When you come to a fork in the road, take it! - Yogi Berra
It’s been about a year since I made Marivelous Me my fulltime gig, and while it’s been an absolute blast, I’ve come to the realization that I really miss people. Working on a blog day in day out is pretty much a solo effort. Often, days go by and the only human I see and talk to in person is Mr. Mari. While I love Mr. Mari with all my heart, it turns out I need a bit more in-person human contact on a day-to-day basis. Who knew?
I find myself at a proverbial fork in the road. I love working on Marivelous Me, but I’m itching to get back into the food world, physically. What does that mean exactly? I’m not entirely sure yet, but for now at least, it means I won’t be posting here everyday. I gotta get back out there. For starters, I enrolled in a bartending course a few weeks ago, just passed my tests and got my diploma. Woo hoo! So, for now, I’ll leave you with a recipe for one of my favorite classic cocktails: A French 75.
A big shout out and hand clapping to my readers - for your encouragement, funny comments and practical questions. I'm on a new adventure so wish me luck! I’ll keep you posted on where this road takes me…
FRENCH 75 - serves one (but at least double the recipe!)
Adapted from Eben Freeman
1-1/2 ounces London dry gin
1 lemon, rinsed
2-teaspoons simple syrup
2-ounces dry sparkling wine or Brut champagne
Ice
Put a champagne flute in the fridge to chill while you get your drink together.
Using a channel zester, remove the lemon rind in a continuous spiral. Don't worry if it breaks, just try and get pieces that are at least 6-inces long. Juice lemon into a non-reactive container.
In a shaker, add gin, 3/4-ounce lemon juice, simple syrup and ice. Shake until really chilled, about 15 seconds. Strain into chilled champage flute and top with champagne.
Twirl 6-inches of lemon zest around your finger to make a spiral. Carefully place into champagne flute. À votre santé!
