Photo: Claire Lower
If living in the Pacific Northwest has given me anything, it is an appreciation of the seasons. Though I’ve always claimed to hate the heat and love the cold, living somewhere with a a barely-real winter and only the tiniest bit of snow has taught me that I just don’t like environmental extremes of any kind, and has made spring my absolute favorite time of year.
What it boils down to, essentially, is that I am a temperamental house plant. I want to feel sun-kissed, but not warmed, and refreshed but not chilled. Basically, I want to model my surroundings after the this Orangina cocktail, which is sort of like an Aperol spritz, only with a lot more gin and Campari instead of Aperol. (Though you could use Aperol if you so desire.) The Orangina provides gentle carbonation and a low-key creamsicle vibe, while the Campari adds a touch of bitter, and the gin provides gin (the most important component). To make it, you will need:
- 1 1/2 ounces of gin
- 1/2 ounce of Campari
- About 2 ounces of Orangina
Combine gin and Campari in a glass filled with ice and stir to chill. Strain into a champagne flute, top with Orangina, and sip your way to a sunny place.