Aperol Sour

I’ve been enjoying Aperol this summer. It’s a bitter orange Italian aperitif that is best known in the Aperol Spritz (Aperol floated in Prosecco). Since Aperol is a gorgeous red-orange colour, I thought it would be nice in a cocktail on Canada Day.

Last summer Cilantro made the most amazing No. 3 Aperol Sour, which I wrote about for Avenue Magazine. Using that recipe as a guide, I made what I’m calling just an Aperol Sour. It’s light, sweet, tart and slightly bitter, and the most amazing shade of red. Happy Canada Day!

Canada Day calls for a red and white cocktail. The Aperol Sour is perfect!

Canada Day calls for a red and white cocktail. The Aperol Sour is perfect!

Aperol Sour

  • 1 oz gin
  • 1 oz Aperol
  • 3/4 oz lemon-lime juice (fresh lemon and lime juice, combined)
  • 1/2 oz simple syrup (1:1 sugar to water)
  • 1/2 oz egg white
  • Garnish: 3 dashes Angostura bitters

Method: In a cocktail shaker combine gin, Aperol, citrus, syrup and egg white. Add ice and shake vigorously for 30 seconds. Strain into a coupe and garnish with Angostura bitters. If you’re a pro, shape them into a maple leaf!

A few good drivers

There’s a legion of support staff that help Bennett each and every day. Most of them work in special education at Bennett’s school — they are teachers, education assistants and therapists. They help him focus in class, support him in play with his peers and teach him prepositions or how to dribble a basketball.

Outside of school Bennett’s world expands to include doctors, specialists, babysitters and respite workers, swim instructors, volunteer adaptive ski instructors and soon, camp counsellors. They all do a small job in helping Bennett function and integrate into the larger world, by prescribing medicine, building his confidence on skis or helping him have an incredible summer filled with games, hiking and swimming.

And then there are the trusty folks who act as his conduits between his two worlds: the bus drivers who get Bennett to and from school safely every day.

Bennett rides the bus to school and has since her was three.

Bennett rides the bus to school and has since he was three.

Bennett has been riding a bus to school since he started at Renfrew at the age of three. We’ve had many different bus drivers over the years — and some repeat drivers — and they always greet Bennett with a smile in the morning and send him off with a wave in the afternoon. They patiently wait while Bennett dawdles his way to the bus, and drags his feet getting off after school (he doesn’t want to stop watching the TV screen!).

But I never really stopped to think about what the job might be like for them until I read Craig Davidson’s book, Precious Cargo: My Year Driving the Kids on School Bus 3077, this spring. The book chronicles his experience driving a busette of differently-abled junior high and high school kids in Calgary. Davidson, who previously had no experience with people with special needs, finds himself leaning to operate a wheel chair lift on the bus, getting to know his charges through daily conversations and banter, and even defending them against a high school bully and the bully’s father. He learns a lot about himself along the way. It’s a great book: serious and poignant, but with hilarious bits, too.

Precious Cargo

I got to thinking — after a note home about a month ago informing me that Bennett had been hitting another boy on his morning bus — these wonderful Renfrew drivers really must be a special breed. The kids at Bennett’s school range in age from three to 12, and even greater is their range of conditions, from autism to cerebral palsy to Down Syndrome. The drivers likely endure tantrums, screaming or even children who unbuckle and get loose inside the bus while it’s hurtling down Deerfoot Trail! And they have to know how to handle all of these situations, including my eight-year-old with loose fists after the morning commute! Yet despite what must be a lot of stress, plus driving in Calgary rush hour traffic (arguably more stressful), they always greet the kids with a big smile and are still smiling at the end of the day.

Their patience and dedication helps Bennett’s life run smoothly — and by proxy, ours — and I can’t imagine how we’d keep all the balls in the air if that bus with the rainbow didn’t pull up at 8:15 every morning. Thanks for driving my precious cargo!

Tequila Pineapple Fizz

Pineapple and basil go well together in a tart and savoury flavour combo that cries out for cocktail experimentation. So I made this drink, which is like the love child of a mojito and a gin fizz, with basil instead of mint and tequila rather than gin. A squeeze of lime tones down the pineapple’s sweetness and a touch of agave syrup takes away the spirit’s bite. Lengthen it with soda water and you’ve got a pretty, refreshing summer sip. Enjoy!

What to do with all that fresh basil from the garden? Just add tequila, pineapple juice and a splash of soda.

What to do with all that fresh basil from the garden? Just add tequila, pineapple juice and a splash of soda.

Tequila Pineapple Fizz

  • 1.5 oz Espolon tequila
  • 1 oz fresh pineapple juice
  • 0.5 oz fresh lime juice
  • 1 tsp. agave nectar
  • 5 large basil leaves
  • Top soda water
  • Garnish: Basil sprig

Method: In the base of a cocktail shaker, muddle basil gently with tequila, pineapple juice, lime juice and agave nectar. Add ice and shake. Pour into a Collins glass, add ice then top with soda water (about 1 oz). Stir and garnish with a fresh basil sprig.