Right now, Southern California putters along, not as if there isn't a problem, but in spite of the problem. We're dealing with nothing. It doesn't rain, so sprinklers run in January. Fire happens where there should be snow. A stand of iris in my yard bloomed last month. It was beautiful.
The satsuma tree in the backyard is bearing a mighty crop that has broken a few branches from its weight, and I don't understand why, other than maybe the stress of drought has sparked its need to reproduce. Thousands of fruit, small, intensely flavorful, deck the tree. It isn't its sweetest year, but by far, its most productive. I've juiced so many fruit, my fingers may smell like satsumas forever. We drink it as orange juice, though it is so much oranger, mix it with sparkling water, turn it into sorbet. And tonight, I drank it in one of my favorite cocktails, a drink made for a season like this one.
Blood and Sand
3/4 oz scotch
3/4 oz sweet vermouth
1/4 oz cherry heering
2 dashes bitters
1 1/2 oz orange or satsuma juice
Combine ingredients and shake in a cocktail shaker, or pour the ingredients, as I do, over ice in your favorite cocktail glass.
Sidenote: Today in the kitchen, I documented with my phone rather than my camera. I've never posted pictures to ATS that I've taken with my phone and usually rely on the much better image quality of my camera. But, today I was busy, and the phone was in my back pocket, so I tried it. Of course, I couldn't help playing with an artsy-fartsy image software, in this case Snapseed.