Ah, it's Friday. Thank goodness. It's been a long two weeks. Last week I had a kidney infection {hence me skipping out on posting a cocktail last Friday}. I'm feeling much better now but I've been stressed out all week, you know how that goes. Luckily it's the weekend and we're one more week closer to vacation {September 3-10}. We just found out that on the 11th Cheyenne has to fly out to Boston on business {he has to travel for business about twice a year} and I think once he gets back it'll officially feel like summer is over. I love love love autumn {it's my very favorite season} but in the next few weeks im soaking in as much of the summer as I can. On that note this week's cocktail recipe is a sunny sweet Italian drink that would be perfect enjoyed outside with some yummy Italian nibbles {crostini or brushetta with fresh tomatoes and herbs if you have a garden or farmers market nearby would be lovely. As would marcona almonds and Italian cheeses like Taleggio}.
Sparkling Limoncello-Raspberry Cocktail
Ingredients:
1/2 tsp. sugar
1/4 tsp. grated lemon zest
A few drops of fresh lemon juice
3 raspberries
2 Tbs. limoncello
Crushed ice as needed
1/2 cup sparkling wine
Lemon zest strip for garnish
Directions:
1.On a small plate, stir together the sugar and grated lemon zest. Dip a clean finger in the lemon juice and moisten the rim of a Champagne flute or other glass. Dip the rim in the sugar mixture to coat.
2. In a small bowl or ramekin, using a cocktail muddler or the end of a wooden spoon, pulverize the raspberries with the limoncello. Transfer the puree to the sugar-rimmed glass. Place a spoonful of crushed ice in the glass, then pour in the sparkling wine. Garnish with the lemon zest strip and serve immediately. Serves 1.
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