My first trimester went a little differently than how I’d anticipated. I thought I’d have food cravings for things like pickles or ice cream. Instead, I craved crackers, mashed potatoes and chicken noodle soup. Bland, bland, bland. I definitely had food aversions, though…such as meat and fish (shudder) and anything spicy or made with any sort of exotic spices….anything with flavor, really!
One thing I really had the biggest aversion to was alcohol. Which is not necessarily a bad thing, right? Except this aversion was of the type that I couldn’t be in the same room as an open beer or a rum and coke. My super sonic smell could detect the slightest traces of the stuff and send off the alarm bells in my stomach.
Sometime around week 15 or so, things changed. I was able to eat normal food again. Meat returned to my diet. The crackers went stale. I actually cooked dinner! Things were looking up.
That’s around the time when I actually started wishing I could have a drink. It wasn’t the alcohol that I wanted, what I was missing was a nice, cold, refreshing drink to enjoy on my nice sunny deck on a Friday afternoon.
That’s when I decided that I was going to have my own version of Happy Hour, darn it! Turning food into a human is hard work! Don’t I deserve a nice, cold, fizzy, refreshing, non-alcoholic-but-equally-enjoyable-drink?
So, in celebration of my love for Happy Hour, this summer I will be creating or testing a number of cocktail recipes that can be enjoyed without alcohol. However for those of you who want the alcohol, I will include options (using Ben as my taste-tester, the lucky guy!).
This drink is a riff on a mojito, but trust me, you won’t even notice that there is no rum in it! It has a tart/sweet combination from a homemade rhubarb simple syrup, which is combined with a squeeze of lime, fresh mint, and fizzy soda water. The overall effect is perfect!