Now, I didn’t really get into food and cooking until later in my life (not that I’m very old or anything) so I never really saw Julia Child on TV nor have I had a chance to appreciate her recipes in my own experience. I knew of her, of course, but that was about it.
It wasn’t until I saw her brought to life by Meryl Streep in Julie and Julia (which as a guy I’m not ashamed to say I loved) that I really grasped how unique and talented this figure was – and realized how much she had to overcome. I’m actually thinking of renting that movie this weekend to enjoy it again, perhaps over a meal from one of her recipes.
My first thought for today’s post was that I would make her favorite drink, but this week I saw plenty of those posts, along with one on TheKitchn with an alternative to her favorite. Looking over the recipes for them, I saw that this lady liked it simple and distinctly French. So today we’ll make a cocktail that goes along with that accord.
Adapted from Speakeasy Book
4 oz – Champagne (you know that’s French)
2 oz – St. Germain (made in France with fresh elderflowers)
2 oz – Perrier (the famous French mineral water)
3 lime wheels (because we’re making this in Texas, dammit)
As mentioned this cocktail is easy. Fill a wine glass with ice, top with the Champagne, followed by the St. Germain, and topping with the Perrier. You can do it all precise or you can eyeball it – filling up about half-way along the glass with the Champagne, and then splitting the other half with the St. Germain and Perrier.
Add the lime wheels and give the glass a swirl, just as you would if you were about to taste a glass of wine. Stick your nose in the glass, appreciate the bright elderflower aroma of the St. Germain as Julia would, then drink.
It’s a tasty spritz that I know I’ll be enjoying in the summer and one I don’t think Julia would mind drinking either. Cheers to a wonderful life.
Oh, I couldn’t leave without posting this awesome Julia Child remix that has been stuck in my head for the past few days. “Bring on the roasted potatoes…”