How to drink your lilacs

“I sit at my piano, wander the wild whereby
And the lilacs drank the water
And the lilacs die
And the lilacs drank the water
Marking in the slow, slow, slow passing of time”

Lilacs by Waxahatchee

I have been careful to mark the seasons this year. For future creative projects, but also to help "mark the slow, slow, slow passing of time.” The universe is testing my newly minted patience these days. Juggling lots of projects is my preference. Currently, I am waiting for a big project requiring a majority of my time, which is forcing me to coast. It’s not warm enough to pass time at the beach and it is still too pandemic to have friends to coast with. So I have been soaking up the fleeting micro-seasons of New England, drinking them in as they bloom.

The lilacs are bursting, showing off their many varieties, colors and stunning scent. There are few things better than fresh cut lilacs by your bed when you wake up in the morning.

How to drink your lilacs.
Inspired by chef Camille Becerra

Ingredients:

2 big lilacs, flowers only, no stems please
300 ml of sake (I suggest: Kubota ‘Anniversary’ Junmai Daiginjo)
3-5 frozen blueberries for color

Method:

• Place flowers in quart container. Pour sake over the flowers and cover. Let sit in the fridge for 2 days.

• Strain in to a chilled glass.

Enjoy!