Peony Blossom and Leaf (Pink & Green)

1 Blossom cocktail: 4 cl gin, 2 cl dry Vermouth, 1 cl Maraschino, 3 cl cherry blossom tonic, 2 Maraschino cocktail cherries , 1 cl Maraschino cherry juice, ice.

1 Leaf cocktail: 4 cl gin, 2 cl Blue Curacao, 5 cl Crodino, ice.

I haven't posted for a while because teaching took a huge toll this semester. Two classes, one admittedly simple to teach but the other elaborate with experimental demos and new course design gobbling up about 80% of my time. In case you wonder what 'my time' means in terms of hours: a rough estimate suggests that preparing a new 90 minute lecture with experimental demos easily consumes 60 hours or more. This workload requires occasional liquid 'spiritual relief' but one rarely feels like it because alcohol, ... well, alcohol reduces enthusiasm, focus and stamina and is thus detrimental to a well prepared class.

Both cocktails are on the sweet side with the bitter aromas from the tonic and the Crodino bringing some balance to the equation.

Getting the wonderful bubbles of tonic or the Crodino into these drinks can be a challenge because the first contact with the other liquids tends to be accompanied by some foaming and a release of most of the precious CO2! One way to improve the fizziness of your cocktails is to mix after cooling carbonated liquids in the freezer. Be careful not to let them freeze though. The release of gases from liquids is generally an endothermal, i.e. energy consuming process which will become less favourable at low temperatures.

Mix ingredients by stirring with the exception of the tonic or Crodino. Fill into pre-cooled cocktail glasses and add the fizzy stuff in the last moment.

I hope to be back with new recipes later this summer. We are taking a leave of absence to catch some Californian air and search for new cocktail inspirations.

Zum Wohl, cheers, enjoy.