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.)
—checker
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Ingredients
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4-5
large fresh geranium leaves, roughly chopped
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1/2-1 tablespoons
sugar
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juice of half a lemon
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1 ounce
Lillet
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2 ounces
Gin
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Champagne to finish
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Lemon peel and small geranium leaf to garnish
Directions
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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.
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Add the Lillet, Gin, a handful of ice and shake.
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Strain into two champagne flutes, leaving about an inch and a half of space.
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Add the champagne.
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Garnish with the lemon peel and small geranium leaves.
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Drink, being grateful for Oracles and Spring.
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.
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