July Musings

July Musings

Summer’s heat is finally here! Oh, my goodness – when I watch the news the maps showing the weather are depressing at best. I usually don’t succumb to wearing linen because it wrinkles, but soft linen, air conditioning, and a drink with plenty of ice cubes is absolutely the right blend of summer magic!

French 75

This drink was used by the French army in the First World War. The story goes that the French troops had all of their ingredients, but no glasses. So, they used 75-millimeter shells. We, of course, use a tall glass with plenty of ice to make the drink refreshing.


1 ¼ fl. oz. freshly squeezed lemon juice
3 tsp superfine sugar
1 ½ fl. oz. London dry gin
3 fl. oz. brut Champagne
Lemon slice for garnish


In a cocktail shaker, stir the lemon juice and sugar together until dissolved. Add ice and the gin and shake well. Strain over a tall glass filled with ice. Top up with Champagne and garnish with a slice of lemon.

Taken from Gin Made Me Do It Recipe by Jassy Davis

Pair with: Cheese platters, prosciutto, pasta with clams, or a chicken dish are suggested pairings.

But my favorite is:

Brochettes de Melon

Makes 12 skewers


1 small cantaloupe
6 very thin slices prosciutto
24 medium fresh basil leaves, torn in half.
24 fresh mozzarella pearls
White balsamic glaze
Balsamic glaze
12 skewers


Using a ¾ inch melon baller, scoop 24 melon balls. Cut each prosciutto slice into 2 strips, making 12 strips. Thread cantaloupe balls, prosciutto, basil leaf pieces, and mozzarella pearls onto skewers as desired. Serve immediately with white and traditional balsamic glazes.

Taken from Victoria Magazine May/June 2023, p. 38.


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