Leftover bubbly? Use it wisely
Still have a few bottles remaining from your New Year’s Eve fete? Spruce
it up with these recipes.
Holiday Cheer
Ingredients:
.5 oz. blackberry puree
Champagne
Directions:
In a champagne flute, add blackberry puree. Fill to top with champagne. Garnish with a fresh blackberry.
Recipe courtesy of:
Warwick New York Hotel, 65 W. 54th St. 212-247-2700 www.warwickhotelny.com
Red Poinsettia Cocktail
Ingredients:
½ cup vodka
¼ cup champagne
½ cup cranberry juice crushed ice
3 strips of orange zest
Directions: Mix together and served chilled in a wine glass.
Recipe courtesy of:
Redeye Grill, 890 Seventh Ave., 212-541-9000 www.redeyegrill.com
Italian Apple
1 tsp diced apples
1 oz apple brandy
Squeeze of fresh lemon
Top with prosecco
Serve garnished with apple slice
Directions: Mix ingredients together. Serve in a champagne flute.
Recipe courtesy of: Down in the warmth of Winter Park, Fla., Luma on Park and Prato, two notable restaurants from chef Brandon McGlamery (formerly of French Laundry and Chez Panisse), feature the Italian Apple.
The Sanguine
½ oz. Absolut Mandrin
½ oz. Campari
½ oz. Triple Sec
¾ oz. blood orange juice
¼ oz. lemon juice
4 drops of rosewater
Directions: Shake and strain into a chilled coupe. Top with sparkling rose or champagne. Spray with rosewater and garnish with a white rose petal if the mood strikes you.
Recipe courtesy of:
Saxon + Parole, 316 Bowery, 212-254-0350 www.saxonandparole.com
