A big problem with being a seasonally based cook (and in this case,
cocktail drinker) is that things go in and out of season. Compound that
with the fact that different things are available in different parts of
the world at different times – hello my friends in Australia and New
Zealand! – and it’s hard to hit it right for everyone.
don’t make a lot of cocktails with fruit, mostly because I spent the last
few years being a fan of whiskey-based libations and had forgotten a bit
about my long-lost friend, gin.
But we’re pals again. I had written this post up and taken the snapshots,
then put them into a folder. And then a bunch of other stuff I wanted to
share came along, and before I knew it, strawberry season was on the
verge of ending. Or depending on where you are, has already ended. If
you’re from Australia or New Zealand, you might want to bookmark this
post for a few more months.