The Boss Lady Cocktail is for professional drinkers only. For those of us who know how to fully take advantage of bottomless mimosas at brunch. Don’t tell me there is a limit to “bottomless” – there is no limit. Speaking of mimosas, the Boss Lady cocktail would be a serious upgrade to your brunch drinking.
A combination of cognac, ginger liqueur, grapefruit, lemon, honey syrup, a couple dashes of bitters, all topped with dry sparkling wine – I recommend a Cava.
These are infinitely crushable – dangerously easy drinking. Just what you need to get through tax season and get you into the Spring is coming mindset. I’d recommend serving this alongside my Savoury Smoked Salmon Dutch Baby or Lemon Blueberry Cottage Cheese Pancake with Earl Grey Syrup.
Of course, you could also sample this at happy hour after work.
I’ve recently taken the leap in transitioning from a sole proprietorship to a corporation for this little food and cocktail empire. It’s been a stressful and challenging process thus far.
I can pretty much guarantee that no one becomes an entrepreneur so they can navigate the minutiae of buying your own company from yourself and getting a lawyer to create terms and conditions for you.
I have to say, I really wish there was a guidebook for entrepreneurs – how to start your own business and not get sent to jail, directly to jail by CRA. It’s a lot of baptism by fire and quickly realizing that no matter how many “experts” you talk to, everyone will have a different opinion.
I’m anxious to get these administrative hurdles out of the way so I can focus on doing what I do best (and most enjoy doing) creating content and sharing that with you.
I’ve had some larger projects in the hopper for some time now and I’m excited to share those with you ASAP. So, keep your fingers crossed that I’ll be able to sort through all of this sooner than later and get on with the good work. In the meantime, shake yourself up a Boss Lady Cocktail.
Boss Lady Cocktail
- 1 oz cognac
- ½ oz ginger liqueur, like Domaine de Canton
- ¾ oz grapefruit juice
- ¾ oz lemon juice
- ½ oz honey syrup
- 2 dashes Peychaud's bitters
- 2 oz dry sparkling wine, like Cava
- Garnish: grapefruit twist
- ½ cup honey
- ½ cup boiling water
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Add all ingredients except sparkling wine and garnish to a cocktail shaker. Shake over ice. Strain into a champagne flute.
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Top with sparkling wine. Garnish with grapefruit twist.
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Combine honey and boiling water in a heatproof glass jar. Stir until honey is dissolved. Cool to room temperature before using. Honey syrup will keep refrigerated in an airtight container for 2 weeks.
