#Vieux Carré Cocktail

[adventuressclubamericas]

New Orleans Cocktail of the Month for February - The Vieux Carre The cocktail named after the French Quarter! This mix of rye, cognac, sweet vermouth, Benedictine, and bitters - essentially, a sweet Manhattan - was invented in 1938 by Walter Bergeron, head bartender at the Hotel Monteleone. It's still a featured drink at the Monteleone's Carousel Bar, and many other establishments throughout New Orleans. Information provided for entertainment and education purposes only. Please drink responsibly.

[noeticwanderer]

[hazbinshusk]

Hey idk if your taking requests, but I was wondering if you could make a oneshot where we work with husk behind the bar and we make him a good drink.

combined with a kiss prompt because it was too cute an idea to pass up :)

prompt #6: a gentle peck

“The hell are you doin’ back there?” Husk asks, torn between amusement and what sounds like the beginnings of concern for his bar. Or at least, for the booze bottles that line the shelves.

“Patience is a virtue,” you sing-song teasingly back, selecting a bottle of rye whiskey from the shelf and measuring out three quarters of an ounce with practised ease. Husk is sitting in your usual seat on the other side of the bar, perched on the stool with his elbow on the wood and his chin in his paw. He’s watching you with idle curiosity as you collect cognac and sweet vermouth from the shelves behind you. You check the label of the latter and wrinkle your nose, swapping it for a different label. Husk’s smile quirks slightly as you do.

“And you’re making…?”

“A Vieux Carré, chérie,” you tell him idly, measuring out equal measures of the two liqueurs into the mixing glass. You pronounce the words with the practiced lilt of a Cajun accent. You hadn’t moved to Louisiana until you were grown, and while the accent you had begun to pick up before your death could still make an appearance with certain words – especially anything French – it hadn’t been part of your vernacular long enough to stick around all these years in Hell.

Husk raises a brow. “An ‘old square’?”

You smile, pausing in your drink-making to pour yourself a shot of bourbon. You throw it back, smile widening as Husk’s expression twitches, undoubtedly close to asking for a shot of his own. The booze burns your throat and you exhale it slowly. “Named for the French Quarter, mon minou.”

“Of course,” he replies, his wings twitching slightly. “And I’ll get to drink it sometime this century?”

You let your jaw drop in mock-offense, pouring a few dashes of two kinds of bitters into the glass. “Keep that attitude up, and I’ll keep it all for myself.”

“God forbid, doll,” he teases, and despite his impatience you can hear a soft purr rumbling from his side of the bar. “And since when exactly are you a bartender?”

“Since eighty-two.” A half-ounce of Benedictine liqueur is pulled from the shelf, and to prove your point you flip the bottle behind your back and catch it with your other hand. Husk huffs a soft breath, impressed, as you pour half an ounce into the glass. “New Orleans barflies always liked a show.”

“And it had nothin’ to do with the pretty little thing makin’ eyes at ‘em from behind the bar?”

“’Course not,” you reply with a grin. “We were a classy establishment. I saved the topless dancing on the bar and body shots for special occasions.”

Husk chuckles, and you stir the liqueurs together for few moments before finally pouring the cocktail into a waiting glass with unnecessary flair. Husk rolls his eyes, but the affection is clear on his face. If you asked, he’d deny just how much the idea of body shots with you was now sticking in his mind. He shifts on his stool slightly, his eyes flickering down over your torso.

“You really should invest in some garnishes you know,” you note, sliding the glass over to him and pretending not to notice the way his attention has drifted. “It just looks sad without one.”

“Noted. Can I drink now?”

You nod, a little nervous for his opinion despite your cavalier attitude. He so often did these little things for you… you wanted to do something for him this time. And it had to be right.

“Fuckin’ finally.” he jokes, eyes holding yours as he lifts the glass to his mouth. He closes his eyes as he takes a sip, humming as the mingled flavours meet his tongue. Your fingers curl around the edge of the bar and you press your lips together as you wait. Husk’s eyes open, a delighted sense of surprise colouring his features. “That’s…”

“Good?”

“Better than,” Husk assures you, studying the glass for a moment before taking another mouthful. “What exactly did ya put in this?”

You grin. “Trade secret, minou.”

Husk raises a brow, smile of his own touching his lips. “Am I not part of the trade?”

“Hmm…” you hum as though thoughtful, leaning on your hands over the bad towards him. “Maybe I just need some convincing, then.”

Husk’s smile widens, and your eyes close as he meets your lips in a soft, brief kiss that still sends butterflies into your chest. You can taste the cocktail on his lips, and his claws ghost briefly over your cheek. When he pulls back again he doesn’t go far, his face only inches from yours. “Qu’en penses-tu, mon amour? Pouvez-vous me le dire maintenant?”

You reach up to run your fingers through the fur on his chest, straightening his bowtie idly. “I might need a little more incentive, cher.”

“That I can do,” he rumbles, bringing his lips back to yours, his cocktail forgotten.

send me a prompt and either husk or blitzø

[ineffableheartbreakers]

As a cocktail bartender currently writing a new menu for autumn, I'm going to try to incorporate two cocktails on the menu that I believe Az and Crowley would order.

All I have in mind so far is sherry and whiskey as my base spirits, respectively...

I believe Crowley to be the easiest serve as it will be some variation of a vieux carré/old fashioned.

For Az, on the other hand, it would be easy to throw out something silly, long and sweet but I think his tasting preference would be more refined, taking to complex flavour combinations as he has been enjoying earthly indulgences all this time.

However, a New York sour springs to mind as they both like red wine...

Any suggestions would be very much appreciated!!

[murielsnola]

Join us 5 days a week M-F from 3-5pm for $5 Happy Hour.  Enjoy the views of the Vieux Carré or the cool dark spookiness of the Seance Lounge while sipping your favorite five dollar cocktail.  Included are Bloody Marys (naturally), all house pours and beers along with a thoughtful selection of wines to match your mood. 

#neworleans #happyhour #architecture #nolarestaurant

[ghostofaboy]

Vieux Carré - Down To Business

Pairing: Jack “Whiskey” Daniels/Original Male Character Rating: Explicit. Serious over 18s only Word count: 1415 Chapter: 4/?

Warnings: Kissing, Butt Plugs, Masturbation, Voyeurism, Dom/sub, Public Masturbation, Human furniture (Forniphillia), Cock Rings, Oral Sex (male receiving), Ring Gags, Facial (cum on face), anal fingering, anal sex (male receiving)

Summary: Jack has a lover, a fellow Statesman agent and he’d prefer to keep that between the two of them. Shameless smut eventually. Very little plot. I’ll update the warning as the boys get up to things.

Note: This has not been beta read so I apologize for any mistakes. Vieux Carré is a cocktail made with rye whiskey, cognac, sweet vermouth liqueur, Bénédictine, and Peychaud’s bitters.

Part 1 / Part 3

After being Steve's footstool for only a short while, Jack was really to burst. His balls were throbbing in time with Steve gently rubbing his foot on Jack's stomach. His cock ached with a steady stream of precum pooling beneath him, and his thighs were beginning to quiver. He didn’t want this to end, but at the same time, he wasn’t sure how long he could keep it up. Sure, it was hot, but he was getting older, and his knees were already starting to protest from being knelt earlier. Shifting slightly, Jack tried to alleviate some of the stiffness in his knees and hips. The movement made his dick sway, flicking precum onto his knee and pulling a quiet moan from him. Steve must have noticed as he put down his book and smiled at Jack.

"Are you ready for your next treat?" Steve cooed as he rubbed his foot closer to Jack's nipples.

Jack nodded, muted, turning his head to watch as Steve grinned and stood up.

Pulling off his sweatpants and t-shirt, Steve made his way around Jack until he was standing in front of the senior agent. Hooking one finger under Jack’s chin, Steve lifted his face until Jack was looking up at his lover. He could only imagine what he looked like at this point. The cum from earlier was now almost dry, probably tacky to the touch, on his cheeks and stuck in his mustache.

“So pretty.” Steve muttered as he pushed his thick cock through the ring in Jack’s gag and into his waiting mouth.

Jack placed his hands on Steve’s bare thighs, feeling the heat of his skin, then trailed up and around to gently cup Steve’s ass. Steve hummed his approval as he laced his fingers into Jack’s hair before pumping his cock deep into Jack’s throat.

While Steve’s dick wasn’t quite long enough to hit the back of Jack’s throat and make him gag, the rapid pace of Steve’s thrusts had Jack’s eyes watering. Squeezing his eyes shut, Jack focused on breathing through his nose as Steve set a brutal pace. Above him, Steve moaned, throwing his head back a couple of times as he relentlessly fucked Jack’s face. He took care to never push far enough in to cause Jack to choke but never removed his cock from his lover’s mouth.

“So fucking good for me.” Steve showered Jack with praise as his balls swung against Jack’s chin. “Always so well behaved. Look at you letting me use you like this. But I think it’s time to fill that ass back up, don’t you?”

Pulling his cock out, leaving a trail of saliva from the head to Jack’s tongue, Steve let go of Jack’s hair and started to unbuckle the straps of the ring gag.

“Seems a shame to have you been so good.” Steve pulled the straps loose and gently took the gag off of Jack. “You followed my instructions with the plug to the letter, and here I am, not making full use of that beautiful ass. How about it, my gorgeous good boy? Would you like your ass filled full of cum?”

“Fuck yes, Sir!" Jack panted and glanced up at Steve as soon as the ring gag was removed.

"Alright, let's get you up off your knees, my good boy."

"You could just fuck me here." Jack winked.

"I could, but your knees and back won't thank me for it." Steve chuckled. "I love you, but you're not as young as you used to be."

Steve reached down and held his hand out for Jack, but all the senior agent could do was rock back onto his heels. Although his cock ached, Jack could only focus on Steve's words.

"You love me?"

"What? Course I do." Steve gave a lopsided smile as he pulled Jack up to his feet. " You knew that, right?"

"I mean, yeah, I guess." Jack blushed.

Steve just continued to smile as he maneuvered Jack down onto the sofa. The plush leather felt cooling against his back as Jack shifted forward until his ass was closer to the edge and he was comfortable. Lifting his legs up, he waited for Steve to return with lube before resting his heels on Steve’s shoulders.

“It’s a little cold, sorry.” Steve frowned a little as he squeezed some lube out onto his fingers. “I should have had it in here with us.”

“‘S ok.” Jack winced a little as Steve pushed a finger into his ass, followed quickly by a second. After working Jack open with a few thrusts, Steve pushed a third finger in, making Jack moan, his back arching off the couch.

“There we go.” Steve purred, removing his fingers and applying a dollop of lube to his cock. “Easy now.”

Slowly, Steve sank into Jack, as while the plug had done its job and cut down on the prep needed, Steve’s cock was still thicker than any Jack had taken before. He could feel his hole stretching with every inch of his young lover’s length. Finally, Jack could feel Steve’s pubes against his balls as the other man bottomed out, filling Jack completely.

“Good boy.” Steve continued to shower Jack with praise. “You ready? I think we’re both about ready to bust.”

“‘M ready, Sir.” Jack nodded, watching as Steve reached down, removed the cock ring, and set it on the sofa beside them.

Steve paused, waiting for Jack to catch his breath and adjust, all too aware of how close to the edge his partner was. Then with a small nod from Jack, Steve began to move. Slowly at first, dragging his cock almost all the way out before easing it back into Jack. Then he began to speed up, thrusting deeply, his hips striking against Jack’s ass as he set a brisker pace.

Jack dug his nails into the leather sofa as lewd moans fell unchecked from his lips. His own cock bounced on his stomach, leaving a wet smear as precum flowed at a near-constant rate.

“That’s it, my good boy.” Jack could hear Steve above him. “Look at you taking it. You take my cock so well, fuck, you were made for this, weren’t you?”

“Fuck!” Jack gasped as Steve pounded into him. “Y-yes, S-sir.”

“Yes, what?” Steve coached.

“I-oh shit-I was made for your cock.”

“Yes, you were.” Steve snapped his hips forward, making Jack whimper. “My. Perfect. Fucking. Boy.” Each word was punctuated by a hard, deep thrust as Steve pulled Jack closer to his climax.

“P-p-please, Sir!” Jack pleaded. “I-fuck-I need…” He trailed off, unable to speak as Steve’s pace became more frantic.

“I know.” Steve hissed, his own orgasm fast approaching. “I know, good boy. I got you.”

Pushing even deeper into Jack, Steve mercilessly pounded the older man’s hole, each thrust making Jack writhe. Jack’s cock was bouncing now with each snap of Steve’s hips, throbbing and sending tremors of arousal through Jack’s limbs and filling his head with static.

With a choked moan, Jack came, his eyes rolling back into his head. Every muscle in his body seemed to tense as his climax overtook him. His cock, twitching, spilled his release over his stomach and chest in fitful bursts in time with Steve's increasingly erratic thrusts.

Above him, Steve gripped his thighs tightly, pushing his knees closer to his chest and widening his legs as the younger man reached his peak. Pinching his eyes tightly closed, Steve came with a howl of Jack's name, and Jack could feel the young agent's cum flooding him as Steve emptied himself inside of Jack.

After a few seconds, Steve's arms began to buckle, and he slumped down onto Jack, resting his forehead on his lover’s.

"Fuck." Steve panted. "You ok, baby?"

"So fuckin' good." Jack grinned, wrapping his arms around Steve and pecking him on the lips.

"Ok, give me a second, and I'll clean us both up. You did amazing." Steve let out a huff of a laugh, still out of breath.

“So fuckin’ tired now.” Jack laughed as Steve began to sit up and ease his softening cock out of Jack’s ass. “Please tell me there’s food.”

“Of course, there’s food.” Steve chuckled, picking up the ring gag, cock ring, and lube and moving them off the couch. “I always take care of you, don’t I.”

“You sure do.” Jack smiled as he watched his lover busy himself with the important task of aftercare. “You sure do.”

---

Taglist: @elvenmother, @littlemisspascal, @odetodilfs

[abramsbooks]

RECIPE: Irish Goodbye (from Cure: New Orleans Drinks and How to Mix 'Em by Neal Bodenheimer and Emily Timberlake)

Matt Lofink describes this as a dry, not-too-sweet, “very crushable” whiskey sour. Fennel and peach is an unexpected but delicious flavor pairing that works amazingly well with the spice notes of the whiskey.

¾ ounce (22.5 ml) fresh lemon juice

1 medium egg white

1. ounces (45 ml) Tullamore D.E.W. Irish whiskey

¼ ounce (7.5 ml) Giffard crème de pêche liqueur

¼ ounce (7.5 ml) Fennel Syrup (recipe follows)

4 mint leaves

10 drops Peychaud’s bitters, for garnish

Mint sprig, for garnish

Combine the lemon juice and egg white in a shaker tin without ice and dry-shake for 30 seconds. Add the whiskey, pêche liqueur, fennel syrup, and mint leaves to the shaker tin, fill the shaker with ice, and shake until chilled. Double-strain into a double old-fashioned glass filled with ice. Dot the bitters on the surface of the drink, then use a toothpick or cocktail straw to swirl the bitters in an attractive pattern. Garnish with the mint sprig and serve.

RECIPE: Fennel Syrup

Makes about 2 cups (480 ml)

2 tablespoons fennel seeds

2 cups (480 ml) hot (190 to 200°F/88 to 93°C) water

2 cups (400 g) white sugar

In a small skillet over medium heat, toast the fennel seeds until fragrant, 1 to 2 minutes. Transfer to a bowl, add the water, and infuse until the water is cool. Add the sugar, stir until dissolved, then fine-strain and store in the refrigerator for up to 4 weeks.

From the foremost figure on the New Orleans' drinking scene and the owner of renowned bar Cure, a cocktail book that celebrates the vibrant city

New Orleans is known for its spirit(s)-driven festivities. Neal Bodenheimer and coauthor Emily Timberlake tell the city’s story through 100 cocktails, each chosen to represent New Orleans’ past, present, and future. A love letter to New Orleans and the cast of characters that have had a hand in making the city so singular, Cure: New Orleans Drinks and How to Mix 'Em features interviews with local figures such as Ian Neville, musician and New Orleans funk royalty, plus a few tips on how to survive your first Mardi Gras. Along the way, the reader is taken on a journey that highlights the rich history and complexity of the city and the drinks it inspired, as well as the techniques and practices that Cure has perfected in their mission to build forward rather than just looking back. Of course, this includes the classics every self-respecting drinker should know, especially if you’re a New Orleanian: the Sazerac, Julep, Vieux Carré, Ramos Gin Fizz, Cocktail à la Louisiane, and French 75. Famous local chefs have contributed easy recipes for snacks with local flavor, perfect for pairing with these libations. Cure: New Orleans Drinks and How to Mix 'Em is a beautiful keepsake for anyone who has fallen under New Orleans’s spell and a must-have souvenir for the millions of people who visit the city each year.

For more information, click here.

[abookishdreamer]

Character Intro: Litismós (Kingdom of Ichor)

Age- 38 (immortal)

Location- Skyline district, New Olympus

Personality- Poised & refined, she has a great love and respect for art, music, literature, and fashion. She does have a tendency to be a bit snobby for her own personal opinions & taste for the finer things in life, but she's an active conversationalist. She's recently married.

She has the standard abilities of a goddess except shapeshifting. Her other powers/abilities include having an eidetic memory, anthropology mastery (anthroscience; as well as many other applications like detail intuition, history intuition, archaeology mastery, etc...), and culture manipulation (social behavior & norms found in societies as well as the knowledge, beliefs, arts, laws, customs, cuisine, capabilities, & habits of individuals).

She's responsible for maintaining the cultural integrity of Olympius.

A true polyglot, she's fluent in several languages including Latin, French, Minoan, Tsakonian, and Cypriot. She can write in Old Greek as well!

Litismós' main abode is with her husband Isorropía (Isorro) (god of duality, balance, & equilibrium) at The Áltios Building, a luxury apartment building in the Skyline neighborhood of New Olympus. They're also currently overseeing the construction of their mansion in the state of Athens. The apartment has four bedrooms, 2 1/2 bathrooms, a HUGE walk-in closet, and a stainless steel kitchen. The interior design is very elegant, sophisticated, & chic. Paintings and sculptures are decorated throughout. Litismós & her husband both have dragons- hers is a she-dragon named Xymeria who has shimmering silver & dark teal scales and pearl white horns, claws, & crests. The dragon saddle is made from the finest leather!

A go-to drink for her is espresso. She uses her espresso machine in the kitchen almost everyday. She also likes cosmopolitans, gin & tonics, classic martins, bellinis, mimosas, champagne, pinot noir, golden cadillacs, pinot gris, whiskey sours, peppermint tea, and vieux carré cocktails. Her usual from The Roasted Bean is a large iced green tea.

Litismós and her now husband were together for ten years before they got engaged. She wasn't intimidated or fearful about his general standoffish attitude or bipolar disorder (especially his manic episodes). She fell in love with his vulnerability & intelligence. She loves how comfortable she feels around him and how he stares at her like she's a million drachmas even if she's in a plain silk T-shirt & leggings with her hair in a messy bun. The wedding took place at The Parthenon after Litismós got clearance from Athena (goddess of wisdom). It was a high class and sophisticated affair with most of the pantheon in attendance. The bride wore a Luxuria wedding gown- a strapless ball gown with a sweetheart neckline made from organza & silk mikado. The wow factor was the crystal stones and sparkling sequins! At the reception, there was a white chocolate fountain & hors d'ouevres like proscuitto wrapped figs drizzled in pomegrante molasses and spicy lamb meatballs with a green herb olive oil dip. The wedding was covered in Modern Olympus magazine.

She likes when her husband makes his specialty mofongo for breakfast. She also likes warm buttery croissants (with caviar butter), the egg white breakfast burrito (loaded with mushrooms, black olives, & peppers) from The Bread Box, or a bowl of rizogalo (topped with poached pear slices).

She prefers her star on the Pantheon Walk of Fame than having a temple built in her honor.

A guilty pleasure for her are oysters topped with beurre blanc. She also likes spicy tuna nigiri.

Litismós' main career is teaching anthropology at New Olympus University. There are six primary courses and she has a very thorough approach to teaching with an open space for dialogue amongst her & the students. For other means of income she also writes for The Oracle newspaper, Modern Olympus, and O Dianooumenos. She also models for/endorses Megaleio, ýfasma óneiro, Euryphaessa, Diamond Ave., & Luxuria. For her own personal endeavors, Litismós has been thinking about releasing a parfum and developing an idea for a new TV program- a hidden camera social experiment show!

Her article in Modern Olympius titled "Megaleio & Diamond Ave.: More Than Just a Bag" recieved critical attention.

She has twenty pairs of shoes from Diamond Ave. with the diamond encrusted soles!

She's a frequent customer at The Luxe, a high end luxurious treatery. Her favorite things to get there are the champagne truffles (which are dusted with edible gold) & a pound of champagne gummy bears!

In the pantheon Litismós has gotten to know her brother-in-law Psionikós (god of the mind). She's also friends with Kéfi (goddess of mirth); her future sister-in-law, Rhapso (goddess of sewing), Favian (god of philosophy), Argía (goddess of holidays), Eikono (goddes of iconography & literature), Agathodaemon (Daemon) (god of vineyards, grainfields, & luck), Evimería (goddess of prosperity), Aígli (goddess of glamour), Lyrikós (Titaness of voice & song), Zeuxo (goddess of marriage), Neicus (god of debate & appeal), Ogygia (one of The Nesoi), Amphictyonis (Amy) (goddess of diplomacy), Momus (god of mockery, satire, & ridicule), Theia (Titaness of sight & heavenly light), Clymene (Titaness of fame & renown), Maia (one of The Pleiades), Praxidike (goddess of judicial punishment), Mnemosyne (Titaness of memory & language), and Orthosia (goddess of wealth). She has a friendly rapport with most of the other deities.

Litismós has her own glamour doll collectible!

She oversees the latern festival that takes place every year at Eaglepoint Park.

Litismós unknowingly went on the war path with Aisa (goddess of lot & fate) after she bid on a cocktail ring that Aisa wanted- an 18K rose gold three stone ring (blue topaz, diamond, and blue sapphire). Litismós got it for 15,000 drachmas.

Her & Argía went to Athens one time for the state's annual olive festival.

She prefers vinyl records to CDs and music downloads.

Her favorite frozen treat is coconut champagne ice cream!

She along with Ogygia and Mnemosyne went to Athens where they saw a dance troupe perform a kalamatianos dance, a traditonal dance popular amongst the Old Order community (folks that live in the way of ancient times). Litismós was introduced to Apheleia (goddess of simplicity) there.

In her free time she enjoys frequenting the opera, ballet, museums, art galleries, & theater. She also likes swimming, petteia, ballroom dancing, listening to classical music, painting; a few of her works have been shown at NOMMA, shopping, chess, horseback riding, reading, sewing, and writing.

Her all time favorite meal is garlic crusted salmon with beluga caviar & creme fraiche. She also likes her husband's pernil.

"Culture is a way of coping with the world by defining it in detail."

[les-degustations-ugo]

🇫🇷❓❓Hello les amoureux du tire-bouchon. Et vous, aimez-vous le cépage Carignan ❓❓🇫🇷

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🍇🍷Aop Côtes Catalanes rouge 2021 cuvée L'Expression Vieilles Vignes du Domaine Vaquer 🍇🍷:

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🍇 :

100% Carignan

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💰:

Non communiqué par le Domaine

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👁️ :

Une Robe de couleur rouge grenat avec des reflets violets

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👃 :

Un nez sur des notes de fruits noir, épices.

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💋 :

En bouche on a un vin tannique mais avec beaucoup d'élégance. Des fruits croquants. Une petite trame acidulé au palais. Sur des arômes de cassis, mûre, griotte noire, épices (la réglisse). Une bonne longueur en bouche avec une finale sur des notes sur l'olive noire et le chocolat.

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📜En résumé📜 :

Un vin qui allie puissance tannique, fruits croquants et trame acidulé. J'ai vraiment beaucoup aimé cette belle cuvée avec un domaine qui n'a pas fini de nous proposer de magnifiques vins. Un domaine a surveillé de près.

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🧆Dégusté sur Carré d'agneau persillé 🧆.

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🍷Quelques accords mets et vin possible avec cette cuvée🍷 :Bécasse rotie sur canapé, Andouille grillée, Feuilletés à la viande, Cheeseburger, Daube à la provençale......

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📌N'oubliez pas, boire un canon c'est sauver

un vigneron. Allez voir le site internet du domaine  pour voir toutes les cuvées et promotions du moment📌. 

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🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞

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#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #food #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #bar #wein #italy #foodie #wineporn #restaurant

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🇫🇷🗣️Description du Domaine 🇫🇷🗣️

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Au départ, en 1912, il y a l’arrière-grand-père de Bernard, mon mari. Il possédait un commerce de « tartres et lies », il acheta le domaine pour sa fille qui épousa ensuite Fernand Vaquer (que j’appelle Fernand 1er puisqu’il a donné son prénom à son fils).

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Fernand 1er était un fameux joueur de rugby.

Champion de France avec l’USAP, le club de Perpignan, en 1921 en tant que joueur puis encore à quatre reprises entre 1925 et 1955 en tant que dirigeant. On le surnommait « le maréchal ».

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A partir de 1947, il a replanté le vignoble avec son fils. Actuellement, le Carignan des cuvées "Exception" et "Expression" en est encore issu...

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Né en 1929, “Fernand II” a commencé à travailler à la propriété à l’âge de 17 ans et il n’a pas oublié la première leçon de son grand-père : “La cave doit être aussi propre que la cuisine !”

En 1968, il a été parmi les tout premiers vignerons du Roussillon à mettre son rouge en bouteilles.

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“On cueillait les raisins entre 12 et 13°, raconte Fernand. J’assemblais le Carignan et le Grenache à la cuve, on pressurait un mois après. Le vin restait deux ans en cuve, ne voyait jamais le bois. Je faisais le vin à mon idée”.

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Soucieux de la longue garde de ses vins, il a eu l’idée de stocker les bouteilles dans la ferme familiale de sa femme à la montagne, en Cerdagne. Aujourd’hui, nous avons encore quelques bouteilles "collection" de ces vieux vins et ils se goûtent de façon très surprenante. 

A l'époque, l'étiquette portait la mention VDQS "Roussillon dels Aspres", l'AOC Côtes-du-Roussillon n'existait pas encore...

Mais quand l'appellation Côtes-du-Roussillon Les Aspres est apparue en 2003, j'ai pris cela pour un joli clin d'œil : la cuvée "Exception" a désormais cette appellation.

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Avant de succéder à son père, Bernard, mon mari, est venu faire des études d'œnologie à Dijon. C'est là que nous nous sommes rencontrés en 1985.

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⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬

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🇬🇧❓❓Hello corkscrew lovers.  And you, do you like the Carignan grape variety ❓❓🇬🇧

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🍇🍷Aop Côtes Catalanes red 2021 cuvée L'Expression Vieilles Vignes from Domaine Vaquer 🍇🍷:

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🍇:

100% Carignan

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💰:

Not communicated by the Domain

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👁️:

A garnet red color with purple reflections

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👃:

A nose with notes of black fruits, spices.

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💋:

In the mouth we have a tannic wine but with a lot of elegance.  Crunchy fruit.  A small tangy frame on the palate.  On aromas of blackcurrant, blackberry, black cherry, spices (liquorice).  A good length in the mouth with a finish on notes of black olive and chocolate.

.

.

📜In summary📜:

A wine that combines powerful tannins, crunchy fruits and a tangy frame.  I really liked this beautiful cuvée with an estate that has not finished offering us magnificent wines.  A domain watched closely.

.

.

🧆 Tasted on square of parsley lamb 🧆.

.

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🍷 Some food and wine pairings possible with this cuvée 🍷: Roasted woodcock on sofa, Grilled Andouille, Meat puff pastry, Cheeseburger, Provencal stew......

.

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📌 Don't forget, drinking a cannon is saving

a winemaker.  Go see the domain's website to see all the vintages and promotions of the moment 📌.

.

.

🔞 "Alcohol abuse is dangerous for your health, consume in moderation"🔞

.

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#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #food #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #bar #wein #italy #foodie #wineporn #restaurant

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🇬🇧🗣️Domain Description 🗣️🇬🇧

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.

At the start, in 1912, there was Bernard's great-grandfather, my husband.  He owned a business of "tartar and lees", he bought the estate for his daughter who then married Fernand Vaquer (whom I call Fernand 1er since he gave his first name to his son).

.

.

Fernand 1er was a famous rugby player.

Champion of France with the USAP, the club of Perpignan, in 1921 as a player then four more times between 1925 and 1955 as a manager.  He was nicknamed "the marshal".

.

.

From 1947, he replanted the vineyard with his son.  Currently, the Carignan of the "Exception" and "Expression" cuvées still comes from it...

.

.

Born in 1929, "Fernand II" started working at the property at the age of 17 and he has not forgotten his grandfather's first lesson: "The cellar must be as clean as the kitchen!"

In 1968, he was among the very first Roussillon winegrowers to bottle his red.

.

.

“We picked the grapes between 12 and 13°, says Fernand.  I blended the Carignan and the Grenache in the tank, we pressed a month later.  The wine stayed two years in vats, never seeing the wood.  I made wine according to my idea”.

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.

Concerned about the long aging of his wines, he had the idea of ​​storing the bottles in his wife's family farm in the mountains, in Cerdagne.  Today, we still have a few "collection" bottles of these old wines and they taste very surprisingly.

At the time, the label bore the mention VDQS "Roussillon dels Aspres", the AOC Côtes-du-Roussillon did not yet exist...

But when the appellation Côtes-du-Roussillon Les Aspres appeared in 2003, I took it as a nice nod: the "Exception" cuvée now has this appellation.

.

.

Before succeeding his father, Bernard, my husband, came to study oenology in Dijon.  This is where we met in 1985.

___________________________________________

🇮🇹❓❓Ciao amanti dei cavatappi.  E tu, ti piace il vitigno Carignan❓❓🇮🇹

.

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🍇🍷Aop Côtes Catalanes rosso 2021 cuvée L'Expression Vieilles Vignes di Domaine Vaquer 🍇🍷:

.

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🍇:

100% Carignano

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💰:

Non comunicato dal Dominio

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👁️:

Colore rosso granato con riflessi porpora

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👃:

Un naso con note di frutti neri, spezie.

.

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💋:

In bocca abbiamo un vino tannico ma con molta eleganza.  Frutta croccante.  Al palato una piccola cornice sapida.  Su aromi di ribes nero, mora, amarena, spezie (liquirizia).  Buona lunghezza in bocca con un finale su note di olive nere e cioccolato.

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📜In sintesi📜:

Un vino che combina tannini potenti, frutti croccanti e una struttura sapida.  Mi è piaciuta molto questa bella cuvée con una tenuta che non ha finito di offrirci vini magnifici.  Un dominio sorvegliato da vicino.

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🧆Assaggiata su quadratino di agnello al prezzemolo 🧆.

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🍷 Alcuni abbinamenti enogastronomici possibili con questa cuvée 🍷: Beccaccia arrosto sul divano, Andouille alla griglia, Sfogliatina di carne, Cheeseburger, Spezzatino provenzale......

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📌 Non dimenticare, bere un cannone è salvare

un enologo.  Andate a vedere il sito del dominio per vedere tutte le annate e le promozioni del momento 📌.

.

.

🔞 "L'abuso di alcol è pericoloso per la salute, consumalo con moderazione"🔞

___________________________________________

___________________________________________

🇮🇹🗣️Descrizione dominio 🗣️🇮🇹

.

.

All'inizio, nel 1912, c'era il bisnonno di Bernard, mio ​​marito.  Possedeva un'azienda di "tartaro e fecce", acquistò la tenuta per sua figlia che poi sposò Fernand Vaquer (che io chiamo Fernand 1er poiché ha dato il suo nome a suo figlio).

.

.

Fernand 1er era un famoso giocatore di rugby.

Campione di Francia con l'USAP, il club di Perpignan, nel 1921 da giocatore poi altre quattro volte tra il 1925 e il 1955 da allenatore.  Era soprannominato "il maresciallo".

.

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Dal 1947 ripiantò il vigneto con il figlio.  Attualmente, il Carignan delle cuvée "Exception" e "Expression" ne deriva ancora...

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Nato nel 1929, "Fernand II" ha iniziato a lavorare nella proprietà all'età di 17 anni e non ha dimenticato la prima lezione del nonno: "La cantina deve essere pulita come la cucina!"

Nel 1968 fu tra i primissimi viticoltori del Roussillon ad imbottigliare il suo rosso.

.

.

“Abbiamo raccolto le uve tra i 12 ei 13°, dice Fernand.  Ho miscelato il Carignan e il Grenache in vasca, abbiamo pigiato un mese dopo.  Il vino rimase due anni nei tini, senza mai vedere il legno.  Ho fatto il vino secondo una mia idea”.

.

.

Preoccupato per il lungo invecchiamento dei suoi vini, ebbe l'idea di conservare le bottiglie nella fattoria di famiglia della moglie in montagna, a Cerdagne.  Oggi abbiamo ancora alcune bottiglie "da collezione" di questi vecchi vini e hanno un sapore molto sorprendente.

All'epoca l'etichetta portava la menzione VDQS "Roussillon dels Aspres", l'AOC Côtes-du-Roussillon non esisteva ancora...

Ma quando nel 2003 è apparsa la denominazione Côtes-du-Roussillon Les Aspres, l'ho presa come un bel cenno del capo: la cuvée "Exception" ora ha questa denominazione.

.

.

Prima di succedere a suo padre, Bernard, mio ​​marito, venne a studiare enologia a Dijon.  È qui che ci siamo incontrati nel 1985.

[chrissines]

The Big Easy in a Glass: Perfecting the Vieux Carré Cocktail

[grandmamarieslouisianakitchen]

Sips And Stories: Exploring Cajun Cocktails And Delectable Appetizer Duets

Ah, my cher, welcome to another delightful journey into the heart of our Cajun heritage! Today, we gather around the virtual fireplace to uncover the rich tapestry of flavors that define our Louisiana libations and the appetizers that perfectly complement each cherished sip.

The Vieux Carré: A Cocktail Time Capsule

Our first sip takes us back to the heart of New Orleans with the Vieux Carré. This timeless concoction, born in the famed Carousel Bar, mirrors the diverse influences of our beloved city. With rye whiskey, cognac, vermouth, and a touch of bitters, it's a cocktail that encapsulates the spirit of the French Quarter.

Ingredients

1 oz rye whiskey

1 oz cognac

1 oz sweet vermouth

1 tsp Benedictine liqueur

2 dashes Peychaud's Bitters

2 dashes Angostura Bitters

Lemon twist, for garnish

Instructions

Fill a mixing glass with ice.

Add rye whiskey, cognac, sweet vermouth, Benedictine, Peychaud's Bitters, and Angostura Bitters.

Stir well to chill the mixture.

Strain the concoction into a chilled rocks glass over a large ice cube.

Express the oils from a lemon twist over the drink and drop it into the glass.

Sip and savor the timeless flavors of the Vieux Carré!

Cajun Bloody Mary: A Spicy Wake-Up Call

As the morning sun kisses the bayou, we indulge in the Cajun Bloody Mary – a spicy wake-up call for the senses. Infused with our secret blend of Cajun spices, this revitalizing elixir pays homage to our love for bold flavors. It's the perfect companion for lazy Sunday brunches or a lively Mardi Gras morning.

Ingredients

1 ½ oz vodka

3 oz tomato juice

½ oz fresh lemon juice

1 dash Worcestershire sauce

1 dash hot sauce (adjust to taste)

1 pinch Cajun seasoning

Celery stalk, pickled okra, and lemon wedge, for garnish

Instructions

In a shaker with ice, combine vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, and Cajun seasoning.

Shake well to mix and chill the ingredients.

Strain the mixture into a tall glass filled with ice.

Garnish with a celery stalk, pickled okra, and a lemon wedge.

Give it a gentle stir and enjoy the spicy wake-up call!

Zydeco Hurricane: Dancing in a Glass

No exploration of Cajun cocktails is complete without the Zydeco Hurricane. As vibrant and spirited as the music that shares its name, this fruity concoction was first crafted at Pat O'Brien's in the heart of the French Quarter. A blend of rum, passion fruit juice, and citrus, it's a celebration in a glass, transporting us to the lively rhythms of a zydeco band.

Ingredients:

2 oz light rum

2 oz dark rum

1 oz passion fruit juice

¾ oz fresh lime juice

1 tbsp simple syrup

Orange slice and cherry, for garnish

Instructions:

Fill a shaker with ice.

Add light rum, dark rum, passion fruit juice, lime juice, and simple syrup.

Shake vigorously to blend the flavors.

Strain the mixture into a hurricane glass filled with ice.

Garnish with an orange slice and a cherry.

Let the Zydeco Hurricane transport you to the lively rhythms of Louisiana!

Bayou Swizzle: A Cool Breeze on a Warm Day

For a cool breeze on a warm Louisiana day, we turn to the Bayou Swizzle. With the herbal notes of absinthe, the refreshing touch of mint, and the tropical allure of pineapple juice, it's a libation that mirrors the soothing whispers of the bayou winds.

Ingredients

2 oz white rum

½ oz absinthe

¾ oz pineapple juice

½ oz simple syrup

Mint sprig and pineapple wedge, for garnish

Instructions

Fill a Collins glass with crushed ice.

In a shaker, combine white rum, absinthe, pineapple juice, and simple syrup.

Shake well and strain over the crushed ice in the Collins glass.

Swizzle the mixture with a swizzle stick or bar spoon.

Garnish with a mint sprig and a pineapple wedge.

Enjoy the cool breeze of the Bayou Swizzle!

Cajun Martini: A Toast to Simplicity

Simplicity takes center stage with the Cajun Martini – a toast to the elegance of our heritage. Made with crisp vodka, a whisper of vermouth, and a hint of olive brine, it's a cocktail that captures the essence of our straightforward Cajun spirit.

Ingredients:

2 oz vodka

½ oz dry vermouth

½ oz olive brine

Green olive or lemon twist, for garnish

Instructions:

Fill a mixing glass with ice.

Add vodka, dry vermouth, and olive brine.

Stir well to chill the ingredients.

Strain the mixture into a chilled martini glass.

Garnish with a green olive or a lemon twist.

Raise a glass to the simplicity of the Cajun Martini!

With each sip on this spirited journey through the flavors and tales of our Cajun cocktails, we uncover a piece of our cultural mosaic, celebrating the diverse influences and vibrant traditions that make our Louisiana libations truly special.

May these recipes add a touch of Cajun magic to your gatherings. Sip responsibly and savor the flavors of the bayou in each delightful concoction!

The Munchies

To complement our Cajun cocktails in perfect harmony, let's indulge in a medley of flavorful appetizers that will dance on our taste buds. Here are some cherished Cajun delights to serve alongside our sips:

Boudin Balls These golden orbs of delight, made with a mixture of boudin sausage, rice, and Cajun seasonings, are the perfect crunchy companions for our Cajun cocktails. Serve them with a zesty dipping sauce for an extra kick.

Crawfish Dip Capture the essence of the bayou with a creamy crawfish dip. A blend of crawfish tails, cream cheese, and Cajun spices creates a luscious spread that pairs exquisitely with slices of crusty French bread or crispy tortilla chips.

Cajun Shrimp Skewers Thread succulent Cajun-seasoned shrimp onto skewers and grill them to perfection. These skewers are a savory delight, marrying the bold flavors of Cajun spices with the irresistible taste of perfectly grilled shrimp.

Alligator Bites For a truly adventurous appetizer, savor the taste of alligator bites. Marinated in Cajun spices, these bite-sized morsels provide a unique and flavorful experience that will leave your guests intrigued and delighted.

Muffuletta Pinwheels Transform the iconic New Orleans muffuletta into bite-sized pinwheels. Spread olive salad on thin slices of deli meats and cheeses, roll them up, and slice into delectable pinwheels. These little bites are a taste of the Big Easy in every bite.

Cajun Crab Cakes Create savory Cajun crab cakes infused with the essence of the bayou. Packed with lump crabmeat and Cajun seasonings, these golden delights are a crispy and flavorful addition to our appetizer spread.

Andouille Sausage Stuffed Mushrooms Elevate the humble mushroom with a stuffing of Cajun-seasoned andouille sausage, breadcrumbs, and cheese. These savory stuffed mushrooms are a bite-sized explosion of Cajun flavors.

So, my cher, as we sip on our Cajun cocktails and share stories by the fire, let these delectable appetizers weave a culinary tapestry that celebrates the richness of our Cajun heritage.

Laissez les saveurs du bayou éclater – let the flavors of the bayou burst forth in each savory bite!

[boxofchocolates]

Most of you know that my favorite cocktail is the Vieux Carré. How about a $120 Vieux Carré? Blind Ox is one of the new go to cocktail bars in HNL. And being a Taurus felt right for me. #blindoxhawaii #vieuxcarré (at Blind Ox) https://www.instagram.com/p/CmzL5vjp37H/?igshid=NGJjMDIxMWI=

[melis-writes]

Victoria’s cocktails other than an Old Fashioned

Americano

Aviation

Casino

Daiquiri

Dry Martini

John Collins

Last Word

Manhattan

Mary Pickford

Negroni

Rusty Nail

Tuxedo

Vieux Carré

Whisky Sour

Champagne cocktail

Cosmopolitan

Long Island ice tea

Margarita

Mimosa

Mint julep

Mojito

Sex on the Beach

Tequila Sunrise

Screwdriver

Rose

There's a loooooot of cocktails to choose from!! 🍸🍹 Champagne cocktails are Michael's drink, so that made me giggle when I read it.

Well, I'm sure those two can enjoy as many drinks as they want in The Bahamas together, considering there are many prompts requested of Sonny and Victoria going off on a vacation and pretending to be a married couple to their heart's desire. 👁👁

[sharefrenchdinner]

9 Cocktails au cognac facile et rapide

9 Cocktails au cognac facile et rapide

Siroter un verre de cognac au coin du feu par une froide nuit d’hiver est devenu un symbole du luxe. Boire des cocktails au cognac est tout aussi intéressant, car c’est une boisson polyvalente et riche en arômes. Vous pouvez le diluer avec d’autres boissons comme du soda, de la limonade ou de l’eau pour obtenir un alcool moins fort. Mélangé avec des fruits, le cognac adoptera une large variété de…

[noladrinks]

New from http://noladrinks.com/broadcast/the-noladrinks-show-2-15-18-murf-reeves-and-apothecary-cocktails/

The NOLADrinks Show – 2-15-18 – Murf Reeves and Apothecary Cocktails

On this edition of the NOLADrinks Show with Bryan Dias, our featured interview is with Murf Reeves, bar manager at Angeline, DJ on WWOZ, and owner of a business that curates playlists for establishments and events. We talk New Orleans music, pairing music with food and drink, and much more. Here in a post-Mardi Gras world, we also talk apothecary cocktails and a bit of history of how these drinks’ ingredients went from apothecary to pharmacy to cocktail bar. We also discuss how New Orleans played a key role in the story.

Pictured above from left – Bryan Dias of NOLADrinks and Murf Reeves of Angeline and WWOZ.

NOLADrinks – 2-15-18 – Murf Reeves and Apothecary Cocktails

We start things off right away with our discussion of apothecary cocktails. It’s an overview of how many of the curative components or ingredients found in the classic cocktails we enjoy today have long-standing roots that go far back in history. Of course, New Orleans plays a significant role in this story.

We touch on how herbal and traditional medicine date back millennia. We move to talking about the rise of patent medicine and apothecaries. Our discussion includes bitters, both what are now called “cocktail bitters” and “potable bitters,” as well as other liquors that were presented or believed to be curative.

  New Orleans’ role as the location of the first certified pharmacist in the US (be sure to check out the New Orleans Pharmacy Museum) as well as being the home of Peychaud’s Bitters is an important part of this history. We talk about the birth of the Sazerac Cocktail, here, in 1850 and its development in the second half of the 19th century.

We move to 1906 with Pure Food and Drug Act that gave rise to the FDA in this country and how that was a watershed moment in moving cocktails from pharmacy to bar. Certainly, we talk about a couple classic cocktails and how many of their ingredients have curative pasts and why this all makes sense.

Up next is our featured interview with Murf Reeves. Along with having a long-standing DJ stint on WWOZ, the iconic New Orleans music radio station, he also has a great deal of experience as a restaurateur and bartender. Currently, he is running the bar and beverage program at Angeline, where we taped this portion of the show, a terrific French Quarter restaurant run by Chef Alex Harrell.

At left – Bryan Dias and Murf Reeves – We taped the interview (wisely!) before Mardi Gras. This photo was taken at Angeline during their “Red Neck Brunch” on Lundi Gras (when no one could have done an interview…)

We talk quite a bit about New Orleans music and just how special and important it is. We also talk about ideas to connecting music to food and drink and how ambience (including well-selected tunes) is critical to the experience at a restaurant or bar (or anywhere really.) Murf is bringing his experience with music and hospitality together with his business that curates playlists for establishments and events. Of course, we talk about Angeline, the food, and how Murf is bringing some of his music orientation to that spot, as well.

We close things out with some notes on next week’s show. Also, we circle back to a brief, further discussion on bitters and the explosion of them, both in volume and variety, in the market in recent years.

Show note – I hope everyone who celebrated Mardi Gras had a great one (even if you just celebrated with us in spirit.) Still in a bit of a fog from Carnival, I was probably a bit off, including butchering Amedie Peychaud’s first name. Apologies to the late, great pharmacist and New Orleans founder of the iconic bitters! But hey, it was Mardi Gras after all! #YYR!

Below the map that shows the location of the New Orleans Pharmacy Museum and Angeline, you can subscribe to, stream, and download The NOLADrinks Show with Bryan Dias podcast…

Cheers, You All!

~ Bryan

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[snk-smartpass-traduction]

SHORT STORIES - Bonne nuit, fais de beaux rêves ! - Chap. 02 : Livaï

L’homme se tenait devant une grande porte sombre.

La nuit était noire et les étoiles scintillaient dans le ciel.

Où suis-je...?

Il descendit de son cheval et ouvrit la lourde porte de lui-même.

Qu’est-ce que je suis en train de faire… ?

Alors que son esprit était encore occupé par des pensées vagues, ses pieds l’entraînèrent vers la porte ouverte.

« Bienvenue, Livaï. Je suis content que tu aies pu venir.

- Qu’est-ce que tu fais dans cette tenue... Erwin ? »

Devant lui se tenait un individu qu’il connaissait très bien, mais dont l’apparence était différente.

*

Était-ce avant une de leurs sorties en expédition ?

Ils étaient passés devant les Brigades spéciales en ville et ils avaient été traités de feignants et de bons à rien, comme d'habitude.

« Ah, je vois que les Brigades spéciales sont toujours aussi arrogantes, dit Hansi avec légèreté.

- Les Brigades spéciales…. On les intègre en étant un des gamins les plus talentueux des Brigades d’entraînement, pas vrai ? demanda Livaï.

- Tout juste. Il faut faire partie des dix meilleurs de la promo.

- A ce propos, Hansi… Toi et Erwin avez eu de bons résultats, non ? Vous auriez pu intégrer les Brigades spéciales si vous l’aviez voulu…

- Peut-être bien, répondit Hansi en se mettant à rire comme si la question avait quelque chose de drôle. Porter de jolis vêtements, côtoyer les nobles, vivre entouré de beaux objets… Très peu pour moi ! Mais je pense que ça pourrait convenir à Erwin, tu ne crois pas ? Je veux dire, regarde-le avec sa mâchoire carrée et son air propre sur lui. »

Hansi sembla trouver cela hilarant puisqu’elle ignora Livaï et son visage de marbre, et explosa de rire.

*

… Ah. Voilà pourquoi je fais ce rêve idiot.

Erwin était apparu dans le rêve de Livaï, vêtu d’habits extravagants. Il invitait à présent Livaï à entrer dans sa propriété.

Un tapis rouge… ? Tu sais que tes pieds n’ont pas été faits pour marcher là-dessus.

« Eh bien, Livaï. Il faut que tu en profites, toi aussi. »

Le Erwin de son rêve ouvrit une deuxième porte. Il se tenait toujours sur l’étoffe rouge vif du tapis.

« Votre attention, s’il vous plaît ! »

Une foule de personnes tenant à la main des cocktails raffinées se trouvaient là pour voir Livaï. Il s’agissait de ses camarades du Bataillon d’exploration, ceux aux côtés desquels il avait combattu jusqu’alors...

« Livaï ! Tu es en retard ! 

- Caporal… Nous vous attendions. »

La vision de Livaï se troubla.

Ils portaient des costumes bien taillés et des robes qui semblaient hors de prix. Cela ne leur allait pas du tout.

Il n’y a même pas de quoi rire… Regarde-moi ça !

« Je vous connais tous et aucun d’entre vous n’oserait avoir l’air d’un dégonflé dans ce genre-là, s’exclama Livaï, agacé et tout en essayant de se réveiller.

« Pourtant, tu sais bien, Livaï... » dit la Hansi imaginaire.

Quelque chose coula de sa bouche.

Une goutte écarlate tomba lentement sur le sol et le tapis rouge se changea en une mer de sang.

« …. que c’est préférable à ceci, n’est-ce pas ? 

- Qu… ? »

Tout à coup, Livaï vit autour de lui tous ses camarades couchés sur le flanc et en sang.

*

« Nnnn ?! »

Livaï se réveilla en sueur. Il se rappela qu’il était dans le vieux château où ils avaient décidé d’établir leur campement.

« Euh... Caporal ?

-… Ah, Petra. »

C’était une des subordonnés de Livaï. Elle montait la garde et l’observait d’un air inquiet.

« Ça ne va pas, Caporal ?

- … Si, si. Désolé…. Juste… donne-moi un peu d’eau.

- Oui, tout de suite ! »

Livaï suivit du regard Petra qui alla chercher le godet le plus proche. Il se souvint du rêve qu’il venait de faire quelques instants auparavant.

Des soldats ayant rejeté la sécurité offerte par la Capitale pour choisir de vivre au milieu d’une mer de sang.

Ont-ils fait le bon choix ou pas… ? Personne ne peut répondre à cette question. Cependant…

Livaï but d’un trait l’eau qu’on lui apporta et s’essuya la bouche.

… mon rôle est de les protéger. Ils étaient prêts à assumer les conséquences… et moi, je devrais au moins défendre ce choix.

Etait-ce là une vraie résolution ? Ou bien Livaï essayait-il seulement de se montrer fort afin de chasser ce rêve sinistre de son esprit ?

Il se rallongea sans être persuadé d'avoir trouvé la réponse.