This low-octane, cheeky aperitivo gets its dash of gentle sweetness from Champagne syrup—a trick for reusing flat fizz that we learned from Massimo Zitti, owner of Mother (motherdrinks.co), a super-green cocktail bar on Toronto’s Queen West strip.
1 oz Cynar
1½ oz fresh ruby red grapefruit juice
½ oz fresh lime juice
½ oz Champagne Syrup (recipe follows)
Ice cubes
3 oz soda water
Grapefruit slices
1½ oz fresh ruby red grapefruit juice
½ oz fresh lime juice
½ oz Champagne Syrup (recipe follows)
Ice cubes
3 oz soda water
Grapefruit slices
1 Pour Cynar, grapefruit juice, lime juice and Champagne Syrup into a cocktail shaker. Add 5 ice cubes and shake well for 30 seconds.
2 Strain cocktail into Collins glass filled with ice cubes. Add soda water. Garnish with thin slices of grapefruit. Serve immediately.
2 Strain cocktail into Collins glass filled with ice cubes. Add soda water. Garnish with thin slices of grapefruit. Serve immediately.
Makes 1 drink
Champagne Syrup
This is a brilliant use for that age-old problem of what to do with leftover flat bubbly, and it’s dead simple to make.
This is a brilliant use for that age-old problem of what to do with leftover flat bubbly, and it’s dead simple to make.
4 oz flat sparkling wine
½ oz honey
1 Gently heat wine and honey in small saucepan over low heat. Let cool, bottle and refrigerate for up to 2 weeks.
½ oz honey
1 Gently heat wine and honey in small saucepan over low heat. Let cool, bottle and refrigerate for up to 2 weeks.
Makes ½ cup (125 mL)
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