Bring elegance outdoors with this cocktail from Eben Freeman,
bartender of Tailor restaurant in New York City. © www.epicurious.com
© www.epicurious.com
To Make Cherry Purée:
In a bowl, purée frozen cherries or all-fruit spread with water. 1 cup of frozen cherries (6 ounces) puréed with 2 tablespoons of water makes approximately 3/4 cup purée. To make purée using all-fruit spread, combine 3/4 cup spread with 3/4 cup water. Any extra can be used to make smoothies or sauce for ice cream.
To Make Cocktail:
Transfer purée to chilled martini glass. In chilled cocktail shaker, combine vodka, lime juice, and simple syrup. Tear mint leaves in half and add to shaker. Add ice and shake vigorously for 15 seconds. Slowly strain into martini glass without disturbing purée, then top with sparkling wine and serve.
Notice how the drink changes from green to pink when you add the sparkling wine.
You can use most any red drink in martini glass, just add what looks like a darker puddle at the bottom of the glass…or make yourself, photo, and enjoy!
