Back home, spring is still wearing her winter coat.
One moment March is spring and then it’s back to winter. March doesn’t ever seem to be one thing or the other--except maddening. Teasing us with warm caressing breezes, then freezing us out with a blizzard the next day. On warm days, windows are thrown open. Tulips and daffodils leap out of the ground; all stopped in our tracks by icy pellets and blistering wind the next.
March reminds me of the one sure lesson of failure and change—resilience.
The daffodils and tulips bounce back from a blizzard. The question is when life buries us in a blizzard of deadlines, to-do lists, phone calls can our inner, secret flower burst forth when conditions are right?
To help create spring in your heart. Here's a lovely cocktail with the appropriate name for this Lenten, spring season of Corpse Reviver.
I tasted this creation at The Old Bull Tavern in Beaufort.
You'll have to ask a local how to find this restaurant because the only sign is this little sign in the window.
Or plug the address, 205 West St., Beaufort, and let GPS guide you.
It's a lovely tavern with great food and seasonal cocktails. The Corpse Reviver, our server told us, comes from the 1930 Savoy Cocktail Book by Harry Craddock.
The recipe is as follows:
1 part Bourbon, 1 part Lillet Blanc, 1 part Lemon Juice, 1 part Cointreau. You could substitute Gin for the Bourbon, if you prefer.
Pour over ice in a cocktail shaker, shake. Pour into a martini glass, garnish with a slice of lemon peel.
This bracing drink will revive and refresh and flavor your spring dreams.