(DISCLAIMER: Enjoy responsibly. 21 means 21. Don't drink and drive.)
There are a lot of different directions we could go with this post. If we wanted to, we could put up our "Mission Accomplished" banner right now and celebrate USF's first trip to the NCAA Tournament since 1992. We could suggest you go find a nice 20-year-old bottle of wine, or maybe some expensive champagne, and toast the fact that the Bulls even got this far. But that makes us sound like we're just happy to be here.
We are not happy to be here. We want to win.
And also, we want to drink. But I don't know anything about northern California. Fortunately one of our readers is uniquely qualified to write today's post. So let's turn it over to San Francisco resident, cocktail enthusiast, and USF alum Jenna Broughton. Jenna co-writes a blog named Instant Grativacation, devoted to her food, drink, and travel adventures, and she was the USF representative in Volvo's Biggest Fan of the Big East contest last season.
Jenna, it's all yours.
USF Basketball Mixology: Cal
By Jenna Broughton, Instant Grativacation
The Bay Area is experiencing a sort of cocktail renaissance, so it only seems appropriate to sip on a classic drink while preparing for USF and Cal to face off. While the Mai Tai may evoke visions of the islands or tropical climates commonly found in Florida, this drink actually came to fruition in the San Francisco Bay Area in 1944 at Trader Vic's.
Don't be fooled by this concoction though. While its vibrant color and reputation as a chick drink make it completely unsuspecting, it packs a lot of punch. Over the years, many have deviated from the original recipe - opting to include various ingredients like pineapple juice - but this is the real deal. Umbrellas not included.
CLASSIC MAI TAI
2 oz. aged rum
3/4 oz. freshly squeezed lime juice
1/2 oz. orange curaçao
1/4 oz. Rich Simple Syrup, also known as rock candy syrup
1/4 oz. orgeat
1 cup crushed ice
1 mint sprig for garnish
Combine ingredients and shake vigorously. Serve in an old-fashioned glass.