Waking Up From My Siesta
(Siesta Cocktail)

Siesta Cocktail
SisBooze2

Author (and sometimes New York Times Opinionator blogger) Bill Hayes convincingly opined recently in the New York Times: “Not writing can be good for one’s writing; indeed, it can make one a better writer.” I can tell you today that this is total bullshit but back in August when I first saw the words I was completely seduced by the idea. I had not written much of anything for several months, but I was still clinging to my “food blogger” identity in all other aspects and starting to feel a bit guilty about it. Then along came Mr. Hayes, author, assuring me that my literary procrastination was, in fact, making me a better writer.

Hayes likens the discipline of writing to that of fitness training and suggests both activities require vital periods of resting if one is expected to achieve “significant gains.” Your well-pumped bicep needs a day or two of rest between workouts to rebuild after a heavy circuit at the gym, so it stands to reason your well-worked writer’s brain needs a similar rest after strenuous periods of sentence composition.

Uh huh. Seems a bit silly now but back in August when I first read it I thought it made perfect sense. Score!

I’m sure I don’t have to convince any writer out there who has ever suffered a similar dissonance that rationalizations are like heroin to addicts. When it comes to the mental gymnastics required to sustain our sense of self-identity as writers who do not write we suddenly become Mary Lou Rettons when the right rationalization (excuse) comes along. Mr. Hayes was mine. Even though I could not think of any other activity where one gets better through abstention, he was making perfect sense!

I needed to take more time off.

Needless to say, it is now January of a new year and I haven’t yet won a Pulitzer and I can safely say this period of rest certainly hasn’t made writing any easier for me. To wit: this post. I fear sadly that if all one can muster writing about is not writing after taking several months off then what more proof do you need that sabbaticals can only make subsequent efforts significantly more awkward.

Perhaps I would have been less susceptible to Hayes’ bullshit had I paid more attention to his admission that he too was battling prolonged periods of non-writing. Had I paid attention to that small but significant detail I would have seen his theory as nothing more than the reconciliation of a growing cognitive dissonance of a writer becoming someone who doesn’t write?

Like me.

Siesta Cocktail w Title (1 of 1)

Siesta Cocktail

So as I waking up from my long blogging siesta and open my eyes to a new (metaphorical) morning and I elect to start this new dawn with a Siesta Cocktail. Not only is the siesta cocktail one kick-in-the-pants drink, it also provides one-third the daily requirement of vitamin C! (Food bloggers need their vitamins and minerals if they want to grow up to become Procopios, Ruhlmans and Leites.

I only recently become aware of the Siesta Cocktail despite the fact that this tequila-based drink was first created in 2006 by Katie Stipe using the Hemingway Daiquiri as her starting point. The tequila, Campari, and grapefruit combination was intriguing when I first read it. One sip and I knew it was destined to be classic. Bravo Katie! Only a real genius can unearth classics that had not yet been invented.

Siesta Cocktail

 

Siesta Cocktail

Yield: 1 Cocktail

Siesta Cocktail

Adapted from Katie Stipe's marvelous cocktail featured in The PDT Cocktail Book by Jim Meehan.

This is what you will need:

  • 2 oz. blanco tequila
  • 1/2 oz. Campari
  • 1/2 oz. fresh lime juice
  • 1/2 oz. fresh grapefruit juice
  • 1/2 oz. simple syrup
  • Grapefruit twist, for garnish

This is how you make it:

  1. Combine all the liquid ingredients in a cocktail shaker with ice. Shake until will chilled and strain into a chilled cocktail glass or coupe.
  2. Garnish with the grapefruit twist. Serve.

Notes

For a more refined looking cocktail strain through the shaker AND a fine sieve to remove all traces of pulp. (I was in too much of a hurry to fire up this blog thingie again to worry about such things.)

http://www.sisboomblog.com/2015/01/siesta-cocktail/

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

Previous Post:
Next Post:

  1. Welcome back! And Happy New Year! Looking forward to more posts in 2015 🙂

  2. Welcome back and a very Happy New Year to you. Love the Siesta Cocktail recipe, looks quite interesting.

  3. Welcome back and happy New Year! I think it’s very clever to include a recipe for a drink with which we can toast your return.

  4. Mary Hirsch says:

    I’ll drink to that, Teresa. And echo Mardi’s and Nana Ro’s (love that moniker). It seems that your trek to Montana was invigorating. Three cheers for Dad. Indeed, 2015 looks bright.

  5. Ben tornato! So indeed there will be no need for #WhereIsTrevor?… but it was kind of cool, just the same. Frankly, it is not so much that taking time off makes one a better writer, but more that a rest just can refresh a person. Plus I never did get these bloggers and food writers who feel compelled to crank out stuff 5 times a week. They rarely write anything that is worth remembering. There. I said it. Everyone needs a break. Even one’s hreaders. It is terrific to see you back, and in top form I must say. Bravo!

    • There you said it. But I could not agree more! Even once a week seems an awful lot though too? I am refreshed indeed. This is supposed to be fun after all, no my dearest Adri?

  6. I have been waiting not so patiently for your return. Good to see you back. Now, would you recommend this cocktail before or after one’s siesta?

  7. I’m suffering from the same affliction. It’s even hard to write this comment with some wit, but I will say it’s great to have you back. I received an email with your siesta cocktail made with blanco tequila, and thought, ohhh, what a welcome return. May 2015 be filled with your musings.

  8. Don’t kid yourself; you’re still a terrific writer! And your cocktail looks quite sippable! Good to see you back, Trevor.

  9. Welcome back, Kotter.

    I should warn you in advance that growing up to become a Procopio isn’t all it’s cracked up to be.

  10. Rick Breco says:

    All the way from the Vicolo’s of Roma “ben ritorno”!

  11. I agree with Bill Hayes. When writing becomes something you must do rather than something you can’t help but do, it’s time for a break. You’ve had that now and a holiday and it’s lovely to see you back. Your down to Earth style is delightful to read. You’re as good as those three.

    Now I’m going to sit down and have one of these cocktails.

  12. Trevor posts. At last,
    I can finally breathe out.
    Been holding my breath.

    Welcome back, my friend. I hope you are feeling the love – providing a gateway to drunkeness, er I mean “mindful oblivion” is guaranteed to win a lady’s heart. Or something like that…

    XO

  13. Jan Taussig says:

    Hi Trevor,
    So glad to see you back and to read your always enjoyable postings! Hope to see many more in 2015.
    Had dinner with your dad and my good pal Linda last night. Always enjoy their company over a good glass of wine.
    Happy New Year!
    Jan

  14. Well I’ve been is South America for three weeks and pleased to come home and find you in my inbox. You make not writing seem so literary! GREG

  15. Cheer, Trevor! Since I don’t drink Tequila, I’ll toast your return with a St. Germaine Cocktail (my current obsession!). We’ll certainly miss you this weekend but hope to see you soon.

    Happy Valentine’s Day (not your favorite holiday, I know!). xoxoxo

*