We made it, folks — though not without bumps and bruises. Considering Mayor Bob Buckhorn said Tampa was set to get "punched in the face," Hurricane Irma wasn't as much of a devastating blow as expected. I know that everybody didn't come out unscathed, but, for the most part, our region did. And that is a relief.

So what now? I find it weird not checking the news for a storm track update every hour on the hour. In search of some normalcy, I've returned to work. However, my search continues with this week's recipe, a drink I made after clocking out Tuesday. I came home to no power, like many of you I'm sure, but given what we were faced with, I'm not complaining. In fact, on the heels of the storm, it was so nice out that I took the opportunity to enjoy the weather on the patio.

It just felt right to soak in what seemed absent for so long, with a cocktail in hand, of course.

While Sweet Relief calls for gin, vodka will work as well. I also recommend using the freshly squeezed bounty of in-season oranges. This drink is the perfect accompaniment to lounging outdoors on a sunny, breezy day — preferably around sunset. Because if there's one thing Irma reminded us, it's not to take those times for granted.

Now, onto that Relief.

Sweet Relief

Makes 1

Raspberry Syrup:

1 cup water

1 cup sugar

18-20 fresh raspberries

In a small saucepan over high heat, add water and bring to a boil. Add sugar and stir until dissolved. Reduce heat to simmer, then add raspberries (don't mash or stir briskly). For clear syrup, simmer for 5 minutes. Strain into a container with lid and store refrigerated for up to 1 month.

Cocktail:

2 ounces gin

1 ounce dry vermouth (sweet is OK, too)

1 1/2 ounces fresh squeezed orange juice

1 ounce raspberry syrup

In a cocktail shaker filled with ice, add all ingredients and shake until well-chilled. Fill a rocks glass with ice and strain in cocktail. Garnish with half of an orange wheel.

Connect with CL columnist Chris Fasick on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.

This article appears in Sep 14-21, 2017.