If there’s one positive that comes out of being plunged in cold weather for so long, it’s that I’m motivated to try new indoor activities to clear out the doldrums. For the kids, this means new art projects like shamrock potato stamps. For us, this means new food and drinks to brighten our dreary days.
This week I spotted a big bunch of Meyer lemons–my first ever!–at the seconds table of our local farm stand, so I made bubbly marmalade and lemon syrup. I’ve been stirring the marmalade into my oatmeal and yogurt, and we tried out a new cocktail (recipe below) that received our highest rating: restaurant-worthy. On my first sip I decided it’s the perfect balance between a feminine and masculine drink, a little sweet but with a punch.
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| {10/52}: Three lost teeth in one week! |
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| {11/52}: Potato stamp art for St. Patrick’s Day |
bourbon bloom
serves 2 (or a double for one)
2.5 oz (75ml) bourbon
1 oz. (30ml) St-Germain elderflower liqueur
3/4 oz. (22ml) Meyer lemon syrup (or half lemon juice, half simple syrup)
4 dashes Angostura orange bitters
Shake all ingredients with ice and pour into a glass. Top with lemon or orange peel. (Note: Sorry no pic. I drank it too quickly!)