May Daisy cocktail
And before we know it, it’s May. After this lockdown is over, which is planned to unfold in France on Monday, I realize I’m going to have to go back and rewrite all the posts I wrote during the last few months as in the future, people will read them and wonder what the heck I am talking about when I say “lockdown,” “confinement,” and “shelter in place.”
Or not. Unlike other blogs, I still keep the actual date on posts and recipes, since each is a snapshot in time, relating to a certain date, place, ingredient availability, or event. So maybe I should keep them as is, and let people know why I was telling people to make cookies with no eggs and only half a stick of butter? Or why they shouldn’t toss, but use, those precious radish greens to make soup. What do you think?
I’m also figuring out what to do with my IG Live videos I’ve been doing daily. It was nice to reach out to people during confinement and share a daily cocktail. And it was also a good replacement for my canceled or postponed book tour for Drinking French. But not sure how relevant they’ll be if I continue since people everywhere are heading back out and perhaps moving their lives less online, and back into the real world.
In the meantime, this spring-friendly sipper comes from The PDT Cocktail Book by Jim Meehan. Books, too, are also snapshots in time. After writing his award-winning book, Jim went on to other ventures and venues. He was kind enough to write a nice quote for the back cover or Drinking French and wrote an award-winning bartender’s manual. Phil Ward, who came up with this recipe at PDT in New York, also moved on, opening his own bar called Altar.
This vivid refresher gets its taste from two iconic French spirits, cognac and Chartreuse, which many of you have gotten to know better over the last few months. It’s a very easy cocktail to make and a good dose of fresh fruit juice does make me feel hopeful about spring. A mint leaf reminds us that things are in bloom again, too.
May Daisy cocktail
- 2 ounces cognac
- 1 ounce freshly squeezed lemon juice
- 3/4 ounce green Chartreuse
- 1/2 ounce simple syrup
- fresh mint leaf or sprig
- Add the cognac, lemon juice, Chartreuse, and simple syrup to a cocktail shaker. Fill two-thirds with ice, cover, and shake vigorously until well-chilled, about 15 seconds.
- Strain into a chilled wine glass. Garnish with a fresh mint leaf or sprig.