Happy Mother’s Day! Screw cooking. Start sipping.
As we enter the season of Hallmark holidays — those inauthentic, soulless, made-up occasions we all scoff at, but will curse our nearest and dearest for overlooking — please accept this gentle Mother’s Day reminder, and be sure to send a heartfelt card, a lovely plant or a case of champagne to all the deserving mothers, grandmothers, wives and daughters in your life.
If you don’t have any of the aforementioned, feel free to rouse yourself from your sofa-induced stupor and send the champagne to me. One bottle per hour of labor seems appropriate. Mine went on for approximately 18, and I still recall every agonizing, nauseating, humiliating second as if it were yesterday — unflattering fluorescent lighting, insufficient quantities of narcotics and random interns in me to the elbow. What a day that was!
Astute reader Lora Robins sourced and sent along the lovely slattern-inspired Mother’s Day card pictured above, which features the touching inscription I lifted for the title of this post. Thanks, Lora! I was so moved, I went straight to the liquor cabinet, retrieved the ingredients for my favorite champagne cocktail, popped the bubbly and started the party early!
So without further ado, here’s my recipe of choice for this year’s day of recognition and relaxation. As I dislike excessively sweet drinks, I use far less sugar than is usual in a champagne cocktail. Most recipes call for a cube per drink, but I just use a suspicion of simple syrup instead, though sometimes I skip it altogether, as the Grand Marnier is quite sweet. You’ll do as you like.
The Slattern’s Champagne Cocktail
1 tsp simple syrup (more or less to taste)
2 dashes Angostura Bitters, or similar
1 ounce Grand Marnier
Slosh the ingredients around to mix, then fill each flute with the ice-cold, dry champagne of your choice. I like Gruet from New Mexico. It’s tasty enough to drink on its own, but not so expensive that it you feel guilty mixing it with something. Garnish with a festive orange slice, maraschino cherry or both.
Let the wild rumpus begin!