Strawberry Cooler Cocktail recipe

Whoops! A big problem with being a seasonally based cook (and in this case, cocktail drinker) is that things go in and out of season. Compound that with the fact that different things are available in different parts of the world at different times – hello my friends in Australia and New Zealand! – and it’s hard to hit it right for everyone.

Strawberry Gin Cooler Cocktail

Strawberry Gin Cooler Cocktail

I don’t make a lot of cocktails with fruit, mostly because I spent the last few years being a fan of whiskey-based libations and had forgotten a bit about my long-lost friend, gin. But we’re pals again. I had written this post up and taken the snapshots, then put them into a folder. And then a bunch of other stuff I wanted to share came along, and before I knew it, strawberry season was on the verge of ending. Or depending on where you are, has already ended. If you’re from Australia or New Zealand, you might want to bookmark this post for a few more months.

Strawberry Gin Cooler Cocktail

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One of the first books that made me fall in love with France, and French cuisine, was Roger Vergé’s Entertaining in the French Style. Vergé was the chef and owner of Moulin de Mougins, his world-famous restaurant on the Côte d’Azur, near Cannes. I never went, but used to page through the book, admiring the relaxed, friendly lifestyle that always seemed to revolve around a table,…

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Le Trumilou

I was walking down the Quai de l’Hôtel de Ville on a recent warm summer night and passed by the outdoor tables of Le Trumilou. I like eating outside on a terrace in Paris but when they implemented the non fumeur law in France for restaurants cafés, the smokers went outside. It was kind of vexing because it was so nice that everyone could go outside…

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Gin and Tonic

Growing up in New England, gin and tonic is the classic summer drink. It’s bracing, fresh, cool, and not overly potent. The joke was that they tasted like after-shave lotion, but to be honest, most after-shave lotions smell pretty good. Often they’re scented with lime or something mentholated, at least they did when I was a kid and smelled them at the barber shop. That…

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Jennifer McLagan always seems to know what we want to read about, and cook, before even we do. She wrote a slew of popular and award-winning books, which include Fat (which bravely came out during the low-fat craze, and nevertheless was a big hit), Bones, and now, Bitter: A Taste of the World’s Most Dangerous Flavor. The book is a celebration of flavors that are on the cutting edge, taste-wise….

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It always amuses me to see recipe for things like French Chocolate Pancakes, French Crullers or a “French” Watermelon Cooler. I guess adding the word “French” makes things seem more appealing…unless they’re using French chocolate or French watermelon, then they have the right to call it that, and I’ll allow it. But I remember the look on his face when I was trying to explain…

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  Many of what are called the “new” bistros of Paris are actually just restaurants with hip young chefs painting plates with a straight line of sauce, adding some powdered radishes and a shiso leaf next to pieces of pork belly, or doing the “line-up” of food (ie: a smear of root vegetable puree down the center of the plate, with herb leaves, flowers, a dice of vegetables,…

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People often think of Paris as a museum stuck in the past. Sure, one of the things we all love about Paris is the old charm that persists in the architecture, the culture, the cuisine, and in some cases, the way of thinking. (The recent taxi versus Uber battle irked a few French tech entrepreneurs as they felt it presented an image of France as a place…

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With some exceptions (white chocolate in fresh ginger ice cream, caramel corn, marshmallows, and candied peanuts, for example), I tend to like things that aren’t too sweet. That occasionally confounds people because I’m a baker and I am no stranger to sugar, honey, and maple syrup. But I tend to gravitate toward things that get their flavors courtesy of chunks of bittersweet chocolate, a swirl of dark…

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