Winter cocktail: blood orange rosemary fizz
I fell in love with blood oranges my first year of graduate school. Almost every Saturday morning that year we trekked to Santa Monica to splurge on produce at the farmers market – top-quality, top-price produce to distract myself from how much work I had to do and how terrified I was on a weekly, daily, hourly basis. Blood oranges were unique enough for me to fancy myself something more than a poor, lowly, graduate student with little other than my undergraduate loans to my name, and bitter and tart enough enough to wake me up a bit each time I had one. Eating a couple every day gave me little shocks to the system that kept me going through endless site visits and mapping exercises and paper writing and group projects.
