Lime-Aid

Despite the white-pants moratorium and the sweet chill in the air that has me playing “Autumn in New York” over and over, SUMMER IS NOT THROUGH. I repeat: DO NOT PACK UP YOUR JEAN SHORTS AND HEADSCARVES JUST YET LADIES! I love fall (it’s secretly my favorite), but I’ve also been wanting to cling to the seemingly endless twilit seaside days of the most adventuresome season. And, like-minded tactile and sense-memory based souls, I’ve discovered the best way to do that is with homemade limeaid. This is actually, technically, just lime simple-syrup, one of those non-recipe recipes that takes three things and through some magical alchemy turns it into a world of taste and feeling. Add rum and ice and you have a classic daiquiri, add tequila and you’ve borne the perfect margarita, vodka makes a sideways Tom Collins (a shaken egg-white and some mint and you’ve got yourself a sideways Southside), or just add a few healthy pours into a pitcher of still or sparkling water and you have the most divine, freshest, bracing-but-tart-sweet concoction that’s ever come straight out of August.

Ingredients:

Lime juice
Sugar
Water

Squeeze limes. Boil equal parts sugar and water and cool. Mix lime juice and simple syrup. Voila!

 

Cocktails, Dreams, and a very happy weekend

 

 

 

 

 

 

 

 

Carrie came over last night and we had what might be the last glasses of red wine of the season. Now, New York hasn’t exactly been cooperating with this season business- winter was a mere turkish delight’s worth of chill and March has come on like a liger, tricking the crocuses and then making them cry. My mourning for red wine and whiskey is almost more symbolic than anything else, a wish for the warmth I know/hope is coming. To that effect, I think maybe instead of looking back on the end of the season, I’ll look forward. To late sun and backyards and flowy striped dresses with bare legs. And for that I need to raise my glass with something fresh, light, champagney, and not too silly. Perfect timing for Meags sending me this early-spring-perfect concoction, the cherub’s cup. Added bonus: you can fix it in batches in a big pitcher, alleviating muddle fatigue, and allowing for that “breezy effortless hostess” thing that’s so very hard to capture. Oh this? Just whipped it up.

Cherub’s Cup

1/4 cup sliced strawberries + more for garnish
1/2 cup St. Germain
1 cup Hendrick’s gin
1/3 cup lemon juice (this is NOT exact, so you can adjust)
~1.5 bottles dry sparkling wine (enough to fill your pitcher 3/4 of the way)

:: Muddle your strawberries with a bit of the St. Germain (it’s easier to muddle if you’re working with a small volume)

:: Pour the muddled berries and all the hard alcohol into a large pitcher. Stir in the lemon juice and the sparkling wine and taste to make sure you like the proportions. You can make a bit more of the St. Germain + gin mix and add it in if you like. Add additional sliced berries to the top for a pretty finish, or slice a slice on the diagonal and perch it on the rim of the champagne flute.

:: Put on pink lipstick, something cottony, maybe a silk scarf, and tiptoe through the tulips.

It should get to 55 today, let’s cross our fingers and our legs at the ankle and pray for 60. Happy weekend.

Cherub’s Cup Recipe/image from new fave (and serious sister-in-cocktails) Heart of Light.