Yesterday was the last day Mark Bittman's column "The Minimalist" ran in The New York Times.
I felt excited for his new opportunities with the paper but I will dearly miss his column. I like how he thinks and how he cooks. It has been so much fun to read his recipes and see how, like me, he has moved from eating animals to eating plants. For his farewell column, click here: http://www.nytimes.com/2011/01/26/dining/26mini.html?_r=1&src=me&ref=style
In that piece you will see today's beverage recipe plucked right from their celebration! Champagne toasts are always fun, whether you are toasting Mark, Thirsty Thursday, the end of this really cold and snowy January, the love of your life or the BF in your mirror.
Pour yourself a beautiful glass and raise it high! Cheers!
Mark Bittman's Champagne Cocktail
3/4 teaspoon bitters
1/2 ounce lemon juice
1/4 ounce maple syrup
6 ounces Champagne
Twist of lemon
Stir the bitters, juice and syrup in a flute. When combined, add the Champagne. Squeeze the lemon twist over the top, wipe the rim with it and discard.
Yield: 1 drink.