Noir Fatale Anthology

Back in January I was invited to write a story for an anthology which will be called Noir Fatale, edited by Kacey Ezell and Larry Correia and published by Baen Books. I've held off posting about the anthology, since when Larry announced it I had not yet turned in my story. But, I sent the story in, which is near future science fiction, and the editor loved it, so I feel okay posting about it!

People who know me even just a little bit know of my love for film noir, and hardboiled and noir fiction from the '30s on up: from James M. Cain (Double Indemnity, The Postman Always Rings Twice, Mildred Pierce) to Dorothy B. Hughes (Ride The Pink Horse, In A Lonely Place) to James Ellroy (The Black Dahlia, LA Confidential). I was thrilled to be invited to write a story and have it alongside stories contributed by a great lineup of writers. I haven't seen any cover art as of yet, and I don't know the release date, but I can't wait to see a cover!

I won't say much about my story, but it's near future science fiction set mostly in New Orleans and tentatively titled: A String Of Pearls.

Here is a description of the anthology from Larry's announcement:

The silky note of a saxophone.  The echoes of a woman’s high heels down a deserted asphalt street.  Steam rising from city vents to cloud the street-lit air.  A man with a gun.  A dame with a problem…

Noir. 

We humans are collectively fascinated by the seamy underside of society as represented in stories and films.  Names such as Raymond Chandler, Dashiel Hammett, The Maltese Falcon, The Big Sleep, Sam Spade… these have inhabited our collective consciousness for decades.  Humanity, it seems, loves the dark.  And within the dark, one figure stands out: that of the femme fatale.

Kacey Ezell and Larry Correia are editing an anthology of all new, noir themed sci-fi and fantasy short stories titled Noir Fatale, and we’ve got a great line up of authors who will be contributing:

David Weber
Laurell K. Hamilton
Sarah Hoyt
Larry Correia
Kacey Ezell
Robert Buettner
Alistair Kimble
Griffin Barber
Michael Massa
Hinkley Correia
Christopher L. Smith
Patrick Tracy
Steve Diamond
Michael Ferguson

The French 75 Cocktail

It's no secret my wife and I enjoy love champagne, and while we usually drink it unadulterated, there are exceptions...

The French 75 cocktail is one such exception.

I first tried the French 75 during a trip to New Orleans when I found a small, but classic bar in the French Quarter adjacent to Arnaud's main dining room, named--yep, the French 75 Bar. How could I not try the cocktail responsible for the bar's name?

The French 75 Bar, pictured above, has everything I look for when sizing up a joint to sip cocktails and relax: sharply dressed bartenders and wait staff, a clean and well-kept bar, well-dressed and civilized patrons, and ambience befitting a throwback sort of establishment, and not a hangout for hipsters wearing trilby hats, jeans, and t-shirts. A bonus for me is the selection of fine cigars on hand at this particular bar. 

Back to the cocktail: the French 75 got the name from its kick, like a piece of artillery--specifically, and I'm thinking you'll guess this one--the French 75-millimeter field artillery used in World War I.  Legend has it the drink was was a favorite of the Lost Generation, and first created by Harry MacElhone, bartender of Harry's New York Bar in Paris, France.

For those who know me well, how could I not love a cocktail created in Paris and enjoyed by the Lost Generation?

There are a few recipes floating around out there, and I prefer the one listed in the Savoy Cocktail Book which can be purchased at Amazon or Barnes & Noble, and likely many independent book shops. The book has been in print since forever, well since 1930. I, however, deviate a tiny bit from the method in that book, but only in the preparation and the type of glass.

Glorious, isn't it? All right, it doesn't look all that special, but here is what comprises this delicious concoction:

• 4 cl (1.35 oz) Gin
• 2 cl (.67 oz) Lemon Juice
• 1 teaspoon powdered sugar

Put those ingredients (and only those, don't add any champagne yet) into a cocktail shaker or glass. Now, rigorously stir until the sugar is dissolved.

Okay, most of the instructions I've seen have you pouring the ingredients into a tumbler or collins glass, but please use a champagne flute or a champagne coupe (or saucer as they're called in the United States) like the one pictured above (from a set of Art Deco period Baccarat champagne coupes we bought in Georgetown back when we lived in the D.C. area). I think sipping champagne or any drink with champagne as an ingredient needs to be sipped from a flute or saucer.

All right, the initial ingredients are in the flute or coupe, now top off with champagne (if you want to cheat and use sparkling wine, go ahead, but I'm a purist and stick to champagne).

Enjoy!

Do you have a favorite champagne?  Or favorite cocktail with champagne as an ingredient?  My wife adores the standard champagne cocktails (angostura bitter-soaked sugar cube topped with champagne).