Place the ingredients in a jar; the tequila should cover the chocolate. Store the mixture at room temperature for 5 to 7 days, gently shaking the jar every 2 days. When the tequila turns a nice chocolate brown, it is ready for use. Strain the liquid and be sure to discard the chocolate. (Eating the chocolate might cause stomach problems.)
Parent-Subsidized Mortgage aka Bogie
2 ounces Firefly Sweet Tea vodka
1 ounce sour mix (recipe above)
Sugared lemon wedge for garnish
Shake, and strain over crushed ice into a highball glass. Garnish with a sugared lemon wedge.
Quarterlife Crisis Fizz aka Southside Fizz
2 ounces gin
1 ounce freshly squeezed lime juice
¾ ounce simple syrup, or to taste (recipe above)
Pinch of fresh mint plus 1 sprig for garnish
Combine gin, lime juice, simple syrup and mint in a cocktail shaker. Add ice, and shake well. Strain into a highball glass filled with ice. Add club soda, and garnish with the mint sprig.
Ashton Shooter aka Buttery Nipple
1 ounce butterscotch liqueur
1 ounce Irish cream liqueur
Combine in a chilled shot glass—and go for it.
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