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Atelier Lime Sorbet

It’s the tail-end of summer and we’ve cursed the sweat and the funk everytime we’ve opened the car door, right?

I’ve mostly gotten acclimated to not having air conditioning here in France. I kinda prefer it (I can hear the collective gasp from all of my Texas friends right now), I have fewer sinus headaches and mold and mildew are not a problem. However, the southwest of France experienced a heatwave in August that saw the thermometer reach above 40° (104°F) and everyone was hiding out in the climitized grocery stores during the day. And like most of the civilized world, we purchased excessive amounts of ice cream that half melted on the way home.

One flavor we decided to test was citron vert (lime) sorbet. The packaging boasted all-natural flavors with morsels of lime peel. They weren’t kidding! I don’t know how anyone could eat this straight because it has a serious pucker factor. I mean, the acid hurt my teeth it was so intense. So I used it to make cocktails instead!

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We recently picked up a pack of Limonade Mascaret while visiting Brasserie Mascaret and a bottle was chillin’ in the frigo. This artisnal lemonade is all natural and has a light, refreshing flavor.

In champagne trumpet glass:

*Two scoops lime sorbet

*One ounce Grand Marnier Orange Liqueur

*Fill with Limonade Mascaret.

The finished product was still tart, but quenching with a margarita vibe. I’ll do this one again.

CUBA LIBRE CHILL

The Cuba Libre is my go-to in dive bars and merits its own blog post. It’s so much more than a simple rum & cola when you add the lime juice, so I thought this would be a perfect opportunity to use up this citron vert sorbet.

In a tall collins glass:

*Two scoops lime sorbet

*1 1/2 ounces aged rum (don’t you dare use white rum)

*Fill with Coca-Cola.

I could drink this year round. I immediately went to Amazon.co.uk to replace my copy of Hemmingway’s Islands in the Stream and introduce Yannick to Le vieil homme et la mer.

CRANBERRY COOLER
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During the Sex and the City heydays, I rolled my eyes everytime a Charlotte wannabe came to me with the ingredient list for the Cosmoplitan. Eventually, the popularity of this cocktail died off (much like the careers of those four ladies), but since lime juice is a component in this vodka based drink, I decided to revive the recipe.  I skipped the vodka for this one because I didn’t feel that it added anything flavorwise and would’ve been alcohol-overkill on a hot day.

In a goblet (because I don’t have martini glasses):

*Two scoops lime sorbet

*1 1/2 ounces Grand Marnier

*Fill with cranberry juice.

This ended up being the sweetest of my three experiments. Not cloyingly sweet, but my gosh, have you ever noticed how much sugar there is in industrial cranberry juice? The sorbet and juice balanced each other out (what we’re always looking for) and the orange liqueur added some roundness. BTW I tried coming up with a creative name for this cocktail, but failed. Any suggestions?

So, I was able to finish up that sorbet (substitute lime sherbet, if you like, but know it will be more creamy and sweeter) and beat the heat. In three months, we’ll all be whining about forgetting to wear a scarf and gloves and I’ll think fondly of remaking these chilly cocktails!

Cheers! A votre santé!

I am a wine professional. I’m supposed to drink with my pinky in the air and then rub in your face that my drinks game is better than yours.  Well, ok, I admit, I went through that stage in my career. We all do because having a big ego is requisite in this field. It takes a long time to prove not only that you know what you’re talking about, but that you have the practical skills to ‘sip n spit’ with the big boys.

Taking tasting notes at a fancy pants event at Château La Pointe. Pomerol, France
Taking tasting notes at a fancy pants event at Château La Pointe. Pomerol, France

Eventually, I became comfortable in my skill set and got over continuously trying to sell myself. ‘Cause ya know what? If I drink a Trockenbeerenauslese Riesling out of an old jelly jar it doesn’t lessen my enjoyment of that wine and if it does for someone else, they are probably ridiculous anyway.

I follow a variety of wine blogs and Instagram accounts myself. Frankly, I’m bored with seeing photos of Château Cheval Blanc and Château Haut Brion. We get it, you’ve got cash and class, whatever. I’m also weary of seeing a wine glass posed in beautiful scenery without any mention of what’s in the glass. All of these accounts seem to be pretentious displays of wealth and access or pretty pictures with no substance. So here’s what I propose:

Even after more than a decade in this industry, I have much to learn. That’s why I was drawn to this profession – I’ll never finish discovering. Another aspect that I love is that I get to transmit this knowledge to others.  I’d like to use this blog as a platform to bring that information to you. I’d like to share with you “ce que je bois” or “what I drink.”

By the way, I don’t limit myself to wine. How boring would that life be?  I enjoy a diverse repetoire of libations, so if you prefer hard ciders or esoteric herbal liqueurs I will get there, I promise.

Cheers! A Votre Santé! Slainte! Tchin! Whatever… bottoms up!

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***Aussi, une note pour mes amis francophones: Je suis en train de travailler sur la façon de lier ma version française. Je vous prie d’être patient, je vous jure que ça va venir.