Bad Day at Work Recipe (2024)

I have started using agave nectar instead of making simple syrup for drinks. If I've had a "hard day at work" the last thing I need is to have to cook before I can make a drinkI know... I could make the syrup ahead of time, but somehow that just doesn't happen.The agave nectar is right there ready and willing to mix with my favorite anasthetic.

If you have Baker's Suger (super refined sugar) you can make simple syrup without heating it, by putting it in a tupperware container or mason jar (something with a tight lid) and shake the water/sugar raito REALLY hard for 30 seconds or so. If I only need a few tablespoons of syrup, I just do equal parts water/sugar and shake, shake, shake. That way you don't have to wait for the syrup to cool down and you can have your adult beverage a LOT sooner!

I had a very bad day at work.I topped it all off with a half cup of selzer.Then I dropped a scoop of vanilla ice cream on top.All better now!

My work day must not have been that hard if I had the energy and patience to squeeze the juice out of 3-5 clementines. I made it today exactly as the recipe says and it was good, but one day I’m gonna come home after a really bad day at work and just pour plain orange juice from the store. Don’t judge; I just had a. . . well, you know.

Hilarious!!! When I was a teacher I would've been in 20+ cherries deep!!

Triple sec works as a sweetener too. The Orange tone would work with this co*cktail.

Cheers and best of luck to you.

When all else fails, a simple gin and OJ on the rocks works pretty well too.

Bright, cheerful, and packed a punch. I used satsuma oranges, and made a virgin version my kids as well. Next time I'll add maraschino cherries to theirs, per Silvia's recommendation.

I used clementine syrup that was used for the clementine cake in NY Times Cooking. Used 1-1/2 tsp. syrup. Very good, refreshing.

This looks great but I'm surprised no one has questioned the order of steps 1 and 2. Surely by the time the simple syrup is ready to use (we're talking at least 10-15 minutes from measuring the ingredients to it being cooled down), the crushed ice will have melted? Happily one can make syrup in batches, in advance, which solves the problem. Or just use agave syrup as so many here suggest!

I love Boodles gin for this type of drink because it’s a London dry and very juniper-forward with a nice spice finish. Very good especially with citrus juices. Also, I keep rich simple syrup (2c sugar:1c water) on the shelf at all times, it’s useful for so many things and it lasts forever. Cheers!

Don't worry, chickens! (To paraphrase Melanie Wilkes from GWTW). Simple syrup lasts a very long time refrigerated, much longer than a week. Happy drinking!

Delish with Cara Cara orange juice and agave syrup, since that’s what I had on hand. Bombay Sapphire was the gin. I’ll be making this again, for sure!

So called rich simple syrup --that is, simple syrup with 2 parts sugar to 1 part water-- is shelf stable. Keeping a small bottle of it around is, well, simple.

If you don't want to wait 30 minutes, you can also use a smaller amount of room temperature honey, date honey or syrup, or maple syrup. Stir the desired into the gin before adding ice.

Made as written except I used Rosemary simple syrup. Delicious.

This was tasty & refreshing. Because I usually enjoy a more boozy / less juicy drink, I evened out the amounts. 2 oz gin, 2 oz fresh juice, which I got by squeezing 2 mandarins. One reviewer suggested zesting the mandarins & covering the zest with honey for 30 minutes (or more) & straining before using, which I did in place of the simple syrup. It added a concentrated fruit flavor that perfectly compensated for the lesser amount of juice. The splash of soda water is a great touch. Cheers!

Mine came out tasting like baby aspirin

I agree with Pzemke. Although, I added slashes of Cointreau.

Bright, cheerful, and packed a punch. I used satsuma oranges, and made a virgin version my kids as well. Next time I'll add maraschino cherries to theirs, per Silvia's recommendation.

When all else fails, a simple gin and OJ on the rocks works pretty well too.

I just made this. I followed the recipe exactly. It was...blah. Like a very weak screwdriver made with gin instead of vodka. Seemed a poor use of all the nice fresh clementine juice, and moreover of all the work that went into squeezing that juice.

I make simple syrup regularly, using a 2:1 ratio of sugar to water. Typical bar strength. This keeps in my fridge quite well; far longer than 1 week. And as with all recipes, taste, and modify as needed to get what's perfect for you. There is no spoon.

OK, I hate it when folks don't just follow the recipe but... I shopped the market yesterday and decided to go really, really easy when I stumbled upon a four pack of clementine soda. Enjoying on the deck after a hot afternoon of yard work. Thank you!

Sadly, it wasn't all that. I used clementines from Harry and David in Oregon - extremely sweet and juicy - and followed the recipe proportions exactly, with Bombay Sapphire Gin. Can see where some Triple Sec or Cointreau would "get it up on its feet" (to quote Fred MacMurray in Double Indemnity).