Wish me luck.

With the absence of non-sugar sweeteners in any stores around here for months, my wife ordered both Equal and restaurant-grade Splenda (much more concentrated than regular retail Splenda sold in markets).

The Equal arrived in the mail, so I’ve whipped up a batch of black cherry Kool-Aid with it (1 cup of sugar-equivalent of Equal is 2 Tbsp and 1¼ tsp.)

For the first batch I’m not mixing it with my good rum; I’m going to use my wife’s off-brand bulk whiskey aged eight hours in plastic barrels. /s