I haven’t written a post this year. That would seem to be pretty poor form for a blogger. I kind of have an excuse, but it’s not a very good one. I haven’t been to any new restaurants, and I haven’t cooked much. There are reasons for this: I was staying in a chalet in the Alps for a week’s skiing, and a few days after I got back heralded the arrival of an American visitor.
We went to Blauw for Indonesian, and A-fusion for dim sum, and various other tried-and-tested favourites of mine. But I didn’t want to risk anywhere new, and neither did I feel like making the lengthy recipes involving blood oranges and kohlrabi that I’d planned for January’s seasonal ingredients post…
So here I am making cocktails. Specifically, here I am making the Honey Badger – a sweet, citrusy, bubbly concoction drawn to my attention by my friend Andrea. There are various reasons why the name of this drink demanded for me to make it: starting with an actual badger, working through an American footballer who plays for Louisiana State University’s college football team, and culminating in my American visitor who has come affectionately to be known by me and my friends as the Honey Badger, too.
