At the beginning of the month, my 6-year old son came home with an art project from his first grade class. On one side of a paper plate, he had glued yellow and brown curly pieces of construction paper, with a smiling lion’s face drawn in the middle. A fuzzy cotton ball lamb stared out shyly (or perhaps that would be “sheep”ishly) from the other side of the plate. He handed the two-headed project to me and announced, “March comes in like a lion and goes out like a lamb. Did you know that, Mum?”
At the time, March was certainly roaring like a lion, snow drifting in day after day. I was feeling relatively bitter towards Punxsatawney Phil by that point (that is the last time I trust a groundhog), and was eager to believe my son’s pronouncement. If we could put our heads down and power through another week or two of snow, we would be rewarded with spring flowers, blue skies and the warmth of the sun. Well, the flowers made an appearance, but today their delicate petals were pummeled by the wind and covered in cold, white flakes.
At that point, I had two choices. I could either sink further into my pit of bitterness or I could pretend that I had an influence on the changing of the seasons. For my sanity, I went with the latter approach. Out came the cocktail shaker and in went ingredients that make me think of warm weather. Passionfruit and lime juices were vigorously shaken with gin (the choice of any self-respecting Englishman living in a tropical climate) to make a slightly sweet, refreshing martini. The only thing that was missing was the paper umbrella. Out like a lamb, indeed.
Pour passionfruit juice, gin and lime juice into a cocktail shaker filled partway with ice.
Shake well and strain into two martini glasses.
Garnish each glass with a slice of lime. Serve.
- 4 shots passionfruit juice
- 2 shots gin
- 1 shot fresh lime juice
- Pour passionfruit juice, gin and lime juice into a cocktail shaker filled partway with ice.
- Shake well and strain into two martini glasses.
- Garnish each glass with a slice of lime. Serve.
From the kitchen of Cookin' Canuck | cookincanuck.com