Tag Archives: prosecco

Cozy, Sparkly, Happily-Appley, Holiday Cocktail

28 Nov

A post on Edible Long Island and a post-trick-or-treating Halloween mini-party inspired me to make Apple Crisps, an invention of Relish restaurant in King’s Park, using local apple cider from Richter’s Orchards. While the boys decorated skull- and coffin-shaped papier mâché boxes, ate hot dogs and watched Casper’s Scare School, the moms noshed on white cheese and grapes (the world’s simplest appetizer) and cocktail meatballs and these light and relaxing cocktails!

flutes work well in small spaces!

flutes work well in small spaces!

I kept it hyper-local with Jericho Cider Mills cider (both orchards are on Long Island — yes, the same place you thought had been cemented over a long time ago actually has farms and orchards– but Jericho is closer to us than Richter’s ) and — me being me — added a bit more prosecco. And then, once the initial, beautifully shaken, garnished, and presented ones were drained daintily, everyone just sort of poured themselves some cider and topped it off with a healthy slug of the fizzy and a sprinkle of cinnamon…there is nothing I like better than self-serve after I’ve made a lovely first impression.

P.S. I also made one of these for Adriana of the Sparkly Cosmo Night…it is so refreshing and so low in alcohol  that it hydrates and maintains your level for the long haul…

I suppose I should tell you about the artless, yet decadent nutella sandwiches that were aso part of the evening...

I suppose I should tell you about the artless, yet decadent nutella sandwiches that were aso part of the evening…

The Apple Crisp
2 oz. local apple cider
6 oz. Prosecco
Sprinkling of ground cinnamon (plus a tiny squeeze of lemon, if desired)
In a cocktail shaker filled with ice, combine ingredients. Shake well. Pour into a flute (or other wine glass) and garnish with a fresh apple slice. Sprinkle with more cinnamon, if desired.

Sparkling Cosmo: A Festive Cocktail

26 Nov

Adriana and I had not seen each other for months. You may remember her from delicious recipes like her perfect lamb chops  and roasted Brussels sprouts, or the Cioppino Latino we invented or the decadent recovery from a big night blinis topped with egg and salmon roe.

So it was high time we played again.

An inventive garnish...tasty too!

An inventive garnish…tasty too!

Our evenings, which combine kids’ playdate and Mommy time, tend to be full of amazing food and lots of wine, which is my drink of choice and from which I rarely veer. But this time, we started off the way Adriana prefers: with a proper cocktail. And I am very glad we did!

This variation on the ubiquitous Cosmo worked perfectly to ring in the holiday season…a pale jewel-like pink, topped with the liquid bling of prosecco for some festive sparkle, and cool and crisp on the tongue….and we got a bit playful with the garnish…a segment of clementine (which you can find everywhere at this time of year) pierced through with a knife and then threaded with a boomerang cut of lime peel became our accessory to crime. It looked a bit like a baby turtle crawling to the sea right after being born, or a fish peeking over the rim of the glass to have a look.

Well hello there little fella!

Well hello there little fella!

The kids kept each other very happy and busy doing whatever it is they do when they are not bothering us, except for the occasional appearance to show us a different costume or some dance moves…and we got to the business of catching up. Fun! Fun! Fun!

Now this is the right way to have a playdate!

Now this is the right way to have a playdate!

Sparkling Cosmo

6 oz. vodka

6 oz. cranberry pomegranate juice (or your preferred berry-red juice)

1.5 oz triple sec

A splash of prosecco

A curl of lime peel (or my very sweet Clementine creature garnish – one segment per drink)

Pour the vodka, juice, and triple sec into a shaker filled with ice. Shake vigorously and pour off into two generous-sized martini glasses. Top with a splash of prosecco or other sparkling white. Garnish and serve.

Revive Prosecco or Champagne Bubbles with Raisins

16 Jul

Since I am not a quitter, since I am a person who finishes what she starts, it’s been a long time since I have had to resort to this trick.

When I open a bottle of prosecco or champagne, it is always with a friend (or several) and there’s never anything left in the bottle by the end of the party. But yes, it sometimes happens that you just can’t finish by bedtime and you regretfully stick the bottle in the fridge, bidding adieu to those marvellous, fine, fizzy bubbles, and promising to have a quick mimosa in the morning with the now-fairly-flat wine.

Thanks to Kim for providing these fab flutes....from the Patchogue-Medford prom of 1991! (Apparently yes, they gave out champagne glasses at the h.s. prom back in the day!)

Thanks to Kim for providing these fab flutes….from the Patchogue-Medford prom of 1991! (Apparently yes, they gave out champagne glasses at the h.s. prom back in the day!)

 

But morning comes and goes and kids need tending and driving around and there’s just no time or place for that mimosa. And yet you can’t just toss the remaining wine!

Here’s how to salvage the bubbles in your bubbly.

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