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the appetizer:

Wine Cocktails: 50 Stylish Sippers That Show Off Your Reds, Whites, and Rosés by A.J. Rathbun, includes cocktail recipes like Blue Wave; Cactus Berry; and Venetian Spritz.

Cookbook

 

Blue Wave

Serves 2

Blue Wave

 

Cheers magazine calls itself the "Beverage Magazine for Full Service Restaurants and Bars." It's comforting to know that these places I love have their very own magazine. Cheers is packed with information, as you'd expect, but also boasts recipes such as this one; for all I know, the recipe for the Blue Wave was first printed there. So, here's a "cheers" to Cheers, by way of thanks for the introduction to this fruity and hip masterpiece of a white wine melange.

  • 4 green apple slices
  • 2 orange slices
  • 2 kiwi slices
  • Ice cubes
  • 3 ounces Hpnotiq
  • 5 ounces white wine (I suggest a drier German Riesling)
  • 2 ounces fresh orange juice
  • 6 green grapes
  • 4 ounces chilled ginger ale

1. Combine the green apple slices, orange slices, and kiwi slices in a cocktail shaker or mixing glass. Using a muddler or wooden spoon, muddle well.

2. Fill the shaker halfway full with ice cubes.

Add the Hpnotiq, white wine, and orange juice. Shake well (as if you were actually riding a wave).

3. Add 3 grapes to each of 2 cocktail glasses.

Strain the almost-Wave into the glasses, over the grapes. Top each with 2 ounces ginger ale and serve.

A Note: Freezing the grapes beforehand is a nice touch, as it helps to keep the drink chilled.

 
  • from:
    Wine Cocktails:
    50 Stylish Sippers That Show Off Your Reds, Whites, and Rosés
  • by A.J. Rathbun
  • Harvard Common Press 2009
  • Hardcover; $12.95
  • ISBN-10: 1558324070
  • ISBN-13: 978-1-55832-407-7
  • Recipe reprinted by permission.

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This page created August 2009


 


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