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.)
large fresh geranium leaves, roughly chopped
juice of half a lemon
Champagne to finish
Lemon peel and small geranium leaf to garnish
In This Recipe
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.
Someone once said, "the wise man knows that he knows nothing at all." Therefore if I spend my days seeking knowledge than I am simply trying to be a better fool. Hopefully I will eat well along the way.