liqueur (aka Pickle Djinn) and it's with this one that we've concocted your cøcktail of the week.

You will therefore need:

-1 slice of your favorite pickles

-2 teaspoons of "Tajin" seasoning or margarita seasoning

-1 and a half cups of ice

-2 oz of our Pickle Juniper Liqueur (aka Pickle-Djinn)

-1 oz of pickle juice

-1 oz of triple sec

-1 oz of fresh lime juice

-1/2 oz of maple syrup

You're going to start by rimming the edge of your glasses with a nice juicy pickle (we're making eye contact here, but we won't go further than that in the narrative). You're going to put the spices in a small plate and turn your glasses in them to give them a nice little spice rim. Then you're going to place your juicy rimming pickle in the glass (knowing glance) and fill the glass with ice. Also put ice in a shaker and add the Pickle-Djinn, pickle juice, triple sec, lime juice, and maple syrup. Then you close the lid and shake it until your fingers get as cold as when you're clearing your car between -30oC and the never-ending snow. You finish by straining your cøcktail into the glass with the previously prepared pickle and ice.