World Poetry Day – Bottoms Up! Pens Writing!

Happy World Poetry Day!

Break out your moleskines and shakers for World Poetry Day! So for everyone who failed to pay attention during American Lit in college and vaguely remembers some popular poets by name only or drank your way into understanding the myriad of meanings found in those tricky fourteen line sonnets, this post is for you. Ernest Hemingway, Sylvia Plath, T.S. Eliot, Langston Hughes please step aside. Those poets may have taken the limelight in lit class, but for today, let’s lighten up the roster with a contemporary woman who has a thing or two to say about mezcal and love.

Without further ado, here is the poem, Bar Napkin Sonnet #11 that inspired the selection for this afternoon’s cocktail I hope to be savoring with a pen in hand as I write!

Bar Napkin Sonnet #11
Moira Egan

Things happen when you drink too much mescal.
One night, with not enough food in my belly,
he kept on buying.   I’m a girl who’ll fall
damn near in love with gratitude and, well, he
was hot and generous and so the least
that I could do was let him kiss me, hard
and soft and any way you want it, beast
and beauty, lime and salt—sweet Bacchus’ pards—
and when his friend showed up I felt so warm
and generous I let him kiss me too.
His buddy asked me if it was the worm
inside that makes me do the things I do.
I wasn’t sure which worm he meant, the one
I ate?   The one that eats at me alone?

If you are going to imbibe an afternoon’s worth of mezcal as the poet suggests, what better way than this hibiscus agua fresca cocktail from this local Austin gem, La Condesa called the Ahumado Seco. Just be careful not to kiss any strangers after your first glass or you too may be writing your very own bar napkin sonnet!

La Condesa’s Ahumado Seco

La Condesa Cocktail

 

Ingredients:

Hibiscus Agua Fresca:
1 cup dried hibiscus flowers
2 ounces of peeled and chopped fresh ginger, by weight
4 cups water
4 ounces simple syrup
4 ounces fresh juice from about 4 lemons

Make it Alcoholic:
1 1/2 ounces mezcal, such as Del Maguey San Juan del Rio
3/4 ounce Domaine de Canton ginger liqueur
2 1/2 ounces hibiscus agua fresca
Orange peel and julienned ginger for garnish

Directions:

To make the Hibiscus Agua Fresca, combine the hibiscus, ginger, and water in a medium saucepan. Simmer on medium heat until reduced to 1 1/2 cups, about 20 minutes. Allow to cool, then strain. Add simple syrup and lemon juice. To make it alcoholic, combine the mezcal, ginger liqueur, and Hibiscus Agua Fresca in an ice filled cocktail shaker. Shake for 15 seconds and strain into an ice filled rocks glass. Garnish with orange peel and ginger.

I hope you are inspired to try your hand maybe even for the first time at writing a poem or two! Remember nothing has to be academically spectacular, all you really need is a pen, napkin and strong drink and maybe not even the strong drink.

If you are in the Austin area and would love to watch live slam poetry, Spifest 28 is tonight at 11PM at Spiderhouse. I will be there cheering on an all women slam! Happy Celebrating World Poetry Day!

Recipe and Image Source: | serious eats | Poem Source: | Poetry Foundation |

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