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Y'all faithful readers of Bachelor Chow may have noticed I have been on hiatus. Alas, I had the "stomach flu," which then got worse: once the norovirus was done with my GI, it decided to migrate north and attack my heart, just in time for Valentine's Day! This unfortunate circumstance led to lots of pain and a week-long "vacation" in the hospital. I was treated for "pericarditis," or an inflammation of the sac surrounding the heart.
During this two week ordeal I was cheered by friends and loved-ones; you learn real quick when you're in the hospital how much folks care about your sorry hide! But while I was stuck in the 'pital I missed two things with a passion: cooking and bourbon!
When I was finally released, the doctor said I could resume my "normal" diet, which for the most part is healthy (I make exceptions for entertaining). "Okay, doc, but when do I get to nip some bourbon?"
"Mr. Gunn, let's not push it. Wait until the pain subsides and we can have a check-up."
"Not even a taste?" I followed-up.
"Not even a taste. Alcohol can complicate things."
Once I got home I had a mound of paperwork and missed deadlines to attend to. I did get back to cooking, which was enjoyable, but I had to replace my night cap ritual with my second-favorite bedtime sipper: hot tea, especially the Kava Kava variety. Last week I had another echogram and a follow up with doctor on Friday. Green light for booze! That night I went to bed with a nice nip of my favorite, Bulliet Bourbon. I slept like a baby with a big, "reunited-and-it-feels-so-good" grin on my face.
Now, what does this story have to do with this week's recipe? Nothing, really, except that we're back to the first bachelor food group. I could try to make an elegant transition to talking about the drink recipe below. But I won't (hey, I just got out of the hospital!).
Instead I'll just say that my love of bourbon is related to my love of serving others fancy drinks, and if you're entertaining a lady or ladies, nothing cheers them more than my own version of the famed "Cosmopolitan." Now, let me be blunt: by "ladies" I don't mean to single-out a sex, get my drift? In my equal-opportunity book, you can like Cosmos and still have variable biological plumbing. I'm just saying that for some reason those of a "feminine persuasion" do seem to respond favorably to two things: bass and Cosmos.
When I entertain these days, my habit is to serve margaritas—or as I prefer to call them, Joshritas (the recipe is here). Recently, however, I've been offering my Josmos and have noticed an even more favorable response from "the ladies." I have no idea why this is the case except, perhaps, that they're served in a martini glass and they don't have a heavy alcoholic taste. My variation on this drink is to make it fizzy and to use fresh lime juice. Trust me: the key to very good margaritas and Cosmopolitans is fresh lime juice! Never use the bottled stuff or sour mix! Always, always, always use fresh lime juice.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
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For Da Ladies: Josmos!
Y'all faithful readers of Bachelor Chow may have noticed I have been on hiatus. Alas, I had the "stomach flu," which then got worse: once the norovirus was done with my GI, it decided to migrate north and attack my heart, just in time for Valentine's Day! This unfortunate circumstance led to lots of pain and a week-long "vacation" in the hospital. I was treated for "pericarditis," or an inflammation of the sac surrounding the heart.
During this two week ordeal I was cheered by friends and loved-ones; you learn real quick when you're in the hospital how much folks care about your sorry hide! But while I was stuck in the 'pital I missed two things with a passion: cooking and bourbon!
When I was finally released, the doctor said I could resume my "normal" diet, which for the most part is healthy (I make exceptions for entertaining). "Okay, doc, but when do I get to nip some bourbon?"
"Mr. Gunn, let's not push it. Wait until the pain subsides and we can have a check-up."
"Not even a taste?" I followed-up.
"Not even a taste. Alcohol can complicate things."
Once I got home I had a mound of paperwork and missed deadlines to attend to. I did get back to cooking, which was enjoyable, but I had to replace my night cap ritual with my second-favorite bedtime sipper: hot tea, especially the Kava Kava variety. Last week I had another echogram and a follow up with doctor on Friday. Green light for booze! That night I went to bed with a nice nip of my favorite, Bulliet Bourbon. I slept like a baby with a big, "reunited-and-it-feels-so-good" grin on my face.
Now, what does this story have to do with this week's recipe? Nothing, really, except that we're back to the first bachelor food group. I could try to make an elegant transition to talking about the drink recipe below. But I won't (hey, I just got out of the hospital!).
Instead I'll just say that my love of bourbon is related to my love of serving others fancy drinks, and if you're entertaining a lady or ladies, nothing cheers them more than my own version of the famed "Cosmopolitan." Now, let me be blunt: by "ladies" I don't mean to single-out a sex, get my drift? In my equal-opportunity book, you can like Cosmos and still have variable biological plumbing. I'm just saying that for some reason those of a "feminine persuasion" do seem to respond favorably to two things: bass and Cosmos.
When I entertain these days, my habit is to serve margaritas—or as I prefer to call them, Joshritas (the recipe is here). Recently, however, I've been offering my Josmos and have noticed an even more favorable response from "the ladies." I have no idea why this is the case except, perhaps, that they're served in a martini glass and they don't have a heavy alcoholic taste. My variation on this drink is to make it fizzy and to use fresh lime juice. Trust me: the key to very good margaritas and Cosmopolitans is fresh lime juice! Never use the bottled stuff or sour mix! Always, always, always use fresh lime juice.
Jammin' Josmopolitans (Josh's Famous Cosmo Cocktails)
Made with vodka, Cointreau, cranberry juice, lime juice, soda, Maraschino cherry or pineapple wedge
Made with vodka, Cointreau, cranberry juice, lime juice, soda, Maraschino cherry or pineapple wedge
Serves/Makes: 2
- 4 ounces premium vodka
- 8 ounces Cointreau
- 2 ounces cranberry juice
- 2 ounces freshly squeezed lime juice
- 2 ounces club soda, lemon lime soda, or passion-fruit soda (more to taste or as desired)
- Maraschino cherry or pineapple wedge for garnish
Pour your vodka, Cointreau, and cranberry and lime juice into a shaker with ice.
While that sits, pour soda into a chilled martini glass. I like to use a passion-fruit flavored seltzer, but any mildly flavored soda or even club soda will do. Shake the ingredients in your shaker and pour into the martini glass.
Garnish with a colored Maraschino cherry (I like to use the blue-colored ones) and/or a wedge of pineapple on the rim. Yum!
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2 comments
I was privileged enough to be one of the aforementioned lady guests, and these are Dee-Lish-Us. Z and I now make them, and always drink too many when we do. cordially, Admiral of the Joshie Juice Fan Club
Comment posted by E!
Gender be damned, these are simply darned tasty!
Comment posted by Shaunessey
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/josh-gunn/854-cosmopolitans-and-margaritas/