The world is tumultuous, but the seasons still turn.
Over these last few weeks of quarantine, we have watched our forest bloom, leaves unfurl, and local wildlife (Black Bears! Deer! Foxes! Quail!) seem to all be waltzing through our yard. If I didn’t know any better, I swear we were watching a fairytale Disney movie. Mother Nature keeps giving.
No matter what is in the news, the beauty of the world has a way of bringing us back to the present. I want this year to be like all of the others – my kids laughing in the yard, morning strolls in our neighborhood, and sharing a cup of tea with my husband. Seasons change and spring is, well, springing!
Yet, here we are, sheltered in place. I try to write these stories to stand the test of time, and so I usually exclude references that could seem stale or dated in a few years. I’m not sure what the future holds, but I don’t think any of us will forget how we felt in 2020.
I want us to have something to think about besides the feeling of isolation. Of worry. Of concern for our families. This is not trying to create a halcyon falsehood of what is happening outside. It is recognizing that all of us need a moment to remind us of what we like in the world.
Take a moment to breathe deeply, and watch the loveliness of the season spring forth.
It’s inspiring. It made me think of how I could lift up my own thinking, and hopefully yours as well. I do that through food and drink, and so here is what I’ve been inspired to do:
This riff on a classic Gin Sour, is like Persephone walking. Light, citrusy, and with a dreamy floaty froth of egg white on top, this pastel yellow cocktail is the perfect Spring cocktail. I used Hendrick’s special Midsummer Solstice Gin release, with hints of orange & rose, but any floral gin would work well. Garnish with early wild flowers and let your mind wander to warm breezes and cherry blossoms floating in the air.
The Lemon Flora (Gin Sour)
makes 1 cocktail
2 ounces of Hendrick’s Midsummer Solstice Gin (or gin with floral notes)
1 ounce fresh lemon juice
3/4 ounce fresh orange juice (I used Cara Cara Oranges)
3/4 ounce simple syrup
1/2 ounce St. Germain Elderflower Liquor
1 egg white
pinch of salt
edible flowers for garnish
Pour the gin, lemon juice, orange juice, simple syrup, and elderflower liquor into one half of a shaker.
Crack a fresh egg and separate the white from the yolk. Add the egg white to the shaker.
Note: I know that you are probably second guessing my judgement with the addition of an egg white, but traditional cocktail ‘sours’ use egg whites to create that ethereal froth on top. If you’ve ever ordered a drink, and it had that frothy top – that’s an egg white! As long as you don’t let the egg sit around outside the shell too long, it won’t hurt you! If you are concerned, you can always use a pasteurized egg white instead.
Next, add a sprinkle of kosher salt to the cup (this heightens the citrus flavors!)
Add a generous handful of ice and close the top of the shaker.
Shake vigorously for 45 seconds, or until frothy.
Using a coupe with a small strainer set on top, strain your drink into the glass.
Garnish with edible flowers & enjoy!
The Lemon Flora (Gin Sour)
- 2 ounces of Hendrick’s Midsummer Solstice Gin or gin with floral notes
- 1 ounce fresh lemon juice
- 3/4 ounce fresh orange juice I used Cara Cara Oranges
- 3/4 ounce simple syrup
- 1/2 ounce St. Germain Elderflower Liquor
- 1 egg white
- pinch of salt
- edible flowers for garnish
- Pour the gin, lemon juice, orange juice, simple syrup, and elderflower liquor into one half of a shaker.
- Crack a fresh egg and separate the white from the yolk. Add the egg white to the shaker.
- Next, add a sprinkle of kosher salt to the cup (this heightens the citrus flavors!)
- Add a generous handful of ice and close the top of the shaker.
- Shake vigorously for 45 seconds, or until frothy.
- Using a coupe with a small strainer set on top, strain your drink into the glass.
- Garnish with edible flowers & enjoy!
The Lemon Flora (Gin Sour) by straighttothehipsbaby on Jumprope.