Let’s Get Blitzen: Cocktail Advent Calendar – Day 14 – Rye & Rosemary Mirth. Rising with the sun and mixing a stiff drink has become my Saturday morning routine.
I would say this has the same net effect on my health, wellness and alignment of my chakras as if I were one of those people that wakes up at 5 a.m., drinks a glass of lemon water, writes in their gratitude journal, does a 75-minute session on their Peloton bike, completes a 11-step skincare regimen, drinks a green smoothie, and learns a language before heading into work.
I am not a morning person and I kind of resent the “hustle” culture that evangelizes early risers who get in 3-4 hours of productivity before going to work for 8 hours. What ever happened to rest? Maybe getting up before dawn isn’t the best thing for your mental or physical health.
I truly think we all need to do what feels right for our own bodies, even when the pervasive narrative celebrates constant, endless work. Whether it’s for someone else or for the relentless journey to self-improvement.
In university, I played varsity field hockey and was forced to get out of bed and go to practice for 6 a.m. every day for 3 months of the year. I hated it. I loved the sport and sure, I felt invigorated by the time practice was over but my teammates couldn’t even talk to me for the first hour – I’m a soul-eating demon at that time of day.
Are there things that I wish I did more of in terms of self-care? Of course. Do I think waking up at 5 a.m. is the only time to accomplish them? No. If I woke up that early, I would still have the same number of waking hours in a day because I’d be going to bed at 9 p.m.
It’s all about time management and prioritizing the things that are most important to you. Whether it’s getting in that workout, journaling, or making ANOTHER cocktail for this advent calendar.
Today’s feature is a tasty little tipple that includes rye, muddled rosemary, ginger syrup, sweet vermouth, lemon juice, and cardamom bitters. It’s a very easy-drinking cocktail with great Christmas baking spice flavours.
Add the rye and leaves from one sprig of rosemary to a cocktail shaker and muddle.
Add remaining ingredients and ice. Shake for 30 seconds and double-strain into a rocks gass with one large ice cube.
Garnish with one sprig of rosemary and a twist of lemon peel.
Combine sugar, water, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring often until sugar is dissolved. Simmer for 10 minutes, reducing heat as needed, to allow ginger to infuse. Remove from heat and let cool to room temperature before using. Syrup will keep in an airtight container in the fridge for up to two weeks.