Happy Friday.
INGREDIENTS
Glass: Cocktail
PREPARATION
Add all the ingredients except the cassis to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Dribble the .5 oz of French Cassis down the inside of the glass so it settles at the bottom.
{via Liquor.com; contributed by Dale DeGroff}
The Bellini was invented sometime between the late 1930′s and the mid 1940′s by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. Cipriani named the cocktail “Bellini” because of its unique pick color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th century Venetian artist, Giovanni Bellini.
Another Italian artist, Livia Cives, was recently inspired by the Bellini’s rich Venetian history to create this beautiful interpretation of the cocktail. Livia used the island of Murano, just north of Venice, and the Murano glass for which it is so well known, as the inspiration for her color palette on this piece.
Bellini recipe:
2 oz. peach juice or peach purée
4 oz. Prosecco sparkling wine
Pour the peach juice or peach purée into a Champagne flute, slowly add the Prosecco, and enjoy!
{reblogged via The Art of Cocktails … Illustrated}
This delightful beverage was concocted by Kristina and Alissa of Design Sponge. We’re loving their “Behind the Bar” articles. This one from Apothecary in Philly.
Ingredients:
Methodology:
1) Lightly muddle 1 cardamom pod at the bottom of shaker (not too much muddling or it will overpower the drink)
2) Add the rest of the ingredients
3) Add ice
4) Shake for 20 seconds
5) Strain over fresh ice to remove the cardamom pod
6) Add a splash of seltzer water
7) Garnish with rose petals or fresh lemon wedge (use organic if possible)
{via Design Sponge}
Get the recipe and read the article “Behind the Bar: Peggy Wong’s Winter Sunset” at Design Sponge. Enjoy and happy Friday.
It’s Friday already? What a perfect way to end the week with a new spin on an old favorite — it not only looks beautiful, but tastes great!
Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.
Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.
{via The Kitchn, image via Liz Vidyarthi; also, you might like The Kitchn’s version of the Gimlet, YUM!}
INGREDIENTS
PREPARATION
In a rocks glass, muddle 1 basil leaf with symple syrup. Fill the glass with ice. Add fresh squeezed grapefruit juice and gin. Stir and top with club soda. Garnish with basil leaf and sliced grapefruit.
{via Steamy Kitchen, recipe from Grove Park Inn, Asheville North Carolina}
This refreshing cocktail is a delicious riff on a Cucumber Collins, which is served tall with soda water.
INGREDIENTS
Tools: shaker, muddler, strainer
Glass: wine
Garnish: cucumber slice and mint sprig
PREPARATION
Muddle cucumber and mint in the bottom of a shaker. Add gin, syrup and lime juice. Shake with ice, strain into chilled wine glass and garnish.
{via Imbibe Magazine}
Add the plums, sage, and simple syrup to the bottom of a shaker, and muddle (or smoosh vigorously with the back of a spoon) until the plums form a nice mush. Fill the shaker with ice and add the lemon juice and whiskey. Shake and then double strain into a cocktail glass.
{via The Kitchn}
