Cocktail hour - what’s on our minds?  

Prosecco + Other Sparkling wines 

• It is made from the Prosecco grape (renamed Glera in 2009 within the European Union) 

• Primarily produced in the Charmant Style (Second Fermentation in large tanks, not in the bottle.

• Produced in 3 styles Spumante (Most Fizzy) Frizzante (Lightly Fizzy) or A small proportion is made as Tranquillo (still wine), with no bubbles.[5] Tranquillo amounts to only about five per cent of production,[21] and this wine is rarely exported.

Recipe Source

Alcohol: https://themodernproper.com/grapefruit-cardamom-gin-fizz

Alcohol or non alcohol: https://www.allrecipes.com/recipe/23040/hot-buttered-rum-batter/

Alcohol: https://www.liquor.com/recipes/west-75th/

Ingredients + High Level Steps 

Grapefruit Cardamom Gin Fizz 

2 oz rosemary syrup 

3 oz cardamom infused gin 

1/2 cup grapefruit juice

splash of prosecco, chilled

rosemary sprigs

grapefruit peel, for garnish

INFUSED GIN

1 cup gin

6 cardamom pods

1 cup sugar

1 cup water

2 rosemary sprigs

INFUSE GIN 24 HOURS BEFORE: 

In a small jar with an airtight lid add gin and cardamom pods. Seal and store for 24 hours.

MAKE SIMPLE SYRUP: 

To make the rosemary simple syrup, bring sugar, water and 2 rosemary sprigs to a simmer in a small saucepan until sugar is dissolved. Remove from heat and allow to cool completely. Remove the rosemary and use right away, or store in an airtight container in the refrigerator for up to a week.

COCKTAIL 

To make the cocktail pour rosemary syrup, infused gin and grapefruit juice over ice in a cocktail mixer and shake to combine.

Using a strainer, divide the mixture in two glasses filled with fresh ice.

Top with prosecco and garnish with a sprig of rosemary and a grapefruit peel. Cheers!

Hot Buttered Rum

2 oz (1/2 Stick) unsalted butter

2 oz brown sugar

2 oz  confectioners' sugar

I cup/  or 1/2pint vanilla ice cream, softened

¾ (½ of ¾ )  teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar until smooth.

Remove from the heat. Add ice cream, cinnamon, and nutmeg and whisk until incorporated. Pour mixture into a plastic container, cover, and store in the freezer.

For each serving of hot buttered rum, combine 1 tablespoon rum batter and 1 fluid ounce rum in a coffee mug. Fill the mug with boiling water and stir to combine. Sprinkle nutmeg over top if desired.

West 75th 

1 ounce Calvados

1/2 ounce lemon juice, freshly squeezed

1/4 ounce raspberry syrup*

2 dashes Angostura orange bitters

3 ounces Cleto Chiarli Pruno Nero lambrusco, chilled

Garnish: lemon twist

MAKE RASPBERRY SIMPLE SYRUP: 

Add 1 cup sugar and 1 cup water into small saucepan. 

Bring mixture to boil, then simmer for 5 minutes or until sugar dissolves. 

Remove from heat and add 1 cup raspberries, mashing gently. 

Let mixture steep for 1 hour, then strain out solids. 

Store in refrigerator up to 1 week.

COCKTAIL:

Add the Calvados, lemon juice, raspberry syrup and orange bitters to a shaker with ice and shake until well-chilled.

Double-strain into a Champagne flute.

Slowly top with the lambrusco to create a layered effect.

Garnish with a lemon twist.

G’s Herb Garden Inspo Cocktail

 1 oz Pineapple

3 oz Ginger ale/ginger beer 

½ or 1 oz Cranberry Juice

1 oz Orange Juice 

1 oz Rosemary Simple Syrup

Optional alcohol: gin, brandy, bourbon 

World Level 

1