Okay so I am going to be the first to admit that not every book featured on BBTP is scholarly-grade material. Like, I am not too proud to share that I just finished Joanna Fluke’s Chocolate Cream Pie Murder and was obsessed. That being said, Mastering the Art of French Eating by the iconic Ann Mah was both enriching and entertaining, and will NOT be frowned upon when you bring it up on your next Zoom call.
the book: Mastering The Art of French Eating by Ann Mah
Mastering the Art of French Eating, tells the story of ten different regions of France and their signature dishes from the perspective of Mah, who is living in Paris while her diplomat-husband is on a three year assignment.
It is delicious and lucsious and you’re going to absolutely love it *Sandra Lee voice*
the bite: French 75 Flight
There were many tempting recipes to accompany Mastering the Art of French Eating. Fondue, Steak Frites, Boeuf Bourguignon… that’s all well and good, but we thought that a cocktail would be a little more on-brand for this one. So, we have mastered the art of French drinking by creating a flight of French 75 cocktails!
This French 75 flight includes six cocktails: A classic French 75, lime, blood orange, grapefruit, pomegranate, and lychee. Don’t let the steps below scare you, essentially all you need to do for this is create one base simple syrup and divide it into six separate bowls. After flavoring the individual syrups, add each to the cocktail base (champagne, vodka, lemon juice) and enjoy!
A standard French 75 calls for gin, however we are vodka people so that is what we used.
- 2 cups of sugar
- 2 cups of water
- 4 lemons, juiced
- 1 lime
- 1 blood orange
- 1 grapefruit
- 1 pomegranate, juiced
- 3 lychee tea bags
For the simple syrups:
- In a sauce pan, make your simple syrup by combining the sugar and water; bring to a boil and let cook until all of the sugar is dissolved
- Remove your simple syrup from the heat and divide into 6 glasses or bowls
- In the first bowl, place the 3 lychee tea bags to steep; set aside
- In the second bowl, juice your pomegranate by smashing a few seeds (you can also use pomegranate juice for much easier and cleaner method)
- For bowls three, four, and five, Zest and juice the lime, blood orange and grapefruit; remember that before adding these syrups to the cocktail you need to strain out the zest; I used a small tea strainer
- Leave the sixth bowl plain!
For the cocktail base:
- In a pitcher combine 12 oz. of vodka with 12 oz. of champagne and 4.5 oz of lemon juice
- Divide your base into six glasses for your flight
- Add 3/4 oz of each syrup into a different glass (or to tasteeee)