What's better than another virtual happy hour with D.C. science writers? A virtual happy hour that includes our colleagues to the south, the Science Communicators of North Carolina (SCONC)!
Yes, another month has gone by in the time of COVID. But that's not going to stop science communicators from sharing a beverage or two. So pour your favorite drink, pull up Zoom, and join DCSWA and SCONC for a joint November virtual happy hour. Creative ideas for socially distanced Thanksgiving are most welcome.
We hear that a skunk-inspired cocktail may make an appearance...
UPDATE. From Karl Bates, the official "club lush" at SCONC, here's the speciality cocktail recipe for the evening:
Over Ice in a Highball glass:
2 parts Vodka
1 part any of the European anise liqueurs – Pernod, Jagermeister, Ouzo -- or even a mashed pinch of anise seed from the kitchen spice rack and another shot of vodka.
MIX in 5 or 10 drops of the darkest food coloring you have on hand: black, blue, brown or all of them. STIR.
FILL with Heavy Cream poured slowly and gently near the side of the glass, ideally guided by a spoon or frosting knife to keep that baby as laminar as you can. Then bring it up over the top to fill the glass.
ALTERNATIVE FLAVOR: Just sub out the licorice for a snort of Kahlua and it’s a Very Black Russian. (It’s Dude-approved™)
SHIRLEY TEMPLE: 3 shots cold coffee, no Vodka
Looks odd, smells strongly, leaves a lasting impression. That’s the SCONC.