Recently I was home alone, imagine that, but was feeling festive for some reason. It so happened that I had a (used to be) pint bottle of something called Ginseng Ron, ron being Spanish for rum. This bottle had been given to me by a friend who had recently returned from a trip to the
This being the only liquor in the house, however, I had an inspiration: I had a jar of liquid from a can of pears in the refrigerator; I could use the Ginseng Ron and make a cocktail! It would be something like rum punch, I thought. Well, I made the cocktail. I actually poured the rum with a flourish, if you can picture it. Unfortunately, the drink tasted foul, sort of like kerosene syrup. I of course drank it anyway. I have to admit, though, that the glee I had from efficiently using up the damn pear can juice far outweighed the nasty taste of the cocktail. Plus, as we poor folk say, any cocktail is better than no cocktail at all. Plus, my cat was pretty happy that I used up the Ginseng Ron. All in all, it was a festive occasion.