Eastern standard any time

A note on Via Corona.  Though the pace feels glacial (and our complaining is torrential), they are making progress…just not enough to share on a weekly basis.  That’s what Instagram is for and if you aren’t following you probably should (@tmhostess, #makeoverviacorona).  So, for a few weeks, we’re going to alternate regular TMH content with house updates.

This week, because we’re still waiting on permits, we all need a drink.

What’s your favorite carpool karaoke? Mine’s a tie between Michelle Obama, and Lin-Manuel Miranda (with serious honorable mentions to Chris Martin and Adele).  I’ll admit that my late night television viewing exists in its entirety of after the fact YouTube videos.  I’m lucky if I make it to 10:00 on a school night.  Golden age of television indeed.

As YouTube viewing is wont to do, TD and I spent a delightful evening  freefalling down the rabbit hole of  back editions of carpool karaoke.  This  lead to watching other James Cordon videos which lead to one in which he enjoys something called an Eastern Standard.

While TD and I make it a rule to order on the low-key end of the libations scale when out I think we are both afraid of how much fun the other one will make), we do enjoy mixing it up a bit within the privacy of our own home where no one can judge us for drinking tin can margaritas and other frothy concoctions.

A little research revealed that the Eastern Standard is made with simple syrup, cucumber juice, a little mint, fresh lime juice and either gin or vodka.

The cucumber juice is made by pulverizing cucumber in either a food processor or blender (I used the Vitamix) and straining out the pulp.

I also made a honey simple syrup because I can’t seem to leave a good thing alone.  Just so you know, those slices of bread in the background were about to be grilled.  We aren’t harboring pigeons in our rental or anything. Though, Gracie the cat did recently catch and release a dragonfly into the house.  Hilarity ensued.  Unless you were the dragonfly.

The results were refreshing though not completely novel in flavor (cucumber, lime and mint being usual suspects when it comes to cocktails).  It was kind of like a mix between a Pimm’s cup (minus the Pimm’s) and a mojito (replace the rum).

The beverage is meant to be served up.  And while we tried a round of it as instructed (in stemless wine glasses because our martini glasses are in storage…just like the rest of our lives), we decided we prefer them over the rocks, just a nidge sweeter than the original recipe with the mint not strained-out.

(dirty) Eastern Standard

adapted from California Bountiful


  • 2 oz. vodka
  • 1 1/2 tbsp. cucumber juice (see below for instructions)
  • 1 1/2 tbsp. lime juice (use fresh)
  • 1 tbsp. honey simple syrup (see below for instructions)
  • Cucumber slice
  • Mint leaves


  1. Fill cocktail shaker with ice.
  2. Combine liquid ingredients.
  3. Shake thoroughly.
  4. Strain into glass.
  5. Add cucumber slice and mint to garnish.
  6. Even if you are serving over ice, do the first five–it’ll help mix the ingredients and you’ll look cool.

for cucumber juice

  1. Peel and seed two or three cucumbers or six Persian cucumbers.
  2. Pulse in food processor or blender until smooth
  3. Set a fine-meshed strainer over a bowl.
  4. Strain mixture.  Store in air-tight container in fridge for up to a week.

for simple syrup

  1. In a small saucepan, stir together 1/2 C water and 1/2 C honey.
  2. Bring mixture to a boil.
  3. Remove from heat.
  4. Allow to cool completely and store in an air tight container in the fridge.


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