The Can Can
Wow, what a day it is to be alive. It's now possible to get a whole truckful of different types of cocktail ingredients from all over the world. But that whole world of ingredients wouldn't be nearly as enjoyable if it weren't accompanied by the modern bar masters who are finding creative ways to combine said ingredients, with end results that tantalize, mesmerize, and make your parties out-of-sight—bar masters such as the lasses of LUPEC Boston, who are responsible for this very drink. LUPEC is an international association (it stands for Ladies United for the Preservation of Endangered Cocktails, and if there's a better acronym I haven't heard it), but the Boston branch is extra-active, with a must-read blog at www.lupecboston.com and cocktails, fundraisers, and enough fun to fill many, many cocktail shakers.
- 10 fresh sour cherries
- 2 ounces yellow Chartreuse
- 1/2 ounce freshly squeezed grapefruit juice
- 2 dashes angostura bitters
- Ice cubes
- Chilled prosecco, preferably Nino Franco (see Note)
1. Place the sour cherries in a mixing glass or cocktail shaker. Using a muddler or sturdy wooden spoon, muddle those cherries well.
2. Add the Chartreuse, grapefruit juice, bitters, and ice cubes. Shake well, and strain the mixture into two flute glasses. Top each glass off with Prosecco, and serve.
A Note: Nino Franco Prosecco is a nice affordable sparkler, one that has a light, frothy nature that pairs up perfectly here. If you can't find it at your local shop, try online at www.internetwines.com or another spot. You'll be happy you did.
- 50 Cork-Popping Concoctions and Scintillating Sparklers
- by A.J. Rathbun
- Harvard Common Press 2010
- Hardcover; 96 pages; $12.95
- ISBN-10: 1558324267
- ISBN-13: 978-1-55832-426-8
- Reprinted by permission.
- Cookbook Profile Archive
This page created December 2010