Not even a long and bothersome journey home involving not one but two reroutings and a seven hour wait in Amsterdam could wipe smile off my face.
I even managed a friendly grimace while queuing to report my luggage missing. It still haven't turned up and it contains quite a few treasures and most of my summer wardrobe.
But I still have my little black note book with ideas, stories, interesting facts and overall impressions from four brilliant days of seminars, tastings and networking.
At the same time I came home to the Danish weather is outdoing itself with high temperatures and lots of sun.
While this place will never be the tropics tonight it is time for a tropical drink and as we are less than a week from Mixology Monday and the theme of The Smash I figured I would put a theory to the test that I developed on Friday in a ballroom at the Royal Sonesta Hotel while listening to Jared Brown and Anistatia Miller talking about the journey from garden, field and forrest to bottle and glass.
The two of them were advising against adding sugar to a bottle of booze with fruit when you want to make a liqueur. The reson being that natures aim for osmotic balance would push the sugar from outside into the fruit instead of drawing the sugar from the fruit into the booze.
In other words by disregarding their advice you can make sour fruits sweet.
So today about an hour before mixing my drink I peeled an lemon and broke it into bits in a bowl and the covered it with a lavender simple syrup.
Then I took the cue from a drink mixed by the guys from Duck and Cover Bar in Copenhagen they call Frederiksdal Fizz where a cachaca aged in cherry wood is mixed with cherry liqueur and seltzers and married it with my idea of sweet lemons:
- 6 cl of cachaca aged in brazilian cherry wood - I used Germana's Caetano's cacha
- 2 and a half slices of lavender syrup infused fresh lemon
- 2 cl cherry liqueur - I used Frederiksdal New Nordic
- Lemon soda - I used Pellegrino Lemonata
- sprig of lavender
- Maraschino cherries - I used my own.
Add straws and garnish with a couple of marashino cherries.