If you’ve got a sweet tooth, it’s only natural to want a great dessert after a nice meal. But what do the rich and famous have for dessert? We’ve collected a list of the three most expensive desserts in the United States-and they’re good, but they’ll definitely put a dent in your wallet.

Sweet Surrender
The Palazzo
3325 Las Vegas Boulevard South
Las Vegas, NV
702-607-075310 a.m. - 10 p.m (Sunday - Thursday)
10 a.m. - Midnight (Friday - Saturday)

Hours: 10 a.m. - 10 p.m. (Sun. - Thurs.)
             10 a.m. - 12 a.m. (Fri. - Sat.)

Sweet Surrender, the Palazzo’s cupcake and candy store, features a treat for only the most passionate cupcake lover: the $750 Decadence D’Or. Decadence D’Or is handcrafted from the most exclusive, rich, and enterprising ingredients around the globe. Ingredients include Palmira Single Estate Chocolate, a chocolate derived from the rare and fragile Porcelana Criollo bean, and Tahitian Gold Vanilla Caviar, a fruit, ripened for nine months, then hand-harvested, cured, sweat, dried, and hand-split, is obtained only by tedious manual extraction. Topping the Decadence D’Or is Louis XIII de Remy Martin Cognac and hand-placed edible, metallic gold flakes. Once baked to perfection, this grand dessert is encased in a stately, hand blown sugar Fleur-de-Lis and presented on a handmade exclusive elegant crackled-gold glass curved plate and bowl.In addition Sweet Surrender carries: Red Velvet, Lemon Strawberry, Chocolate Ganache, Carrot, Black Forest, Strawberry, Coconut and Chocolate Fudge cupcakes.

Frrozen Haute Chocolate & Golden Opulence
Serendipity 3
225 East 60th Street
New York, NY
212-838-3531

Hours: 11:30 a.m. - 12 a.m. (Sun. - Thurs.)
             11:30 a.m. - 1 a.m. (Fri.)
             11:30 a.m. - 2 a.m. (Sat.)

 

Serendipity 3 is known for its frozen hot chocolate and decadent desserts, but two special plates are so off the charts that they require advanced, special orders. The Frrozen Haute Chocolate is a blend of 28 cocoas, including 14 of the most expensive and exotic cocoas from around the globe and is infused with 5 grams of edible 23-karat gold. The sundae is then topped with whipped cream and covered with gold flakes and a side of La Madeline au Truffle from Knipschildt Chocolatier. The $25,000 dessert is served in a goblet lined with edible gold that has an 18-karat gold bracelet with 1 carat diamonds wrapped around the base. The dessert is supposed to be eaten with a gold and diamond spoon, which can be taken home. The other decadent dessert, called Golden Opulence, is a $1,000 ice cream sundae that owner Stephen Bruce says is popular among celebrities and socialites.
The Fortress Stilt Fisherman Indulgence
Wine³
The Fortress Luxury Resort
PO Box 126
Galle, Sri Lanka
+94 91 438 9400

This opulent Sri Lankan dessert, which is offered at Wine³ Fisherman Stilt restaurant in Sri Lanka, pays tribute to the native pastime, stilt fishing, by portraying a stilt fishing scene made of chocolate, exotic fruit, Irish cream, and a mango and pomegranate compote. The fisherman is carved out of chocolate and an 80-carat aquamarine sits beneath him on a sliver of chocolate. At $14,500 a pop, diners do get to keep the aquamarine, but no one has ordered the steeply priced dish yet!

Rouge Tomate
10 E 60th St
New York, 10022
(646) 237-8977

Hours: Lunch: 12 p.m. - 3 p.m. (Mon. - Sat.)
                 Dinner: 5:30 p.m. - 10:30 p.m. (Mon. - Sat.)
                 Juice Bar: 12 p.m. - 11 p.m. (Mon. - Sat.)

 

Everything from the cocktails to the dessert is health conscious at Rouge Tomate. And the cocktails, which are made using seasonally fresh fruit and vegetables, have high nutritional value-they could even be a mini meal in and of themselves. The extensive cocktail list, comprised of both non-alcoholic and alcoholic libations, is made using juices from the restaurant’s in-house juice bar, where fresh fruit and vegetable juices are squeezed daily. Two of the most unique vegetable cocktails at Rouge Tomate are certainly the Green Tornado (tarragon, spinach, basil and butter lettuce juice; mint; and lemon juice) and the Jasmine (jasmine infused gin, apple juice and fresh green jalapeño).
Noir Bar
Luxor
900 Las Vegas Boulevard
Las Vegas, NV
(702) 262-5257

Hours: Opens at 10 p.m. (Wed. - Sat.)
The Carrot Cake Martini at Noir Bar in Las Vegas makes getting one of your daily vegetable servings a piece of cake.  The drink is a blend of Toschi Nocello liqueur, Bailey’s Irish Cream, Montecristo rum, Van Gogh vanilla vodka, raisins, brown sugar, fresh nutmeg and carrot shavings. The icing on the cake? The rim of the martini glass is lined with a cream cheese frosting.

Library Bar
7000 Hollywood Blvd.
Hollywood, CAÂ
(213) 614-0053

Hours: 3 p.m. - 2 a.m. (Mon. - Fri.)
             7 p.m. - 2 a.m. (Sat. - Sun.)

At the Library Bar there is no shortage of healthy drinks, as most of the cocktails are made using fresh vegetables. Matt Biancaniello, the mixologist at this trendy L.A. locale nestled inside the Hollywood Roosevelt Hotel, brings new meaning to the saying “farm-to-table.” One of Biancaniello’s oldest and most popular cocktails is the Roquette. This brightly-colored green drink is a delicate mixture of arugula, lime, agave and gin that is sure to delight you. Another favorite is the The Breeder’s Cup, a surprisingly smooth blend of Hendrick’s gin, agave, cucumber, beets, horseradish and salt.

Epic Sky
112 W Hubbard St
Chicago, IL
312-222-4940

Hours:  Lunch: 11:30 a.m. - 2:30 p.m. (Mon. - Fri.)
          Dinner: 5:30 p.m. - 10 p.m. (Mon. - Thurs.)
                          5:30 p.m. - 10:30 p.m. (Fri. - Sat.)
          Roof: 2 p.m. - 11 p.m. (Mon. - Sat.)
          Lounge Menu: 4 p.m. - 10 p.m. (Mon. - Thurs.)
                                        4 p.m. - 12 a.m. (Fri. - Sat.)
          Bar/Lounge Open: 4 p.m. -2 a.m. (Mon. - Fri.)
                                                 4 p.m. - 3 a.m. (Sat.)

In the Windy City, one rooftop in the trendy River North neighborhood, has amped up its cocktail menu with a few veggie-infused drinks. At Epic Sky, mixologists have created the White Rabbit, named after the rabbit made famous by Alice in Wonderland. Made with Ketel One Oranje vodka, fresh carrot juice, ginger and simple syrup, you’re surely late for a very important date if you haven’t yet tried this vibrant drink.

The Bazaar, one of the hottest restaurants in Los Angeles, is a fantastic blend of food and fun. The hit tapas restaurant, owned by Chef Jose Andres and designed by Philippe Starck, opened in the lavish SLS Hotel at Beverly Hills in late 2008 (the duo plans to open a Miami location in Spring 2012).

 

As its name suggests, The Bazaar features more than one room, or venue, and each section is dedicated to a different cuisine or theme. There are five sections: Bar Centro is the main bar; Rojo is the red-themed contemporary dining room; Blanca is the white-themed traditional dining room; The Patisserie is the dessert bar; and the gallery showcases unique merchandise curated by Murray Moss of the New York design shop Moss. And while each room has a different theme, they all have one thing in common-the atmosphere is bold and playful. Imagine this: the restaurant is outfitted with more than 100 different types of chairs and approximately two dozen crystal and glass chandeliers.

And Chef Andres’ cuisine is just as inventive and whimsical as the décor. He let his imagination run wild-and it works! The food is served as tapas, or small plates. And while there is a solid list of traditional tapas like the Jamon platter or a selection of cheeses, many are wildly creative. Chef Andres puts an experimental spin on simple, traditional foods like the Philly cheesesteak with a dish called ‘The Philly Cheesesteak,’ air bread filled with cheese and topped with Wagyu beef. There are also some unusually unique and modern dishes like the Cotton Candy Foie Gras,’ a chilled foie gras terrine wrapped in cotton candy and served on a lollipop stick.

Come dessert, you can either stay at the table or move to the Patisserie, where there is a larger selection of bonbons and other delights created by pastry chef Michel Gillet.

Whether you are out for a drink, a full meal or a quick dessert, a trip to The Bazaar makes for a magical night that won’t soon be forgotten.

The Bazaar by Jose Andres
SLS Hotel at Beverly Hills
465 S. La Cienega Blvd.
Beverly Hills, CA
310-246-5555

Hours:
High Tea: 3 p.m. - 5 p.m. (Sat.-Sun.)
Brunch: 11 a.m. - 3 p.m. (Sat.-Sun.)
Dinner: 6 p.m. - 10 p.m. (Sun.-Wed.)
                6 p.m. - 11 p.m. (Thurs.-Sat.)

Try this:

1. Philly Cheesesteak: Air bread, cheddar, Wagyu beef
2. Cotton Candy Foie Gras: Chilled foie gras terrine wrapped in cotton candy and served on a stick
3. Caviar Cone:  A paper-thin cone filled with cauliflower crème fraîche, topped with paddlefish caviar and chives
4. Watermelon Tomato Skewers: Pedro Ximénez reduction, watermelon, cherry Tomatoes
5. Not Your Everyday Caprese: Cherry tomatoes, liquid mozzarella

Beets are thought to have originated in prehistoric North Africa and grew wildly along European and Asian coastlines. Contrary to today, beets were most commonly eaten for their leaves, not their root.

Beets were first brought to the United States during the 19th century, when it was discovered that they were a highly concentrated source of sugar. Today the United States is one of the leading producers of beets, as the crop thrives in more than 30 states.

 

What is a beet?

This vibrant root vegetable has two edible parts-the more commonly eaten deep-red root and the edible green leaves. And although the vegetable was once mainly used as a garnish in salads, it has recently emerged as a more common vegetable because of their touted health benefits. Studies show that beets and their juices help prevent cancer, heart disease and iron deficiency, among other things.

Are there different kinds of beets?

Although typically a deep reddish-purple hue, beets come in many varieties, including some that feature white or golden roots. 

Where can I buy the freshest beets?

Since they are grown so widely, beets are available year-round. The peak season, however, is June through October.

When selecting beets, choose small to medium-sized plants with firm roots, smooth skin and a deep color.  Avoid beets that are bruised or have soft, wet spots-all signs of aging. If you will be eating the leaves, choose beets with fresh, crispy and bright green leaves. If you do not plan on eating the greens, the quality of the leaves is not significant.

How should I store beets?

It is best to cut the tops off of beets and store them, unwashed, in individual plastic bags in the refrigerator. Beets should stay crispy for two-four weeks. If storing the tops, greens should last up to four days.  

Freezing raw beets is not recommended, as they tend to soften when thawing. 

What is the best way to eat beets?Beets are a versatile vegetable that can be enjoyed in a variety of ways. They can be eaten raw, cooked, baked, steamed or pickled.

 

Small beets tend to be very tender and, therefore, make an excellent addition to salads. Medium and large beets, on the other hand, are good for cooking and sprucing up dishes such as roasted vegetables.

Regardless of how you decide to enjoy beets, be sure to wash and scrub them before cooking. Beets should also be peeled before eating and it is typically easiest to do so after they are cooked. Be sure to wear disposable or plastic gloves when peeling beets, as the red juice can stain your hands and your clothing.

While not all of us have access to the unique Pink Himalayan Rock Salt used by Chef David Burke as both a seasoning and as a base for food to sit upon (like the butter he serves on tables in his restaurants), salt is a staple item in practically every home. Salt is usually used as an additive, but there are many unthought-of of uses for salt that turns this common household item into quite the lifesaver.
 

Shelling Nuts
To make nuts, like Pecans, just a bit easier to crack into, soak them in salt water for several hours before shelling. The shell should peel away with little effort.

Washing Spinach
The small crevices in spinach leaves can make them difficult to wash thoroughly. Try washing leaves in mildly salted water, it will help dislodge the dirt.

Keep Salad Crispy
If you’re preparing salad ahead of time, lightly salt the salad to help retain the crispiness of the leaves.

Prevent Fruit from Browning
To keep freshly cut fruit from turning brown, briefly soak it in a bowl of lightly salted water.

In Whip Cream and Beaten Eggs
Add a small pinch of salt to whip cream or eggs before beating. This will help cream to whip lighter and will improve firmness in eggs after baking.

Keep Milk Fresh
Adding a small pinch of salt to your carton of milk or cream can help it last just a bit longer.

Prevent Cheese from Molding
Wrap cheese in a damp napkin that has been soaked in salt water before storing it in your refrigerator to help prevent mold from growing.

Shell Hard-boiled Eggs
Adding a teaspoon of salt to water before boiling eggs with prevent the shell from crumbling into tiny pieces when peeling it.
Decrease Cooking Time
Contrary to popular belief, adding salt to water does not make water boil faster. It does, however, make the water boil to a higher temperature. Thus, your food should cook more quickly.

Soups aren’t just for cold, rainy days. Summertime is actually the perfect time to indulge in a refreshing and fresh chilled soup. Vegetables like tomatoes, zucchini and corn are at the peak of their seasons and can be perfect as a light lunch, or as an accompaniment to your meal.
 

 

New York

Gramercy Tavern
42 E. 20^th St.
(212) 477-0777

Hours:
Main Dining Room
Lunch: 12 p.m. - 2 p.m. (Mon. - Fri.)
Dinner: 5:30 p.m. - 10 p.m. (Sun. - Thurs.)
               5:30 p.m. - 11 p.m. (Fri. - Sat.)
Tavern
12 p.m. - 11 p.m. (Sun. - Thurs.)
12 p.m. - 12 a.m. (Fri. - Sat.)

Chef Michael Anthony uses the seasonal favorite, zucchini, right at the prime of its season to create the Chilled Zucchini Soup. The delicious zucchini and cucumber soup, which is served both in the tavern and the main dining room, is topped with fried oysters and then garnished with beautiful (and edible!) orange squash blossoms-a treat for your eyes and your stomach!

Klee Brasserie
200 Ninth Ave.
(212) 633-8033

Hours:
Lunch/Brunch: 12 p.m. - 3 p.m. (Thurs - Fri)
                           11 a.m. - 3:30 p.m. (Sat - Sun)
Dinner: 5:30 p.m. - 11 p.m. (Sun - Wed)
               5:30 p.m. - 12 a.m. (Thurs - Sat)

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Klee’s Green Pea Soup, created by the restaurant’s owner and Chef Daniel Angerer, might seem like an ordinary soup on paper, but we can assure you that’s not the case. The Green Pea Soup is served as a series of four shooters and, thus, is presented in glasses rather than in a bowl. The inventive shooters are then garnished with a smoky cheese.
Chicago

Sunda
110 W Illinois St
Chicago, IL
(312) 644-0500

Hours:
Lunch:
11:30 a.m. - 3 p.m. (Mon. - Fri.)
10:30 a.m. - 3 p.m. (Sun.)
Dinner:
5 p.m. - 12 a.m. (Mon. - Thurs., Sun.)
5 p.m. - 1 a.m. (Fri. - Sat.)
At Sunda, an Asian Fusion restaurant in the trendy River North area of Chicago, Chef Rodelio Agilbot serves sashimi-but not on rice. Instead, the sashimi sits atop a chilled tomato and ponzu soup. The thought is that, on a hot summer day, a chilled soup is more appealing than a mound of rice. In the past, Agilbot has also served a cold corn and miso soup garnished with grilled scallops and chili oil.

Los Angeles

The Roof Garden
The Peninsula Hotel
9882 South Santa Monica Blvd.
Beverly Hills, CA
(310) 975-2855

Hours:
7 a.m. - 9 p.m. (Daily)

This Beverly Hills restaurant, set on a stylish poolside patio at the Peninsula Hotel, has cooked up a special gazpacho for their menu this summer. The green tomato and cucumber gazpacho is a light mix of parmesan, tomato, ricotta cheese and poblano peppers served with a scoop of opal basil sorbet.
Las Vegas

Julian Serrano
ARIA Resort & Casino
3730 Las Vegas Blvd.
Las Vegas, NV
(702) 590-8520

Hours:
11 a.m. - 11 p.m. (Daily)

This summer, Julian Serrano is offering a slew of summer soups on their menu. The first, a lobster gazpacho, is a traditional gazpacho served with a generous helping of lobster meat. The second soup, called the fisherman’s soup, is a fish soup made with shrimp, mussels, whitefish and sofrito. The third, a decadent wild mushroom soup, is created using fresh shiitake mushrooms and crimini. The soup also includes oysters and is topped with a foie gras cream.

When you hear the phrase “Jell-O shots,” most of us think of swarms of college kids downing the frat favorite at a party reminiscent of the movie Animal House. But these days, that’s not quite the case. Some fine dining establishments around the country are giving the jiggly drink a 5-star makeover. The drinks are being served as gelatinous cubes, slices or pyramids and are actually more like mini hors d’oeuvres. Trust us, you won’t find these creations anywhere else.

 

Bar Nineteen 12
The Beverly Hills Hotel
9641 Sunset Blvd.
Beverly Hills, CA
310-273-1912
Hours: 5 p.m.-2 a.m. (Daily)

At Bar Nineteen 12, inside the Beverly Hills Hotel, alcohol-infused jelly shots offer a contemporary alternative to the classic drinks on the menu. Guests at this trendy, but historical L.A. haunt can try both the white mojito jelly shot, a combination of rum, St. Germain elderflower liquor, lime juice, simple syrup, fresh mint and gelatine and the black mojito jelly shot, a delicious of blend of black vodka, creme de cassis, chambord, lime juice, simple syrup, fresh mint and gelatine.

Alinea
1723 North Halsted
Chicago, IL
312-867-0110
Hours:
5:30 pm - 9:30 pm (Wed. - Fri.)
5 pm - 9:30 pm (Sat. - Sun.)

At Alinea, an upscale restaurant located in Chicago’s Lincoln Park neighborhood, diners receive a full menu of tasting portions. And, although the menu changes regularly, this summer it begins with a series of edible cocktails. Included in the line-up of all-star dishes are a pisco sour, a delicious blend of pisco, lemon and cane juice that is whipped into a meringue-like puff; a gin-infused cucumber cube that is topped with a drop of rose water and a sprig of mint; and a bourbon-soaked cherry topped with vermouth foam.

The third annual Food Network New York City Wine & Food Festival is set to take place October 7-10, 2010. The event began three years ago as a one night event and was so successful that it was expanded to a festival the following year. The festival, presented by Food & Wine and Travel + Leisure, was launched by founder and director Lee Brian Schrager of Southern Wine & Spirits of America and consisted of over 80 events. By 2009, the festival grew to over 120 events, including tastings, culinary demonstrations and educational seminars.

The events take place primarily in the trendy Meatpacking District and select landmarks around New York City. The event is the only festival in New York that brings together epicurean legends and television personalities.

 

This year’s chefs and culinary personalities include Alton Brown, Rachel Ray, Martha Stewart, Bobby Flay, Mashaharu Morimoto and Daniel Boulud, to name a few. Popular winemakers and cocktails experts such as Alessia Antinori and Josh Wesson will also be attending the Columbus Day weekend event.

While the festival is certainly about exploring the culinary world and all of its offerings, 100 percent of the net proceeds will directly benefit the hunger relief organizations Food Bank for New York City and Share Our Strength.

If you’re lucky enough to be in town to catch this year’s Food Network New York City Wine & Food Festival, here’s a sampling of what you’re in for.

Meatball Madness
Food Network’s Giada De Laurentiis hosts one of the first events of the festival on Thursday, October 7 with an all-star lineup of top-notch chefs cooking up an Italian favorite-meatballs. Participating chefs include Missy Robbins (A Voce), Michael Lomonaco (Porter House New York and Katherine Thompson (L’Artusi), to name a few. October 7, 7-10 p.m. Tickets are $200 per personPanel Discussion, Get Real, Go Local, Demand Organic
Author and CEO of Rodale Inc., Maria Rodale, teams up with author Nina Planck and Chef Michel Nischan to answer all of your questions about local, pure and sustainable food. The trio will discuss the popular organic movement and how it can be easily implemented into your everyday life. October 9, 3 - 4 p.m. Tickets are $20.

What are green beans?

Green beans, also known as string beans, are the most popular edible pod beans in the United States. These beans are commonly referred to as string beans, because a fibrous string runs along the bean’s seam.

Are there different kinds of green beans?

Green beans closest relative is the wax bean. Wax beans are long and slender and the color varies from light to deep yellow. Wax beans have a thin, velvety skin and a more subtle flavor than the green bean. 

How can I make sure I buy the freshest green beans?

Fresh green beans are available year-round, but their peak season is from May to October. It is best to buy green beans at farmer’s markets or store that sell them loose, so that you can handpick each bean. Choose crisp, blemish-free beans that are bright green and no thicker than a pencil. To ensure proper cooking, try to select beans with similar sizes and shapes.

How should I store green beans?

Green beans should be washed and dried thoroughly before being placed in a plastic bag and put in the refrigerator. Properly stored green beans will stay fresh for approximately 4 to 5 days.

What is the best way to prepare green beans?

Green beans can be cooked whole or cut, both lengthwise or crosswise. Keep in mind that beans will be sweeter and crispier the less they are cut. While some people prefer to stir-fry green beans, this tasty vegetable can also be boiled, steamed or microwaved. In order to maintain the most nutrients, cook green beans as little as possible using small amounts of water.

Who doesn’t love a nice, cold glass of lemonade on a hot summer day. Whether it’s that refreshing taste or the nostalgia of youth, lemonade just seems like the perfect beverage when the afternoon sun is at its peak.

Today, August 20, is National Lemonade Day, and one noteworthy New York Chef is setting up shop to serve high-end lemonade at his very own sidewalk lemonade stand.

 

 

Chef David Burke will celebrate the holiday from 11 a.m. - 3 p.m. outside of David Burke Townhouse, Fishtail and David Burke at Bloomingdales. Burke’s lemonade will also be available at Giannillo The Salon, a high-end hair salon and at the DOG store, an upscale dog groomer.

Each lemonade stand and restaurant will serve homemade lemonade and a complimentary macaroon for only $1. Flavors of lemonade include: Sugar beet, blueberry pie and Jersey lemonade.

All proceeds will be donated to the National Animal Rescue and Sheltering Coalition through Celebrity Catwalk.

David Burke Townhouse
133 E. 61st St.
New York, NY
212-813-2121

Fishtail
135 E. 62nd St.
New York, NY
212-754-1300

David Burke at Bloomingdales
1000 Third Ave.
New York, NY
212-705-3800

Giannillo The Salon
217 E. 60th St.
New York, NY
917-470-9695

the DOG store
170 E. 61st St.
New York, NY
212-317-5987

If you can’t make it to David Burke - we’ve got some other suggestions.

LUXBAR
118 E Bellevue Place
Chicago IL
312-942-3400

LUXBAR is offering an adult version of lemonade in celebration of this foodie holiday - their signature Lemonhead Martini.  Normally $11.50 they are offering it for a discount from Friday through Sunday, when it will cost only $5.  Made with Belvedere Citrus, Triple Sec, sugar and freshly squeezed lemon juice the cocktail is garnished with crushed Lemonhead candies, a nod to the child in all of us. 

Hash House a Go Go (Multiple Locations)
6800  W Sahara Ave
Las Vegas, NV
702-804-4646

Imperial Palace
3535 Las Vegas Blvd S
Las Vegas, NV
702-254-4646

3628 5th Ave
San Diego, CA
619-298-4646

In a year round informal celebration of National Watermelon Month and Lemonade Day Hash House a Go Go will be serving its signature Kiwi Watermelon Lemonade - featured on Travel Channel’s Man V. Food last year - at all locations.  A staple at the restaurant this cocktail is slowly layered with kiwi syrup, lemonade and watermelon juice.  It can be served either with or without vodka - so it is suitable for kids and adults alike!  Let the celebration begin.

If you’re not in the mood to go out in the heat there are some cocktails you can try at home.  For beer drinkers there are a few.  First, “The Classic Shandy.”  Mixing beer and lemonade dates back to 17th century England where beer was flavored with a sweet lemon mixture of offset the quality of the beer.  Generally this cocktail is a mixture of beer, ginger beer, ginger ale or lemonade.  There’s also the “Skip and Go Naked” which is a combination of beer, lemon juice, gin and a dash of grenadine.

For those who prefer their lemonade straight from the blender there’s Daily’s Frozen Lemonade - a frozen pouch that’s able to go from store to freezer to drinking with the slushy taste of a blender drink but without the fuss and mess.  Their newest creation is not for the little ones though as it does contain alcohol.

In retrospect, the first lemonade soft drink made its debut today, August 20th, back in the year 1630 in Paris, France.  Viva La France for bringing us this refreshing drink.