Okay, so raise your hand if the pandemic has turned you into a Plant Mom or Dad? 🙋🏾‍♀️

I have taken my first steps in herb growing, and I have to say it feels pretty cool. There is also so much to say about the state of affairs when you begin to truly question - so what would I do if I had to grown my own food? This is something I know we should be thinking about more often, but despite years of conversation around farm to table this, and locally grown that - I honestly never put myself in the mindset of controlling my own food supply chain. I have sat comfortably in blissful dissonance of the agricultural and farming industry, and pretend that my ribeyes grow out of the ground and somehow end up in the grocery store (just kidding, I’m not that silly).

Alas, here we are in a pandemic/race war/apocalypse, and a bitch needs to get prepared. For what? Who knows, but I’ll be ready. So that means I need to learn how to make focaccia and minimally, grow some tomatoes and herbs on my patio. It’s the least I can do to survive this thing.

To my delight, I have managed to grow a tiny pot of mint leaves. Here’s why this is important: I like to make cocktails at home and my favorite cocktail of all time is the Mojito. I also like to photograph cocktails, which means my garnish game needs to be on point. Anyone that buys mint at the grocery store knows that often time, they only have the herbs in those small, plastic clam shells. Now those are just fine to use in terms of functionality, but they aren’t very photogenic. The other downfall is, if you can find a nice bundle of fresh mint, the shelf life is abysmal. WHAT’S A GIRL GOTTA DO TO KEEP A SOLID SUPPLY OF FRESH MINT LEAVES. First world problems. I know. But that’s really the point of this post. Like, look at us. Out here running out of toilet paper and lysol, but getting really creative with alternative disinfectants. Forgetting our masks at home, and using things like this to replace them:

The point is, look at all of this adaptation! I have to say, humans are stubborn as hell but we will adapt to some shit. We make a way, and the history books will sing of these triumphs.

And so, as I adapt to this new normal where I am forced to harvest my own mint leaves 🙄, I will leave you with this delicious cocktail recipe.

Try it out, and let me know what you think. Also, let me know what you are growing in your own home or garden!

Minty Fresh Apocalypse - Citrus Mint Cocktail Recipe

Ingredients

1/2 oz Hendricks Gin
1/2 oz Grand Marnier
1 oz Martini and Rossi Extra Dry Vermouth
1 oz Agave Nectar
Juice of Half a Lemon
Juice of One Lime
6-7 Mint Leaves

Combine ingredients into a shaker with a generous amount of ice and shake well for 15-30 seconds until chilled. Double strain into a chilled coupe glass and garnish with mint. Enjoy!