French 75’s to Toast the New Year!
Ok, I know we’re already a week into 2017, but I’m still reflecting on 2016 and mapping out goals for the new year! I think writing down goals is powerful because it creates a paper trail. Plus, by putting them out into the universe, I’m forcing myself to be accountable. I won’t bore you with my many, many goals for the year–many of which are related to this blog and many of which are not, but I will share a few!
- Bake (and cook!) more savory dishes. Ok, I’m sure you’re probably thinking that I already bake enough, and I probably do. But, I love challenging myself and going outside of my comfort zone, so I’d like to bake even more this year. Especially things I’ve never made!
- Host more dinner parties. Yes, I live in Manhattan in a microstudio, but I really love having people over to fill their bellies with a homecooked meal. I just happen to live in a one-room apartment that’s probably the size of many people’s bedrooms. In 2016, I managed to cook dinner for friends a total of one time. Which is pretty tragic. So, I will not let the fact that I have photo props, camera tripods, and multiple move-able pantries that occupy most available space prevent me from having people over.
- Share more travel content. Many of you may not know this blog was “Foodie in France” before it was “Foodie In New York.” It started as a food + travel blog to document the year I spent eating my way around France and Europe. I have some really exciting trips planned for 2017, spanning multiple continents, holidays and celebrations. I want to share those experiences in a way that’s fun and even a little informative. My goal isn’t to write comprehensive-type guides, but just to share hidden gems and highlights that might inspire you to visit.
And now to that beautiful cocktail I made New Year’s Eve… This cocktail was inspired by my recent trip to Louisiana for Christmas. One of our neighbors in Baton Rouge has a lemon tree. They put a sign out, “Free Lemons,” so of course I helped myself. These lemons are large and beautiful, and best of all, aren’t waxed! I basically ended up bringing more lemons than I could carry back with me to New York. When you buy lemons from the supermarket, they often have a layer of wax on them. This is to preserve them so that they have a longer shelf-life, but it also ruins the best part of a lemon–the lemon zest. So, stay tuned for some lemon-y recipes!
New Year’s Eve French 75 Cocktail:
2 lemon slices
1 shot of gin
1 shot of lemon juice
1 shot of simple syrup
Add a slice of lemon to each glass. Combine the gin, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake, shake, shake! Pour half in one champagne flute and half in the other. Fill the remainder of the glass with sparkling wine.
Pictured: Champagne Flutes
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