The best piece of advice I ever heard was at Hub 51 in Chicago O’hare airport. I was sipping a pre-flight spritzer and I over heard two passerby’s: (one man to another), the first one spoke, “Your girlfriend is what’s stopping you from finding your wife.”
I thought, “Wow, that is honest, bro!” That, and – “don’t order the flan.” (Duly noted.)
I like that; honesty. You know? A dwindling notion in humanity; masked by unethical and pretentious social ‘norms’. White lies, fibs, even blatant, adamant, unfaltering flickers of the eyelashes or side eye dashes that could light up a polygraph seem to perplex an audience with persistent, convincing conviction. And honesty has become a perception, for which we may need a prescription. Fabricated, prepossessed strongholds = and idea of candor, when in another reality…is not. This idea system is disconcerting.
Brains are strange. Cavalier cultivation confuses, but I for one, refuse. I refute the fate of congested, neglected concepts…empty calories. No. I only drink the good stuff.
Who do you believe anymore? I’m not sure I trust anyone. Pretty sure you shouldn’t either. But, here’s one thing you can consider: these bloody orange and elderflower spritz’s are frickin’ delicious. Honest…cross my heart.
Takes 5 min; Make 4 honestly, refreshingly delicious spritz’s
Ingredients for Blood Orange, Elderflower Spritz’s
- 3/4 bottle good, chilled pino grigio
- Juice of 2 blood oranges
- 6 oz elderflower liqour
- 4 oz sparkling wine or prosecco
- 4 oz sparkling water
- Ice
Method
Line up 4 beautiful glasses.
Equally divide the 3/4 bottle of pino gris amongst the 4 glasses.
In a cocktail shaker, place a big handful of ice along with elder flower liquor, the juice of the blood oranges and shake well.
Pour this equally into the glasses.
Top with the Prosecco and sparkling water.
* You could opt to use all Prosecco or all sparkling water too.
Looking for other honestly delicious recipes? (That pair well with spritz’s:))
- Potato Pizza with Smoked Mozzarella, Truffle and Rosemary
- Grilled Strawberry Steak Salad with Burrata
- Leek and Potato Tart with Beet Soaked Apples
- Grilled Halibut with Hatch Chili Butter
- My Favorite Shark-Cuterie Platter
