Spring has Sprung – Let’s toast the season!
Our friends from Jenn-Air were nice enough to share these Spring Cocktail Party drink recipes from Saveur Magazine. Each recipe is for one drink so just multiply out to prepare a pitcher for your party. For the Rhubarb Fizz, just double the batch of simple syrup as a base for each drink and add champagne accordingly.
Credit: Helen Rosner
MAKES ONE COCKTAIL
FOR THE RHUBARB SYRUP
1½ lbs rhubarb, stalks cut in half lengthwise and sliced into ½” pieces (to yield about 6 cups)
¾ cup ginger beer
¼ cup sugar
8 cardamom seeds, crushed
1 vanilla bean (about 3-4″ long), seeds and pod
FOR THE COCKTAIL
1 oz. rhubarb syrup
4 oz. brut champagne or sparkling wine
1. Make the rhubarb syrup: Combine the rhubarb, ginger beer, and sugar in a small sauce pan. Simmer until the rhubarb the rhubarb is pulp and the liquid has been reduced by half. Add the cardamom seeds and vanilla bean and let steep for 30 minutes. Strain and cool. Makes about ½ cup of syrup, which will keep, refrigerated, for 2-3 weeks
Pour 1 oz. rhubarb syrup into a chilled Champagne flute and top with Champagne.
Credit: Matt Taylor-Gross
MAKES 1 COCKTAIL
2 oz. bourbon
½ oz. Pamplemousse Rosé
2 dashes wormwood bitters
Combine bourbon, rosé, and bitters in a cocktail shaker filled with ice; stir. Strain into a rocks glass filled with ice.
Credit: Laura Sant
Crème de violette adds sweetness and an arresting purple color to a tart mix of gin, lemon juice, and triple sec in a cocktail based on one from Manhattan bar..
MAKES 1 DRINK
¾ oz. triple sec
¾ oz. crème de violette
¾ oz. fresh lemon juice
¾ oz. gin
Strip of orange zest, for garnish
Combine triple sec, crème de violette, lemon juice, and gin into a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.
Thanks again to Jenn-Air for sharing, and for Saveur Magazine for the wonderful recipes and photos.
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