A View From Will’s Bench & Fresh Strawberry Limoncello Martini

Congratulations, Julia and Van Sant Family

Congratulations, Julia and Van Sant Family

Every now and then it is a blessing to see the view from Will’s Bench though someone else’s lens and heart. Today’s photos are from a dear friend and one who William loved very much. Thank you, Liz, for stopping by Lake Elise on Memorial Day weekend and sharing these photos with all of us.

initial rock from Will's favorite spot in the Adirondaks

heart shaped initial rock from Will’s favorite spot in the Adirondaks

as she sat a fish came to visit---the perfect sign from him

as she sat a fish came to visit—the perfect sign from him

Will's Bench

And for Julia, his “little sister” this celebration drink is for you. Congratulations baby girl in a job well done at Washington & Lee. I know William would have been super proud of you and all your accomplishments. Cheers! “Oh, the places you will go” ~ Dr. Seuss

fresh berries from the garden

fresh berries from the garden

Frozen Strawberry Limoncello Martini

1½ oz Vodka (Grey Goose/Ketel One)

1½ oz Limoncello

1 tbsp fresh lemon juice

2 tsp agave or sweeten to taste

½ cup frozen strawberries

Buzz it all up in the blender*

Note: to freeze fresh strawberries, wash and stem them and lay out in a single layer on a foil lined tray. Freeze and then store in a zippered plastic bag.

*Vitamix has changed my life

Just Drinks & Joy

drinks for 2

drinks for 2

Lemon Basil Watermelon Cooler

¼ cup chopped, seeded watermelon

ice cubes

2 shots vodka (I like Grey Goose or Ketel 1), optional

4 tablespoons lemon-basil simple syrup (recipe follows)

Pellegrino or club soda

Fresh basil sprigs

Divide watermelon among two tall glasses; muddle the melon. Fill the glasses with ice. Add 1 shot of vodka to each glass, if desired. Add two tablespoons of lemon-basil simple syrup to each glass. Top off with Pellegrino or club soda; stir. Garnish with basil and sip.


Lemon-Basil Simple Syrup

1 cup water

1 cup sugar

12 fresh basil leaves

1 teaspoon grated lemon zest

¼ cup fresh lemon juice

basil infused syrup

basil infused syrup

Stir water and sugar in small saucepan over medium heat until sugar dissolves. Remove pan from heat. Add basil and lemon zest. Cover and cool. Stir in lemon juice; strain. Syrup keeps about 1 week in the fridge.