If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I refuse to accept the cold and grey. I have a Geranium in a yellow pot on my kitchen window that has been growing for longer than I know. It looks like a small tree. It came from the National Museum of Natural History, where it lived on a shelf beside a case of human skulls. I call it, “The Oracle,” and treat it so. When I am lost it tells me what to do.
I was lost, in the cold and grey.
It told me to take some leaves and add them to gin and champagne.
I did as I was told. Now I know Spring is coming…
(Note, July 2011: I first made this is early March, while dreaming of summer. Now that summer is here it is more refreshing than ever.)
- 4-5 large fresh geranium leaves, roughly chopped
- 1/2-1 tablespoons sugar
- juice of half a lemon
- 1 ounce Lillet
- 2 ounces Gin
- Champagne to finish
- Lemon peel and small geranium leaf to garnish
- In a cocktail shaker, muddle the geranium leaves, sugar and lemon juice. I use about a 1/2 tablespoon of sugar because I like a stronger drink, rather than a sweeter drink.
- Add the Lillet, Gin, a handful of ice and shake.
- Strain into two champagne flutes, leaving about an inch and a half of space.
- Add the champagne.
- Garnish with the lemon peel and small geranium leaves.
- Drink, being grateful for Oracles and Spring.
- This recipe was entered in the contest for Your Best Poolside Cocktail
Welcome to Funky Town
How to make kimchi—without a recipe
Make kimchi—without a recipe.
Did you say vacation or cocktail?
Know (and shop) the basics.
Eat cookies for breakfast.
The chicest apron around.