Right about now there's a good chance you're trying to figure out if you're one of the lucky or unlucky ones. 

Looking at the cocktail glass from a half-full perspective, a couple of months ago you were finalizing an itinerary for a two-week stay on Hawaii's dramatic Big Island. 

That meant enough bronzing cocoa and tanning butter to impress both Susan St. James and George Hamilton, and an Apple Music playlist loaded with the best of Gabby Pahinui, Ray Kane, and the Kanauanu Lake Trio. 

Coming at things from the half-empty view, your vacation ended up being cancelled just hours before you were to get on the plane, and you've been stuck at home ever since, futilely attemping to make the best out of a difficult situation with daily viewings of Elvis Presley's Blue Hawaii, and crafting leis out of dandelions plucked from Dude Chilling Park. 

Steering things back to the positive side of the street, Sons of Vancouver has just rolled out a batch of liquid goodness designed to take the sting out of the two-week-break that never was. 

The North Van micro-distillery has kicked off April with the release of a batch of its Craft Coconut Liqueur. 

Go to the Sons of Vancouver web site, and you'll find this descriptor:

"We’ve seen a lot of craft distillers makin’ classy aged rum from honey, but we thought we’d make what people really want: CRAFT COCONUT RUM.

Except the government told us we couldn’t call it that. So this year it’s back as Craft Coconut Liqueur.

Pounds and pounds of toasted coconut and bold spirit make a strong addition to the liquor cabinet."

What, one might ask, do you do with a bottle of coconut liqueur? Well, realizing they have plenty of time on their hands these days, truly adventurous liquor nerds might attempt to recreate that mind-blowing South Seas Sinner they had at Beach Bum Berry's Latitude 29 in New Orleans. You know, the cocktail featuring Japanese whiskey stirred with pistachio and orchard cherry liqueurs, a dash of Li Hing tincture, and toasted coconut rum.

Too daunting? That's okay, we get it. 

How about you crack open a bottle of Craft Coconut Liqueur, pour over ice, crank "Kaua’l Beauty" to 11, and then spend three hours leafing through old digital photos from trip where you not only returned to Vancouver looking more bronzed than David Hasselhoff during the Baywatch years, but did it up right at Hugo's famous Happy Hour six nights in a row.

The choice is yours.