Angie Mosier's Cocktail of the Week

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Angie Mosier is no stranger to beautiful food and drinks. She's worked in front of the lens as a food stylist, and as the owner of an oft photographed wedding cake and pastry business. She loved both experiences and collaborating with photographers so much that she started shooting beautiful images herself. Fast forward several years, and she's now a well respected writer, stylist, and photographer who's been published in Food & Wine, Town and Country, The New York Times, Garden and Gun, and the list goes on.  That and the fact that she's super cute almost makes you kinda hate her right? In that way that also means you can't wait to grab a drink with her, too. Well, wait no more, friends. Angie has shared a delicious tipple with us! Bottoms up.

Angie says:

The variety of Camellia known as "White By the Gate" is one of my favorites. It’s the kind of flower that even a tomboy like me would want to put in my hair. The camellia happens to be Alabama's state flower.  This cocktail was inspired by two of my best friends who both happen to be from Alabama...Natalie Chanin, who’s company Alabama Chanin makes the most exquisite hand-stitched garments and home goods, who can also stitch together a great story, a delicious meal and pour a good drink. One of my other great friends who is originally from Alabama but lives in Atlanta is a wine professional named Ashley Hall. Ashley is so smart, has such a great palate and she too has been eager to boost her knowledge of cocktail culture.  

White By The Gate

Dolin Blanc vermouth (be sure to get the blanc, not the dry) 
Club Soda
Juice from 2 small lime wedges
Bruised mint

In a cocktail shaker, combine mint leaves and ice. Add one part Dolin Blanc and one part Club Soda. Squeeze in the lime juice. Stir or shake (shaking makes it a little weaker because more water stays behind). Strain into a stemmed cocktail glass and add a sprig of mint.

***Check out Angie's photographs is this gorgeous cookbook, Avec Eric: A Culinary Journey with Eric Ripert!

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