Geranium Fizz

April 2, 2011

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.)

Serves: 2


  • 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 This Recipe


  1. 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.
  2. Add the Lillet, Gin, a handful of ice and shake.
  3. Strain into two champagne flutes, leaving about an inch and a half of space.
  4. Add the champagne.
  5. Garnish with the lemon peel and small geranium leaves.
  6. Drink, being grateful for Oracles and Spring.

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