A Sassy Orange Julep
It’s been one of those days. I ruined a whole batch of strawberry-rhubarb compote by leaving it on the back burner for too long unattended and it totally burnt to the bottom of the pan and splattered all over the stove. The kids are in meltdown because it’s way past pajama time on a school night “but it’s still light outside mooooooommm.” The dogs have defeated garden fence version 8.0 and trampled another generation of heirloom tomato plants, and have the baby pullets so freaked out by their barking that the chicks are huddled in a corner of the coop. (You’d think our dogs would be used to chickens after all this time, but as Sprite said, “they can’t help it, Mom. Those chicks are, like, bite-sized.”)
This is the cocktail I made tonight. To remind me that Spring means mint straight from the un-molested corner of the garden. And frothy Campari cocktails. And that compared to the truly horrific things that can and do happen to very good people, my slice of frustration is pretty damned small. I can sit in my lovely chair by the chicken coop and enjoy my view of the portion of the garden that wasn’t pummeled by Labradors. Most likely the tomatoes will recover, there will be more than enough rhubarb in my future, and our pullets will grow up to be feisty and productive egg layers. And school will be out of session soon and we’ll all get to enjoy late nights playing outside until it gets dark.
Cheers, y’all. Here’s to Spring.
Sassy Orange Julep
4-5 fresh mint leaves (plus more for garnish)
1.5 oz. bourbon
0.5 oz. Campari
The juice of ½ orange
1 oz. simple syrup (if y’all have some of that minted simple syrup left, now’s the time to use it!)
Enough ice to cover ingredients
Place all ingredients and ice in a cocktail shaker and shake vigorously until frothy and chilled through. Pour into a tall glass and add another 1-2 oz. of club soda if it’s a particularly warm day. Garnish with mint & and orange slice.