The Water Lily

I was very fortunate to have grown up in New York City where there are some of the best museums in the world. In fact, I was fortunate enough to go to a school which frequented and celebrated NYC museums. I can't say I appreciated how lucky I was: perhaps it was because it seemed like we were always going to a museum, or perhaps because we focused on one room or wing rather than going to the more exciting exhibits, or maybe it was because we had to listen to some monotone lecture during the visits. However there was one trip to the Metropolitan Museum of Art that changed my aversion of museums to a true love and appreciation of them. I remember entering the room where Monet's Water Lilies were hanging and standing there in wonder of such stunning masterpieces; these paintings were gorgeous, peaceful and serene. The Metropolitan Museum of Art has since become one of my favorite museums and Monet one of my favorite artists.

My son Patrick and his wife Vanessa gave me Monet's Palate Cookbook.  The stories, tributes, illustrations, photography and recipes  are spectacular; capturing Monet's love and passion for detail and coloring. Because of my love for Monet's Water Lilies,  I had to make The Water Lily. It is as pretty and delicate in color as it is delicious.
       
                                                                 The Water Lily 
                                                                   adapted from
                                                                 Monet's Palate
                                                                     Cookbook
                                                                  Aileen Borman
                                                                   & Derek Fell

Ingredients

2 ounces chilled vodka
1/2 ounce Cointreau or
   other orange - flavored
   liqueur
1/2 ounce Chambord
1/4 cup crushed ice
1 lemon peel twist

Place vodka, Cointreau and Chambord in a cocktail shaker. Add ice. Cover, shake and strain into a martini glass. Garnish with lemon peel twist and serve immediately.

follow Anne on twitter and Instagram @AnneFretz