A Spirited Leap Year

While it may not inspire the same kind of awe as, say, a lunar eclipse or a comet, we’re pretty excited that it’s Leap Year. But having a 29th day in February has left us with somewhat of a conundrum: What does one drink to mark the occasion?

We suggest you put today to good use and start some mixological projects that you might not otherwise have time for, like making your own spiced rum. Try acclaimed author Wayne Curtis’ easy recipe to give a bottle of your favorite brand a little more flavor and complexity. The infused spirit will be ready in about 48 hours, so you can enjoy it all weekend long.

Another great thing to work on is homemade grenadine. Why bother? While you can now find some artisanal products, most stores still stock only cheap, bright-red, sticky-sweet concoctions. The real stuff is quite different and calls for deliciously tart pomegranate juice. It’s also very simple to create. Our formula comes from star Portland, Ore., mixologist Jeffrey Morgenthaler. Taste the result in his tropical and refreshing Batida Rosa.

While you’re building your bartending pantry, you might as well whip up some tasty orgeat syrup. In recent years, the nut-based ingredient has staged a big comeback and is necessary for fixing many tiki cocktails, including the Mai Tai. No matter if you use almonds, pecans or peanuts, the preparation is the same and a batch should last you awhile. Happy Leap Day!

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