This is one of a series of food and beverage posts for the holiday weekend so that you can test drive some interesting cocktails. Yeah, the guys might want beer. That’s cool– just head over to BevMo or some larger liquor outlet and get some Oskar Blues brews and some of the other interesting boutique beers out there. You might even know someone that brews his own beer. (I recently went to a party where one of the guests brought a mini-keg Trust me, there won’t be a lot left — and if there are a few bottles, you have something to drink for Sunday or you can cook with it making baked beans, chili, or even use it as a baste mixed with mustard for ham, ribs or fish. It’s pretty versatile in case you have a lone bottle to work with.
However for cocktails, it takes a bit more imagination and time but it’s oh so worth the effort. Here are some that require some sorbets or ice cream and champagne. We love champagne for the fizz, the fun and the absolute essence that it doesn’t have to poured only for special occasions. It’s your event, that’s the occasion! Try Moet & Chandon– one of my favorites and test drive that out
Blooming Fizz
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueurMoet & Chandon Imperial champagne
Edible flowers, for garnish
Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moet & Chandon Imperial. Top with edible flowers, for garnish.
Raspberry Sorbet Bellini
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
1 scoop raspberry sorbet, softened
0.5 oz Belvedere Black Raspberry vodka
Moet & Chandon Rose Imperial champagne
Combine the raspberry sorbet and vodka in a cocktail shaker with ice. Shake vigorously and strain into an empty champagne flute. Top off of with Moet & Chandon Rose Imperial champagne.
