Time for an apéritif! Here's what to serve for this ritualistic pre-dinner drink. And no, apéritif is not just another word for "cocktail." Vive la difference!
I travel to Provence often. I better not catch anyone putting anything like menthe in my pastis! I do go for the more artisanal varieties or the commercial Henri Bardouin that have more interesting flavors from the garrique.
I detest cloying sweet wines, but I love the Muscat de Beaume de Venise as an aperitif. First experiencing it as an aperitif in Provence is one the primary reasons I wanted to return. I judge local Provence restaurants by whether they offer BdV as an aperitif or not. It is especially good with the local melons. Sometimes I put some BdV in the cavity of half melon along with a fresh strawberry.
LOL! If we ever cross paths in France (and one day, I hope we do!), I most certainly will not offer you a Perroquet!
I'm so glad you mention that you are not a sweet-wine lover, but you like Muscat de Beaume de Venise as an aperitif. The first thing people ask me when I suggest a fortified wine for an aperitif is, "Is it sweet?" They wrinkle their nose when I try to explain that yes, it can register as sweet, but in a fascinating, nuanced way. It's a hard sell. Some people are really pretty closed minded about these wines as aperitifs--and I think they're missing out on so much!
Love this! Reminds me of the Lambeth Walk Fizz cocktail recipe I adapted from James Beard winning bar Maison Premiere for easy home mixing!
It’s a decadent ode to New Orleans culture, giving the creamy Ramos Gin Fizz a tropical, Willy Wonka-esque spin.
check it out:
https://thesecretingredient.substack.com/p/get-james-beard-winner-maison-premieres
I travel to Provence often. I better not catch anyone putting anything like menthe in my pastis! I do go for the more artisanal varieties or the commercial Henri Bardouin that have more interesting flavors from the garrique.
I detest cloying sweet wines, but I love the Muscat de Beaume de Venise as an aperitif. First experiencing it as an aperitif in Provence is one the primary reasons I wanted to return. I judge local Provence restaurants by whether they offer BdV as an aperitif or not. It is especially good with the local melons. Sometimes I put some BdV in the cavity of half melon along with a fresh strawberry.
LOL! If we ever cross paths in France (and one day, I hope we do!), I most certainly will not offer you a Perroquet!
I'm so glad you mention that you are not a sweet-wine lover, but you like Muscat de Beaume de Venise as an aperitif. The first thing people ask me when I suggest a fortified wine for an aperitif is, "Is it sweet?" They wrinkle their nose when I try to explain that yes, it can register as sweet, but in a fascinating, nuanced way. It's a hard sell. Some people are really pretty closed minded about these wines as aperitifs--and I think they're missing out on so much!
Thanks for sharing this!
We will be in Bédoin all of June this summer drinking pastis, BdV, and local wines
Ah! Wish we were going to be around that way. Not headed to France this summer, unhappily! But thanks for letting me know.
The Pineau des Charentes sounds perfect
It is amazing. And Iowa City-based Robert Morey, who owns Best Case Wines, imports it, so there may be some around your neck of the woods.
Love the photo from Collioure! I knew where you were the moment I saw it!