photo courtesy ofMartha Stewart
I am transported back to the Bahamas every time I think of an aperitif or cocktail inspired by champagne.
Trevor and I went to this ridiculously cool restaurant in Nassau one night, and with all the power of Google I am unable to find the name of it.
There was a sitting room, a sitting room! Just so British in service. They ushered us into the sitting room where we were handed a drink menu which we promptly ordered from, mind you I had been drinking rum-based concoctions all day at the beach. Poor me.
The liquor based beverage did not fare well after all my boozing, and the bottle of Red I picked to pair with our dinner did not impress either. But I remember the sitting room, the piano, everyone looking like they belonged (even though no one lives like this anymore), I was smitten with the whole process.
Yes, Smitten, we say that in sitting rooms. Don’t you?
Ever since, I cannot make or order an aperitif without this memory.
I made my very own healthy aperitif recipe today, and do believe you will like. Mainly because it is light, both on the blood and waistline.
I have been enjoying French 75’s lately, which is a cocktail made of champagne, gin, and lemon juice.
Pretty good. Unfortunately, many restaurants use demi-sec or cuvée. I prefer a champagne cocktail made with brut.
I whisked lemon juice and a drizzle of agave syrup to taste, then poured it into a wine glass. I topped the mixture with brut, but only halfway up the glass. The remainder, I filled with Perrier Lemon.
Note: I used a standard flute, but many like martini glasses, this makes measuring more difficult. But if you insist, the combo is 3 oz champagne to 2 oz Perrier.
Sante.
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