October 2, 2013
Can I be honest with you, reader? I think I might have overdone it a bit last week.
I was shooting at some of my favorite bars in Paris. Which meant, of course, that I was drinking a lot of cocktails. How could I not? Expertly mixed by charming barkeeps with far more sophisticated palates than mine, bourbon and rye and gin was coursing through my veins nightly.
Still, there is something to be said for a simple, seasonal drink that you can make at home without the assistance of an expert — and this one is sneaking it at juuust the very end of peach season.
With a little egg white for that foamy cap, and some basil for fresh herbiness, this cocktail begs to be paired with a hearty brunch.
July 13, 2012
If fairies were to drink something other than raindrops and morning dew, this would be it.
There’s a shop on Rivoli a few blocks from my apartment that sells honey. Only honey. Oh, and some health products made from honey or pollen. But really, it’s the back wall, entirely covered with different varietals of golden syrupy bee spit, that I’m interested in.