I started drinking the year I turned 35. Before that year, the closest I came to liquor past my lips was Nyquil. Three decades into life, discovering the world of cocktailage mean for a mean learning curve.

The first time I ever tried champagne, I'd fasted the whole day and was so hungry by the time friends arrived, I downed two glasses of bubbly, proceeded to start making dinner, but the whooshies hit and within 15 minutes, everything was spinning.

I'd never been spinning before. I found it to be terrifically fun, like being on a rollercoaster in my backyard. Except that didn't last for long. Because I learned that night that whooshies lead to leaning over the weeds on the edge of the yard, trying to get upstairs in fits and starts, so I could lean over the toilet. Everything I had not eaten during the day, coming up to greet me once again.

I was so sick.

Lesson number 1: never champagne on an empty stomach.

Lesson number 2: never champagne twice on an empty stomach.

The BF says knowing me was like meeting a 35-year old frat girl. It had been a long time since he'd since the doe-eyed newness of a human trying to navigate drinking. Here in SLC, there's a whole gaggle of humans like me. Grown, hetero men who tote Strawberry Ale to parties. High heeled moms-of-5 or 7 or 9 who start the night with Twisted Shots, as if an evening of Cards Against Humanity is the same as clubbing Vegas.

It's a funny thing, to grow up conservative, then mid-thirties, try to learn about things most people learn when they're 18 or 19 or 21. I loved the freshness life had to offer when there were suddenly so many new cocktails to learn. Could have done without the champagne faux pas.

It took about a year before I figured it all out. Started understanding the rules like:

2 drinks only.

The 2nd always with food.

Sip slowly.

And while I rarely start a morning with booze, I do so love a light mimosa to nurse for dessert. On a hot summer evening or birthday party brunch.

I've never quite loved the taste of classic mimosa. Orange juice just innit my thing, and mixing it with champagne has always been a wee bit meh in my mind.

So while hitting up Whole Foods last week, I saw the raspberry Mamma Chia and wondered if maybe--just mayyyybeee-- tossing it together mimosa-style would be similiar to a muddled strawberry mimosa, no muddling required, with the happy addition of chia.

Blessedly, the answer was yesh. I whipped up two for me and the BF, sat down like a grown woman should, with a plate of cheese and crackers. And nibbled and sipped away.

Because now I (finally) know: 2 drinks only. Always with food.