Pineapple-Ginger Sparkling Wine Cocktail

champagne cocktail

Whew! It’s been quite a year. There were some ups and a few downs. Looking back as the year draws to a close, I’m not sure they balanced out this time around. I had my share of moments when I just had to stop, take a deep breath, and do a little reassemble and reassess. One highlight might include the day at the mobile phone office when I purposely drew my head back then banged my head on the counter. (And no, repair of forehead dents isn’t covered by the French sécurité sociale, the national health insurance.) Another was when someone explained to me – and yes, with a straight face – that they don’t have USB ports in one of the most technologically advanced countries in the world.

There were a host of other things that were a little more serious, that I won’t inflict upon you. But I am pretty sure there are enough to stories from this year to fill a book. But I am also pretty sure that no one would believe me.

removing pineapple eyesfrench glasses

Like most cities, Paris presents itself as it is. It’s the beauty of the Left Bank and the Place Vendôme, contrasting with the realism of Barbès, the outer arrondissements, and the ragged fringes that surround the city. But we all know that a perfect baguette doesn’t look right. It’s the bubbles, burnished spots, and irregularities that make it so appealing. Nor should a croissant like look it belongs in the Louvre. Part of it is crunchy, with craggy ridges – and the ends might be a tad burnt. But the inside may be tender and delicate, and balance out the irregularities. Flaws are what makes something interesting, and I prefer a few blemishes over a pristine appearance. Cities have lots of diverse, incongruous characteristics, too – they’re happy and sad places, exciting, sexy, heartbreaking, gritty, busy, lively, dark, boisterous, bustling, and charming, all at once.

I love writing about the city of Paris, meeting chocolatiers and chefs, coming up with recipes for my blog, and working on a book that I’m so excited about that if I didn’t need to sleep, I would be up all night banging away at it, living only on cocktails, duck confit, espresso, and dark chocolate-covered marshmallows dipped in warm salted butter caramel.

peeling pineapplepeeled pineapple

But then there are formidable roadblocks, including one I wasn’t able to succeed at hurdling, which left a rather indelible dent in my forehead that just might never heal. So who knows what’s in the future? Living here has been quite an adventure – but wherever I am, or wherever I go in the near or distant future, I will be sure that it’ll be somewhere that has salted butter caramel. And yes, a full bar, too.

On a recent trip to the states, I brought back some cocktail paraphernalia, including a muddler, which falls into the category of “Is that something I really need?” Which those of you who live (or have lived, like me) in tiny kitchens, constantly ask ourselves. So no, you don’t need a muddler, but you will need to find something to mush down the fruit with. If you do get a muddler, though, it might be a good excuse to make more cocktails, so you can justify the purchase.

Kind of like how I justify shoe purchases with “Well, my feet aren’t growing anymore” or at the flea market, with “Even though I already have 223 vintage French jelly glasses, well, I do tend to make a lot of jam.” And find myself wrapping up and bringing home yet another set of beveled vintage jelly glasses, to add to the boxes and boxes of them that I have already amassed. As a favor to you, someday I will publish my complete list that will allow you to justify practically anything you want to buy.

peeled pineapple

Here’s a little cocktail I muddled and mixed up, inspired by the Prince of Wales, which livened up the holidays a little around here. Sweet/tart pineapple muddled with some zippy fresh ginger, a clever shot of rye whiskey, strain that baby into a glass, and finished with a splash of sparking wine or Champagne. And voilà – it’s cocktail time.

For those watching their pennies, or centimes, Champagne is always a good choice, but there are other sparkling wines out there – such as cava from Spain, Prosecco from Italy, and Crémant from Alsace – that are fine choices as well.

sparkling wines

Sparkling wines vary in quality and flavor, so I try to find a bottle that is dry (not sweet) and has delicate bubbles. In my quest, I took one for the team and tasted all three, and ended up using the Prosecco. Although the Crémant d’Alsace was no slouch either, and in fact, I preferred it straight. But the spritzy Prosecco added just the right little lilt with the boozed-up, pulpy fruit.

muddler and cocktail shakerchampage cocktail

Quite a while back, I helped open a restaurant for a very interesting man who taught me something that stuck with me. I’d been cooking for a long time professionally when I started working with him. But early on he said to me – “If you mess up something, throw it away. Don’t give it to the staff or offer it around because everyone will get all worked up and fixated on it. Just throw it away, and move on.”

I didn’t quite throw away that bottle of Crémant, but like turning life’s lemons into lemonade, I turned it into a Sparkling Wine Jelly (from RfD) that people who folks were eagerly spooning up, until the only sound in the room was the sound of metal spoons threatening to crack the bottom of the glasses, they were digging so hard to get every last drop.

So even though I didn’t toss out that leftover bubbly, for all of us – yes, including you – who made it through this year, we owe it to ourselves to give the heave-ho to something that needs to go, and celebrate with something better, whether it’s a shiny new muddler, a pair of shoes, another set of beautiful vintage jam jars, a new place to call home, or even just a cocktail to toast ourselves with.

Pineapple-Ginger Sparkling Wine Cocktail
Print Recipe
Makes one
Adapted from Saveur.
1 inch (3cm) cube fresh pineapple
1/4 inch (1cm) slice fresh ginger, unpeeled
1 teaspoon sugar
1/2 ounce fresh lime juice
1 1/4 ounce rye whiskey
Champagne or sparkling wine
1. In a cocktail shaker, muddle the pineapple with the ginger and sugar.
2. Add the lime juice and whiskey, then add some ice to the shaker and shake vigorously for about 15 seconds. Strain the mixture into a glass then top the glass off with Champagne or sparkling wine and add a twist of lemon or lime to the glass.

Champagne jelly

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  • December 28, 2012 1:36pm

    Vouvray! That is our French sparkling wine of choice, although I’d not say no to a Crémant de Bourgogne, either. Clairette de Die isn’t just our favourite, though – too sweet. But seriously, Vouvray!

  • Jeffrey
    December 28, 2012 1:46pm

    Is this your cryptic way of saying you may be leaving Paris and are now accepting relocation packages form cities who would like to count you among its residents?

  • Zoey
    December 28, 2012 2:16pm

    It sounds like you’re leaving Paris, but moving where?

  • Cristy
    December 28, 2012 2:16pm

    I’m sure wherever your adventures take you that we’ll be happily alongside. A toast to you, for this new year. To finding your path. Whether that means digging your heels in a little further or letting go. (Too bad the toast is with Rice Krispies and not this cocktail!)

  • Sissy
    December 28, 2012 2:20pm

    I agree with you about giving the heave-ho to
    things that aren’t working and replacing it with something better…. Very well put and thanks for the reminder.

  • Susan
    December 28, 2012 3:57pm

    Happy New Year to you and all readers. I so enjoy reading your blog. At a particularly low point during the year my husband made your macaron recipe for me. The power of the written word transformed into something delectable to eat is truly magical! A toast to the healing powers of something well written to read and something delicious to eat and drink. Your blog is a great source of inspiration to me. Thank you.

  • Claire
    December 28, 2012 4:15pm

    What a refreshing looking cocktail although at 8:12 am here in Austin I don’t think would be a good time for me to make it. I love pineapple in all its presentations and this drink will be one for the weekend.

    I think I love your choice of stemware almost as much as your blog. I’ve made many of your recipes and never was disappointed. I hope you’re staying in Paris as I live vicariously through you until the next time I get to visit.

    Thank you for a wonderful year of fabulous pictures and adventures. Happy Birthday and Happy New Year!


  • Caroline
    December 28, 2012 4:18pm

    Good luck in the coming year. Life’s just one pain in the ass after another, isn’t it?

  • Margie C.
    December 28, 2012 5:01pm

    Your cocktail glasses are really beautiful. I can’t wait to try the cocktail.

  • gg
    December 28, 2012 5:15pm

    Onward & enjoy! happy bleeping new year!

    In the meantime, thank you for the pineapple treat! While fussy, pineapple is the perfect balance of tart & sweet. (for those in the US, trader joe’s pineapple juice should work nicely here.)

  • Elizabeth
    December 28, 2012 5:26pm

    If it makes you feel any better, please know, it was a sucky year for just about everyone. That said, your pineapple-ginger cocktail looks fabulous and I look forward to trying it soon! Your blog and recipes have been a consistent high point in my life!

  • Eleanor
    December 28, 2012 5:32pm

    I love the heave-ho attitude, David.
    Life is too short to waste it.
    Your readers will always be here for you, no matter where you reside.
    Happy New Year and thanks for sharing all kinds of tidbits with us.

  • Vicki B
    December 28, 2012 5:38pm


  • Nancy
    December 28, 2012 5:41pm

    David you never fail to make me laugh! Having spent a lot of time in Paris over the years I can identify with the love of the city versus the obstacles that make simple things complicated.

  • Cindy
    December 28, 2012 5:54pm

    Wherever you go, please keep blogging! I look forward to your recipes, photographs, and adventures (pleasant and not so pleasant). I have in my fridge a bottle of “holiday elixir”, a store bought concoction of ginger, lemon, and pomegranate, that we have mixed with soda or sparkly. I’m hoping my elixir and your recipe will find happiness together in one of my not-as-pretty-as-yours cocktail glasses.

    Thank you David for all your efforts in making “living the sweet life in Paris” one of my favorite reads. Wishing you all the best for a happy 2013!

    PS. Your Gooey Cinnamon Cake is referred to as “Cinnamon Crack” chez nous.

  • Fidanka
    December 28, 2012 6:00pm

    Na zdravje David. Have a perfect New Year!

  • December 28, 2012 6:01pm

    So you are leaving Paris? Is it safe to assume, have you imbibed all French gastronomical knowledge and nothing more is left?

  • Lynn
    December 28, 2012 6:07pm

    Happy new year David! Thank you for adding joy to my life in 2012. Around Thanksgiving, when searching for a choc pecan pie recipe, I found yours…it was yummy, tasty & totally satisfy. Immediately signed up. Reading your posts makes my heart sing, my taste buds dance, my body laugh & my creative juices flow! Can hardly wait for your book. Thanks for sharing all the LOVE! Blessings to you & yours in 2013.

  • Helen
    December 28, 2012 6:20pm

    Happy new year to you. Is it your birthday? Love your blogs, pictures, recipes and bits of angst–some how it all makes living my life a little easier. I agree that we all live with too much stuff whether it’s tangible or baggage so taking time to declutter our lives is a good way to begin living in the ‘now’. Wishing you a great new adventure.

  • Patricia
    December 28, 2012 6:25pm

    Have a wonderful new year, I absolutely love your writing..Thank you

  • Carolyn
    December 28, 2012 6:32pm

    David, I loved this post. Living in France, for the second time now, I can totally relate. How the most simple things can be so complicated at times often makes me want to board the next flight to the U.S. But there are also many things about this country that are ever so charming as well. Good luck in 2013 and keep the wonderful posts coming !!

  • Hillary
    December 28, 2012 6:35pm

    Happy new year, David! Your blog brightens my day each time you post – I hope whatever the future holds in store for you, you’ll keep writing about it!

  • December 28, 2012 6:54pm

    Happy New Year David! As a novice baker, I appreciate your precise recipes (as does my family when they have to eat what I make :)) We’ve enjoyed some wonderful treats from the blog and I wish you all the best for 2013.

  • naomi
    December 28, 2012 6:59pm

    May your new year in your newly finished apartment be the best yet! I look forward to your postings in 2013, and if you’re half as productive as this year, that will be plenty.

    Thank you, David.

    (We haven’t met, but I just don’t feel right putting Mr. Lebovitz.)

  • Ellen
    December 28, 2012 7:10pm

    May your New Year be Happy and Bright.

    CHEERS! Ellen

  • December 28, 2012 7:12pm

    I am starting the New Year right reading Ready for Dessert – my mantra for 2013? Looking back at a year is always a bit of a muddle. Don’t know where life will take you – but I will follow. The dent in your forehead likely makes you more interesting… more beautiful. May 2013 bring you good things. (And more champagne and jelly.)

  • Susan
    December 28, 2012 7:26pm

    Hi David, thanks for sharing that you have had a tough year, ups and downs are such a natural part of life, but it seems as I get older my tolerance for the downs is dropping. Making major life decisions also seem to get harder. We must revel in the ups, enjoy the highs and keep our friends and family close thru the lows. I admire your ability to share so much of yourself day after day,in your blog. Not easy I am sure! I loved Paris on my last two visits and hope to get back soon, but there are so many more places to explore in the world, we are only limited by our own imaginations. Love your recipes, and yes at our deli ,we struggle with the do I throw it out dilemma? Every time it comes up, I will quote you “David says to toss it” . Enjoy 2013! Sincerely Susan.

  • December 28, 2012 7:27pm

    How you cut that pineapple is so cool!! Pop a few cherries in it and it would make a gorgeous center piece. Your drink looks amazing too!! Happy New Years!!

  • kathryn
    December 28, 2012 7:33pm

    Thank you, David. You have brought so much joy into my life with your postings. They are the first things I open when they arrive. I hope you won’t leave Paris because I live there in my dreams but wherever you may go I ask you to stay in touch with your fans. I wish you a very happy new year.

  • December 28, 2012 7:33pm

    Love the cocktail glass have to try the cocktail … !! Love your writing and your recipes are always simple and doable !! Hope the dent on your forehead is better ;))

  • Kay
    December 28, 2012 7:47pm

    I so love your blog………..always a bright spot in the day when I read you: love your recipes (have all your books), your insights, your humor, your writing…….& please don’t leave Paris…….your writing is so “right on” when you talk about her.
    Bonne Annee! & wishing you alot fewer hurdles in 2013!

  • December 28, 2012 8:04pm

    Out with the old and in with the new!
    I won’t wish you a happy new year just quite yet (bad luck and all), so until next week I’ll just say, santé!

  • Marsha
    December 28, 2012 8:15pm

    Sincere wishes that 2013 brings you much happiness. I enjoy your books and your blog, and hope you’ll continue both for a long time to come.

  • December 28, 2012 8:34pm

    I love your blog, it’s always a delight to see an update in my mailbox. This cocktail looks devine! They have some really great specials on Rye at Astor Wines so, well, let’s just say you gave my afternoon a focus ;-)

    However, I was saddened by this post….if you leave Paris it means to me (who often reads too much into everything) that you would be leaving alone – which is a far sadder thing than just leaving a city…. I hope you are well and that after a few cocktails and some time and a fresh new year/new start? That dent in your head starts to disappear.

  • Bedobani
    December 28, 2012 9:20pm

    I chanced upon your blog recently and have spent a lot of time pouring over your posts. They are thoroughly enjoyable and the recipes are explained in precise but easy steps that don’t intimidate a novice home baker. As the year draws to a close, i would like to wish you the very best for 2013 and hope it will be a better year for you and all your readers.Thanks David !

  • December 28, 2012 9:41pm

    You are a man of intelligence and creativity. As huge fan, I urge you to consider making Providence, Rhode Island your next life-experience! Al Forno needs Al David as competition! Providence was just named as the Number One Restaurant city in the USA! Promise me you’ll consider Rhody as a post-parisian option! Romain will love it also! By the way, I wish you’d expand your bloggings to also include more on antique French furniture—which is, bien entendue, the best in the history of this crazy world! Happy 2013 ! Richard Potenza.

  • Craigkite
    December 28, 2012 9:54pm

    Maybe I am missing something. I didn’t really get the feeling that you are ready to give up Paris for anything else. The real clue is the new apartment being more or less finished. I did feel your frustration with how much work it is to maintain a love affair with anything…and how rewarding it can be. Bonne année et bonne santé.

  • Jyoti
    December 28, 2012 10:15pm

    The way you carved that pineapple is exactly how roadside pineapple sellers in my home city of Bombay do’s really cool!! Also it does sound like your leaving Paris.. Please don’t !! Bribe your way over the hurdle perhaps ? With salted caramel anything?

    Good Luck and Happy Holidays David!

  • Louyse
    December 28, 2012 10:36pm

    I luff you David Lebovitz ! Thank you for your wonderful blogging :-)

    You delightful emails arrive in my in-box and quite frankly are usually the best thing that happened that day (yes 2012 has been very “character building” here)

    Given that by now my character must be gold plated, sparkly top of the wozza (Aust colloquialim) I’m requesting a 2013 with zero character building opportunities, at all. Just light hearted froth, with lots of joy, deep satisfaction, and “laurel resting” …. I wish the same for everyone who’ve had sufficient “character building”

  • Nina
    December 28, 2012 10:40pm

    All the best for you in 2013! Love your blog as well as your books. I hope that wherever life takes you, you are moved to continue blogging and writing!

  • Susan
    December 28, 2012 10:46pm

    This cocktail is so apropos for ending this year. The muddler, the ginger, the bubbly..I’ve felt them all this year. A good drink is in order!

  • December 28, 2012 11:34pm

    Sucky year? Don’t expect to move back to the states or anywhere else and get rid of problems like medical care I had a doctors appointment for 945am and left after an hour when there were still 25 people ahead of me.
    My hard drive froze up and the tech support at Best Buy said this computer is almost ten years old and not worth fixing. So buy a new one at $750 after tax and other incidentals plus it will have microsoft 8 which no one wants. Everyone in congress has had a lobotamy and we ll still pay them huge pensions even if they go to prison. Yes that’s another thing in the US we have the most people in prison of any country in the world. It is a booming for profit business and no one wants to let them out.
    I should move to France where I don’t speak the language and could forget about all this and live in oblivion.

  • Jennifer
    December 28, 2012 11:47pm

    You have generously shared so much of your life in Paris that reading your fascinating blog has become an essential start to the day for this Aussie. It’s always a fabulous read, no matter the topic. Wishing you health and happiness in 2013, and thank you!

  • Jen
    December 28, 2012 11:53pm

    I hope you move back to the US — I visited Paris this past fall and loved it, but I enjoyed other cities that I have visited more…like Barcelona.

  • December 28, 2012 11:59pm

    Looks like a great way to begin New Years Eve!

  • Vicki goldstein
    December 29, 2012 12:11am

    Your cleaned pineapple looks just like the way they do it in Tahiti! Only with a machete in about 20 seconds. Like alll those above, I will follow you anywhere! I just can’t imagine remodeling a kitchen and then leaving it, but of course, it’s only “stuff”. Better to do things than have things…

  • Cyndy
    December 29, 2012 12:38am

    I ditto everyone above. They have said it all. I hope you will still be blogging, wherever you go (ugh, leaving that great apartment you spent so much effort on?) and that you will not be alone. We will all follow along, but it will be sad for us if you are about to become blogger-turned-author, as we won’t be able to follow along with your daily adventures.

    But blessings and best wishes to you whatever you do, David. Try some silly putty for the dent in your forehead, and have a smile!

  • Nywoman
    December 29, 2012 12:57am

    Huge thanks for all the terrific reads in 2012. Wherever your path may take you, remember you are not walking alone. There are so many of us that willingly follow you wherever.
    Happy New Year
    Cheers to your future.

  • Veronica
    December 29, 2012 1:04am

    I applaud you for the way you cut the pineapple. Too many times I’ve seen it done wrong.

  • Ali
    December 29, 2012 1:21am

    Move to San Antonio — CIA put their 3rd school in the US here a few years ago and the food scene here is exploding — huge Latin American food influence. And it’s close to
    the Caribbean and Cozumel!

  • Linda H
    December 29, 2012 1:41am

    Thank you for the efforts you put into entertaining and educating us in 2012. Happy 2013!

  • Rick
    December 29, 2012 4:28am

    New meaning for “muddle through.” I love ginger and love cocktails. Thanks for the New Year’s present!

  • Carren Stika
    December 29, 2012 4:58am


    I have wanted to send you an email but didn’t particularly want it to appear as a “comment” in you blog. I’m not sure how to do that, so here it is exposed to all that follow your blog. Fact is, I think I will be simply echoing the comments and sentiments of so many other individuals who appreciate you — your writing and you as a person — as much as I do.

    It seemed rather weird to state my feelings as “a comment” not knowing whether it will even be read by you, i.e., the intended recipient, but here goes.

    I just want to say, what many others have already said: Thank you! Thank you so much!. Thank you for being so generous with your experiences and your thoughts. Thank you for bringing so much joy and exciting anticipation to me (and to everyone else I am sure) every time your emails arrive and pop up on the list of “new mail.” Thank you for your excellent writing skills! Your writing is just an absolute joy to read. Thank you for your cooking skills and enthusiasm. And finally, thank you for sharing all of this wonderful stuff in a way that feels like I am — and we all are — very real friends with you.

    I have many, many cook books, but unlike many of the others, I read yours with such enthusiasm and excitement because they tell not only stories about good cooking but also about life in general. When I read your writings, I feel like you are talking to me personally. The generosity that you share in terms of your knowledge, your experiences, Paris, people, and you as a person — well, it just makes reading your cook books and your blog so much fun!

    So, thank you. Thank you. And again, thank you. I have never written to a cook book author before (or any author for that matter!), but the fact that I am doing so now says something about how you have touched your audience, which includes many folks who feel so much the same as me.

    Happy Holidays!

    Carren Stika
    Coronado, CA

  • wendy kehoe
    December 29, 2012 5:11am

    Happy New Years, David. I love your blog (and cookbooks and recipes) ~ thank you for sharing your amazing stories. I wish you the best of the best for 2013, no matter where you decide to land :)

  • Yvette
    December 29, 2012 6:01am

    Ditto what all others have said…Love your blog! It’s my favorite to read and your posts brighten my day. Plus, my family and I have been enjoying making treats from Ready For Dessert. Wishing you a Happy New Year, with the ups and downs, lumps and bumps.

  • December 29, 2012 6:44am

    I’m not a drinker, but one doesn’t have to be to appreciate the honest beauty of this post.

    Happy New Year, David!!!!!

  • Jeff
    December 29, 2012 6:54am

    I’m sure you’ll find a way through this rough patch. Like you, I’m thankful for salt and sugar in my cupboard and cream and butter in my fridge. It’s really the simple things that really matter.

    Contrary to that, I’ve spent the last hour searching the World Wide Web for beehive shaped stemware like you used for your pineapple cocktails. No luck! I found a pair similar in pink glass on eBay but that’s it. You could start an import business with all the fun glassware you find. I’d be a dedicated customer.

    Jeff: Do a search via Google for “vin verre ecaille” which is what they are called. A bunch of vendors will likely show up, and perhaps you can obtain some that way. Good luck! – dl

  • Parisbreakfast
    December 29, 2012 7:48am

    If you get the much deserved Legion d’Honnor they can’t heave you out can they?
    Who do we have to talk to?
    merci carolg

  • Kirsten
    December 29, 2012 8:38am

    I’m more than ready to give 2012 the old heave-ho. Best of luck to you in the New Year–may things get easier for all of us!

  • mangia
    December 29, 2012 11:22am

    David, When I went to read your latest entry, this is not what I expected to find.
    I am so sorry you are having a rough time, and your heart is sad. Life often takes such unexpected turns. I hope you can dig deep, and find in yourself all the things that have soothed so many others. All the things that have so enriched your daily life, and that you normally have such an appreciation of. Your deep and full way of experiencing life comes through so vividly in your writing, that it enhances the lives of others. Now those same others want you to re-find what is temporarily “out of stock”. Keep faith, David – it will return to you. Certainly if all your cyber friends have any power, LOL! There’s a mighty force out there pulling for you. <3

  • Ellie
    December 29, 2012 12:22pm

    Life can be really tough especially around the holidays. And your renovation was especially difficult too in a foreign country(I’ve been there:) I hope you can get some rest and a fresh perspective and feel better. We are all pulling for you and love you and love your wonderful and funny blog and exquisite recipes. Take care and know we are your friends. And yes that higher power will help you too!

  • Gavrielle
    December 29, 2012 2:20pm

    I’m sad you’ve had a rough year and am alarmed at your intimations of doom, but if you’d wanted us to know more you would have told us, so I won’t ask. I just hope things work themselves out as well as they can and that 2013 will be brighter for you.

  • Sara
    December 29, 2012 5:11pm

    Your readers adore you. What can we do to help? Positive vibes are wending their way to you from Berkeley!

  • Laurie
    December 29, 2012 5:25pm

    Daveed…sometimes the holidays have a way of magnifying things. Sometimes I feel so much better when they are over and a new year has begun! Hoping you feel better and have a much brighter next year than last. We all love you and will keep you in our prayers.

  • Maura
    December 29, 2012 7:43pm

    Dear David:

    I’m yet another fan and sometimes home baker who had all your books, loves all of your recipes that I’ve been able to try (and have been impressed that every single one of them has worked beautifully), and reads your blog religiously. Your ability to find beauty, flavor and joy in your surroundings has inspired me to pay attention to mine in an attempt to do the same. Thank you for brightening our lives. I hope and pray that 2013 brings you all good things including good work on your new book, personal fulfillment, health and happiness.

    Best regards,

    Maura in LA

  • Steve
    December 29, 2012 7:52pm

    What Carren said.

    And the third paragraph in this post strikes me as a mighty fine piece of writing.

  • December 29, 2012 8:35pm

    Love your blog. All the best for the upcoming year! :)

  • Sandi
    December 29, 2012 9:43pm


    Happy New Year 2013. Where would we be if we couldn’t read your comments about life in Paris and live vicariously through all your experiences.

    Needless to say, the recipes are great and I can’t wait to try the pineapple ginger drink.

    We are all thinking positive for 2013. With so many people doing so, it can’t be anything but wonderful.

  • Sarah
    December 29, 2012 9:54pm

    Hi David….We were driving home from town last week, listening to the radio when it dawned on me, I recognized your voice on the NPR station !
    I told my husband,”That is David. You know the guy in France that I talk about who writes a great blog! ”
    Our daughter heard the program as well….so we discussed the interview. She is a fan of yours too.!
    We love you David….I hope you have a wonderful 2013 !
    Keep up the good work. You ARE SO talented, in writing ,and as a chef.

    • Cyndy
      December 29, 2012 11:22pm

      I think David is trying to tell us something, maybe in stages, gently at first. My guess is that he has been offered an opportunity somewhere. His fame and excellent cooking and writing skills were bound to make this happen. Sad for us, great for David, if that is the case. He works hard, and it shows.

      David, I read Sweet Life when we were coming to Paris, before I ever knew you had a blog. When I discovered the blog, it enriched our half year there. Still missing West Country Girl, which we never would have discovered without your blog. It was a once-a-week dinner for us, handcuffs on the audio player and all.

      Bonne chance, David.

  • Gloria
    December 29, 2012 10:13pm

    I’m a relative newcomer to your blog, have made a couple of recipes both of which I loved, and really enjoy reading your posts. Thanks for this one. The cocktail looks delicious (we have a Cremante de Bourgogne just sitting in the fridge in a happy coincidence) but I mostly could really relate to moving forward and on to better things. Hoping 2013 brings what you’re looking for!

  • shandel
    December 29, 2012 10:53pm


    Happy and Healthy new year to you

    God knows I have lived through some highs and lows, and the thing I have learnt is that whatever is troubling you will pass, nothing is forever

  • Virginia
    December 29, 2012 11:04pm

    David: From a huge fan of yours here on Maui, this cocktail immediately landed on my New Year’s Eve menu.
    You know, it buoyed my spirits to know that your 2012 is being consigned to the dumper, too. I’m sorry — but onward and onward!
    Much aloha.

  • Valerie
    December 30, 2012 12:27am

    Just to let you know that you are my guilty pleasure. Guilty because I am more likely to read your blog ahead of other email. Pleasure because, well, you are so good at all you do; writing, laughing, a charming kitchen wizard, inspiring, educating and entertaining all of us, your (mostly) invisible admirers. Go ahead and throw out what doesn’t work, but don’t weaken, stay strong.

  • Lynn
    December 30, 2012 2:52am

    Yes I agree that the cocktail looks great and even more great in that stemware.
    Never seen anything like it. I wonder what it is?Lynn

  • Ruth
    December 30, 2012 4:35am

    I am mad about your blog and your cookbooks. Made your Fresh Ginger Cake tonight (amazing) and am making the Lemon Semifreddo for NYs Eve. I also have a new favorite Christmas cookie–your Pecan Brown Sugar Shortbread. We all seem to feel that you are our favorite friend next door. You are a great writer and you brighten my days.

  • Stephanie
    December 30, 2012 5:06am

    Yet another moved to write and say… thanks for sharing your wonderful talents in food and writing with, well, me! (And obviously a whole host of others!!!). You light up other’s lives and I hope you are feeling the light and love reflected back, and that it gives you peace and strength! Kia kaha from Stephanie in Aoteoroa/New Zealand xx

  • December 30, 2012 8:49am

    Speaking as a person who lived in France and is now back in the US I can say that it’s a really tough call. So many things are easier and “better” in each country. But what I’ve learned is that you are who you are, wherever you are, and you take the best of what you love with you, wherever you go. And always remember, comme on dit en Provence, à table comme en amour, le changement donne du goût. I have every confidence that you’ll land on your feet, and wish you joy in the process.

  • Megan
    December 30, 2012 9:27am

    Your quick and unexpected trip to NYC a few weeks was a job offer?

  • Dina
    December 30, 2012 12:31pm

    We believe you, David….

    I wish you a wonderful new year, I hope there will be less head-banging on counters and more duck confit, salted butter caramel and book writing! :)


  • December 30, 2012 2:41pm

    we’ve been experimenting with champagne cocktails recently. champagne and bitters is especially nice with simple syrup and a lemon rind. you can’t beat a good french 75 either. this recipe looks addictive!

  • Tammy
    December 30, 2012 4:22pm

    Sounds like a very eventful year. Can’t wait for your new book…and where’s the recipe for that delicious looking champagne jelly? Hope the New Year brings you good health, good friends and lots of happy days enjoying both! Happy New Year David.

  • Olivia
    December 30, 2012 4:39pm

    Happy New Year David! Thanks for your wonderful blog, for your marvelous recipes and for sharing with us what you love most: cooking.

    I have to say I made this cocktail and it’s wunderbar as we say here. Going to give it tomorrow to my friends where I’m invited in Marl, a tiny little very german town in the west part. I have all the ingredients packed and ready to go!

    Alles Gute meine liebe David!


  • Amy
    December 30, 2012 9:53pm

    Happy New Year! I enjoy reading about your adventures in Paris & the other locations- many of which I haven’t been to just yet. I have made and enjoyed quite a few of your recipes.. if you are off on a new adventure soon, I’m sure many of your readers will vicariously benefit too. Good luck.

  • Annika
    December 30, 2012 10:08pm

    Happy New Year to you! Thanks a lot for all your great posts!

  • Brenda
    December 31, 2012 12:45am

    Happy New Year David. Keep your chin up and enjoy the festivities. I will be making your Spiced Glazed Nuts yet again for a NYE party. Everyone loves them. Cheers

  • Ting
    December 31, 2012 1:09am

    I love your writing. I hope everything works itself out. Don’t stop blogging, it truly makes my world a happier place.

    Your cocktail recipe is Amazing. Cheers to 2013!

  • SharonDC
    December 31, 2012 1:12am

    David Lebovitz you are loved and adored!

  • December 31, 2012 3:26am

    2012 was kind of crap for me, too. I had to leave Paris…

    So did Morgen, Joe and Soren (I am their friend and was their babysitter :) ), but for better reasons! And more “on purpose.” At least there is consolation they now live somewhere warm, fairly close (road trip, anyone?) and maybe I can visit them. :)

    Man, those curveballs. And yes, you have to take the bottles of booze, some pineapple, and turn it all into something yum.

    I hear you.

    I’m pretty much booze-free these days (and cigarette-free, still gluten and dairy-free, and in 2012 gave up meat, too, hahaha — what DOES she eat?!), so I won’t make a cocktail, but god that pineapple has my mouth salivating! Those pictures practically have Smell-O-Vision and I am inhaling paradise!

    Thank god/dess I am not allergic to Sriracha is all I have to say. It goes on everything I pull together in creative fashion! It’s the only vice I have left, it seems. Ha!

    Here’s to getting on with 2013. I have a feeling interesting days, dynamic ones, are just around the corner, and I for one will be happy to experience some positive change!

    Happy New Year to you, David. Bon courage, bonne chance, and lots of, well, buns. Sweet, savory, or, heh, human. One can never have enough buns. *giggle*

    Take care.
    Karin Prescott
    (formerly an alien parisienne)

    Sorry you had to leave (and I miss Joe and Morgen) – as you know, it’s a pretty challenging place at times. Hope you landed somewhere nice..and smoke-free! -dl

  • ranchodeluxe
    December 31, 2012 5:59am

    Making room on my bookshelf or on my Kindle for the newest Lebovitz tome.
    Can’t wait to see where you will turn up next! Thank you for all of the splendid moments on your blog. Tante belle cose.

  • Jen
    December 31, 2012 7:26am

    Happy New Year to you David, I find a comfort in your blog. You have the perfect balance of humour, realism, and as always fantastic recipes. All the best!

  • Karen
    December 31, 2012 7:32am

    Oh, David, life would be so much duller without your delightful observations! I just love reading everything you write, trying your recipes (tres yummy!), and hearing about Paris. We were there in September, and already want to return. Please keep your fun and witty stories coming. And I’m eager to get your next book!

  • Jen
    December 31, 2012 7:33am

    All the best to you in the New Year David,
    I find comfort in your blog. Perfect balance of humour, realism and always fantastic recipes. Much appreciated!

  • December 31, 2012 2:45pm

    Just want to say that two of my highlights of 2012 were David Lebovitz-sanctioned purchases: the kitchen scale you convinced me (and probably many other readers) to buy and the two Dorrie Greenspan books on sale at Amazon that you alerted your faithful readers to. Did I need these things? Probably not. Did I derive much pleasure from them? Yes, and from your blog too.

    I would have liked to have been a fly on the wall to see the French reaction when you banged your head in frustration.

    Here’s hoping you and the rest of us have a frustration-free 2013. Happy New Year.

    I use that scale every single day and it was one of the best things I bought in 2012. (or any year, for that matter.) Dorie’s books are a treasure, whether they’re on sale or not. That one was too good not to share! x-dl

  • JimmyJay
    December 31, 2012 6:53pm

    Love the thought of this recipe but I’m not used to measuring my lime juice in ounces. Maybe that’s a French thing that I hadn’t noticed before.

    English-language cocktail recipes express measurements of liquid ingredients in ounces. In France, they use either milliliters or centiliters. -dl

  • Sarah
    December 31, 2012 7:17pm

    Wherever you go and whatever you do, please don’t stop blogging. I love it! Cheers!

  • Susan
    January 1, 2013 3:10am

    A belated Happy Birthday, David! ….and a Happy New Year!

  • January 1, 2013 3:28pm

    Best of luck in your endeavors in 2013! Thank you for sharing your recipes, your stories and commentary with us.

  • January 1, 2013 5:24pm

    David, whatever is making your heart heavy I hope the new year allows you to find levity in it. Your have entertained, inspired and fed us with your blog and I have no doubt we’d all love to do the same for you to get you through this rough patch. In lieu of that, I hope have the best of new years’ days today and that 2013 brings you great joy!

    Now, I’m off to search the house and give the heave-ho to something. My husband better look out!

  • January 1, 2013 7:20pm

    David, someday you will tell us about your strange ending for 2012. After all the hard work you did on your beautiful apartment it must be extremely difficult to contemplate leaving Paris, a city we all know you love so much. Hopefully the new year will bring a renewed outlook for you and continued satisfaction in your life’s work.

    We all enjoy your blog and books and look forward to each new adventure that you so generously share with us.

    Best wishes for 2013.

  • Cyndy
    January 1, 2013 7:41pm

    Wouldn’t it be lovely if you’ve reached the point–like Ina Gartner, for example–where you could keep your place in Paris and have one in the States, too? That would be my dream… The best of both worlds. And a loved one to go back and forth with you.

  • Deborah Hodges
    January 1, 2013 9:27pm


    I do not have a twitter account and follow very few blogs, however, yours is my go to for inspiration. Wishing you much love, happiness and success in 2013. Thanks for all you bring to your blog and best of luck to you.

    Thinking about kissing 2012 goodbye and running away to Paris in 2013. We shall see.


  • Zan
    January 2, 2013 2:15am

    Cheers to a better year in 2013. I, too am ready to say good-bye to 2012. On a happier note, I made your champagne jelly and plan to serve it tonight with blood orange slices. I had to work yesterday on New Year’s Eve so am having a celebratory dinner tonight. Thank you for making things brighter with your recipes and writing and window to Paris.

  • TCHudson
    January 2, 2013 4:41am

    David, I really related to your kitchen reno this past year. I had 2 bathrooms done and if I ever got discouraged I would read about your latest agonizing moment involving lighting (or the lack of it) or the search for a decent sized sink somewhere in France…you made me smile and realize that we truly have to bloom where we are.
    Along with the rocks, and warts, and head pounding moments. Thanks for your conversational
    mix of reality and wonder.

  • adrian
    January 2, 2013 1:10pm

    Hey David,

    Here’s wishing you a good New Year! Hoping that dent will not take your edge.


  • Elles
    January 2, 2013 3:13pm

    Would u please make the pastry app as explained above available for Android phones… thanks.. Sounds delish!

    There is a version for Android phones (and other formats) – you can download it here. -dl

  • January 2, 2013 5:55pm

    Oh, wow, those chocolate covered marshmallows you mentioned def got my attention. Modestly, I have to say I’ve created a raspberry marshmallow that when covered with chocolate is to die for. I can’t figure out why the typical American store-bought marshmallows can possibly be so tasteless and dull; how/why do they do that!?

    Hope you have a splendid new year.

  • January 2, 2013 6:08pm

    Gosh, David – It does sound as though you have big changes coming. I hope you can see by all the comments here how much love and support there is for you among your readers. Bon courage et bonne chance – m.

  • Unju
    January 3, 2013 2:22am

    Oh my goodness! Love your blog. It’s been a David Lebovitz inspired kind of holiday…made this drink for New Year’s Eve. It was nice and refreshing and different from my usual cocktails. Made your Olympic Seoul Chicken – I’m Korean-American and the sauce is very much like my mother’s but she puts it over roasted fish. Made your Roast Chicken with Carmelized Shallots – so easy and delicious! Now I’m munching on Recchuiti Asphalt Jungle Mix and eyeing my next recipes. Thanks so much!

  • Kathryn
    January 4, 2013 3:24am


    You are the best. Thank you for a year full of inspiration. Reading your informative blog, seeing your beautiful pictures, and reading your humorous tweets has been a joy. I wish you a new year blessed with peace and happiness.

  • Sarah
    January 6, 2013 12:09am

    Your blog and books bring joy to my heart on a daily basis. All of these comments are a more reserved way of saying, “We love you, David!” Hope you have a great year.

  • Florence
    January 6, 2013 2:09am

    I’m writing this while sipping a glass of this beautiful cocktail. Please do try this at home. Well done.

  • Margie C.
    January 13, 2013 2:23am

    Very excited here, David, to have received a gift of Willett Rye Whiskey (barrel #87, bottle 88 of 192) today, my very first rye, so I could make this cocktail and your Manhattan recipe. I really love the pineapple-ginger cocktail (I’d make some subtle alterations using the same ingredients to suit my palate) and can’t wait to try some other cocktails. Thanks for your inspirational explorations/postings.

  • January 14, 2013 12:22am

    Love your blog David. Can’t wait to try this recipe as my favorite cocktail is any that is mixed with champagne or sparkling wine! Is there a suggested substitute to the whiskey though as I’m not a big fan of whiskey. There was an incident in college that forever cured me of ever wanting to taste or smell whiskey unfortunately.

    Your pictures are amazing and I aspire to be a better photographer and writer in 2013. Thanks for sharing your trials and tribulations, parisian pastry and chocolate shops, and the new App! I will be going to Paris in April so will definately be using your app soon. I plan to take a few pastry cooking classes as this is my new hobby – obsession.

  • January 15, 2013 4:01am

    Hey David,
    Would you consider posting some hot cocktails for the winter months?
    Also would you consider offering me some incite on my own blog that’s connected to my account?

    -Thanks LeGren

  • Amy
    January 17, 2013 6:51pm

    Hi- I had to come back to this post because something about it stuck with me. I am now more familiar with a rather interesting development regarding another well-known food blogger in New York, and now have more questions than answers, really. I didn’t come to involve you in much, but I guess now your coyness about the difficult time you are having is more interesting to me. I think what one person who commented did imply (I felt) was that you are perhaps running from some problems. If so, I guarantee that they will catch up with you eventually. At any rate, I did still enjoy some recipes you shared. Unlike the other situation (w/the blogger), I did not contribute to good word of mouth on your behalf, and now that maybe seems more appropriate. Feel free to e-mail me if you like. I know perhaps home cooks and some of your fans (and maybe some of our techniques and customs) do not maybe seem important next to some more well-known cooks, chefs, or food bloggers, but I think in the long run we do in fact matter.