Embracing the Old and the New
After eating a ton of appetizers — including an experimental bite of seared foie gras; afterall, 2010 is the year for trying new things — with two of our favorite people, we roll over to an old school hotel bar. Sinking into a dark, vinyl booth, we take it all in. The hazy paintings of lounging women, the piano player who apparently can play anything, the mustachioed bartender in suspenders, the older couple dancing.
Why don't we get out more often?
The server suggested a beer, martini, or a Champagne cocktail. Seriously? Yeah, I'll have one of those. Then recreate it for you later.
Here's to an amazing 2010. Cheers!
|Stand-Out New Year's Eve Cocktail Recipes and Ideas
Love Champagne and sparkling wine? Get more cocktail ideas from The Bubbly Girl.
|Champagne Cocktail Recipe
Pour syrup and bitters in a tall flute or cocktail glass. Top with tasty Champagne. Garnish with a lemon twist.
How to Make Lemon Twists for Many Drinks
Cut the top and bottom of the lemon off. Slice into the peel vertically top to bottom, stopping just before the blade cuts the fruit. Cut parallel slices all the way around the lemon, about 1/4 to 1/2 inch wide. When you need a twist, peel one off. The rest stay fresh on the lemon until you need them.
BONUS: Claudia of Mmm Me Gusta Shows How to Make a Kir Royale, One of Our New Year's Favorites, Thanks, Claudia!
CAUTION: Birds were not unusually harmed in the making of this post. At least I hope not. My curiosity ruled over rumors of goose-stuffing. So, what does foie gras taste like? Not liver, that's for sure. I hear pureed foie gras is different than the seared. The seared foie gras appetizer tasted like … meat. A nice tender meat, like pork or a blend of beef and chicken, if you can imagine that. Not sure I'd get it again — the accusations win, yes — but it's definitely a tasty thing to eat, if you must. Oh, and don't drink and drive. Especially tonight. Man.