It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out.

Right now, I'm drinking an unnatural experiment made with odd drams to get rid of a couple of near-empties prior to moving.

2 oz. jack pine gin (freezer cold, local product, could use any botanical gin)
1 oz. peony baijiu (gift from a friend's visit to China)

Shake with ice, serve in a coupe glass with a very small amount of ice. It's good enough that I'll try making peony-infused vodka next spring.

[I don't usually enjoy mixed drinks because so many are too sweet - that's the spouse's domain. But some combinations of herbal, floral, spicy, bitter, or sour flavors work for my taste.]

Feel free to share what's working for you.

A drink coaster goes under a glass or cup, and is intended to catch any condensation or spillage from the glass, to protect the tabletop underneath.

But most coasters are flat.* Any liquid that gathers on them can roll off the edges onto the table. Some coasters are made of a water-absorbing material, like cardboard or cork, but some are made of materials that repel water, like metal or ceramic or plastic.

I ask this because I recently discovered a small coaster-like tray with an upraised lip around the edge. Strictly speaking, it's not a coaster, but it's exactly the right size to be used as a coaster - and, with the upraised lip around the edge, it actually prevents liquid from escaping onto the table.

So why are coasters flat?

(I bought some of the lipped not-coasters to use as coasters. This design makes sense to me. And they happen to look nice as well.)

* It was only while researching coasters online prior to making this post that I discovered that some coasters have lips. Every coaster I've seen in real life is flat.

So, I'm currently working up 2 1 gallon apfelweing batches. For a while I was doing many 6 gallon batches, but took a break for a while, and getting back into it.

Any other homebrewers out there? Anything fermented, even kombucha :)