Over the years I've had many close brushes with the famous Julia Child but I never had the pleasure of meeting her face-to-face. I did however get to interview her once via phone, and her words on wine still ring through my ears each time I crack open a wine list. She said, "A restaurant is only as good as its least expensive bottle of wine." For that bit of wisdom my purse and my husband continually thank her.
Julia has left us with all sorts of invaluable information, recipes, and tidbits of advice. Many people know her favorite ingredient was butter, but tomorrow, August 15, 2012 is the 100th anniversary of her birthday and we'd like to toast her with something we know she'd love.
Many food fanatics will be toasting with her famous Upside-Down Martini, a crafty cocktail made up of one part gin and five parts dry Vermouth. In the States dry vermouth is mostly known for its supporting role in cocktails. For years the phantom pass of the bottle over a dry martini continues to deliver that mischievous smirk from both bartender and patron alike. Julia enjoyed dry vermouth much more like the Europeans do, as a bar star, not mere cocktail flair.
True, the Upside-Down Martini is a lovely aperitif but the big J.C. had another equally as refreshing adoration, and it pours up a mere percentage of the booze and calories as an Upside-Down Martini. In her book Julia and Company she notes: "Spirits and liquor are full of empty calories and need to be omitted by serious dieters," to which she created the Angosoda. Whether you're dieting or not it's delicious, and can be consumed midday sans guilt or swerve. It's refreshing and serves as a perfect aperitif and it's ideal for toasting her on this 100th birthday anniversary.
The food and wine world is very small and many people have their own stories of Julia, culinary wisdom, killer recipes and risqué tales alike. Ever meet Julia Child? Or perhaps she has influenced you in some more remote way. Please share your stories. We'd love to hear them!
The Angosoda Cocktail
Makes one cocktailSeveral ice cubes
1 dash Angostura Bitters
1 slice fresh lime
6 ounces Perrier Sparkling Natural Mineral Water
In a large, stemmed glass place several cubes of ice.
Dash a few drops of Angostura Bitters in the glass.
Add a slice of lime.
Fill the glass with sparkling water.
Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices (and advice) with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky
Related: Julia Child Makes the Perfect French Omelet
(Images: John Uher)
How To Cook Fluffy, Tasty Quinoa
Perfect Summer Cocktail Recipe: Honey Bourbon Lemonade
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
100 DIY Ideas for the 3-Day Weekend
Danielle's Charming, Classic Walk-Up
Great article. "the big J.C." Love it!
I've long enjoyed a dash or two of Angostura bitters in my ginger ale. Perrier looks pretty fancy! Will have to try soon.
While I am a fan of Julia Child, this drink was not invented by her. West Indians have long mixed Angostura with seltzer or sparkling water as a remedy for an upset stomach or to aid digestion. She just gave it a name and re-purposed it as a cocktail.
@Shelan took the words right off of my screen!
This drink was served to me years ago by a bartender friend as a morning after remedy. Works too.
I love bitters--so tasty. I've done something similar in the past, but over a shot of vodka.
I wnet to the store specifically to buy bitters after I saw this recipe. Yum!
(BONUS: I found Maggi, also-- hello Cocky Rooster!)