I’m going to let it be spring. Even if it’s still blustery and snowing outside; even if the clouds are persistent; even if I can’t see the buds on the trees yet or my sandals are still collecting dust.
I’m just going to sit here and drink my cocktail and let it be spring.
I’m going to let it be the weekend. Even if I have a to-do list a million miles long; even if I won’t be able to sleep in; even if I can’t laze around and watch new episodes of “Mad Men.”
I’m just going to sit here and drink my cocktail and let it be the weekend.
I’m going to let it be settled and content. Even when my heart says it hurts; even when my mind tells me to do more, think more, be more; even when I’ve said yes too many times or I feel like I haven’t had enough opportunities to say yes.
I’m just going to sit here and drink my cocktail and let it be settled and content.
I’m going to let it be. I’m going to have little pancakes; I’m going to read this story, soak up this book; I’m going to maybe tackle this project; I’m going to watch this with my husband; I’m going to dress it up; I’m going to snuggle with this guy; I’m going to listen to this playlist over and over and over; I’m going to eat Chinese food and maybe take a trip to this place, too.
And I’m going to sit here and drink my cocktail and let it be. I think you should, too.
Cherry Sake Cocktails
Adapted from Food Network Magazine
Yields: 2 drinks
2 small handfuls frozen dark sweet cherries, thawed (about 2/3 cup)
4 shots sake (about 3/4 cup)
A couple drops of red food coloring (optional)
Divide cherries among two tall glasses. Gently muddle cherries with the back of a wooden spoon in the bottom of each glass. Top with plenty of ice. Add 2 shots of sake to each glass. Fill to the top with ginger ale. Add a drop or two of red food coloring for extra color, if desired. Sip and let it be.
P.S. For a non-alcoholic version, simply leave out the sake. Done and done and delicious.