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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 tablespoon 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