2010 was a wonderful year. I’m truly grateful for all the people I have met and all the adventures I have been lucky to experience. The weddings this year where a true joy to photograph. The diversity of cultures and the rituals of each wedding where so unique and beautiful to capture. All my clients have taught me something different and for that I am so very thankful. I’m also overwhelmed by all the fellow photographers I have encountered along the way this year. They have all showed me that this is not a competition but a community. A wonderful place where we can exchange creative ideas, learn our craft without reservations and most of all, a place where we can trust one another should we need a little guidance. A big shout out to my wonderful family and friends. They are the reason for all of this! Goodbye 2010. Hello 11!
Eldeflower FRENCH 75 with Blood Orange
Ingredients:
3 blood oranges (about 1 pound)
1 1/2 cups gin
2 tablespoons sugar
1/2 teaspoon angostura bitters
2 750-ml bottles chilled Elderflower Sparkling Water (Belvoir Fruit Farms)
Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.
Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.
I modified the epicurious recipe. I hope you like it any time of year, even on your wedding day!
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