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December 28, 2017February 16, 2019

{Things I Love} :: Holiday Entertaining

So we are full swing in the midst of the holiday season – the most wonderful time of the year! Food, cocktails, friends, family, traveling, gifts, and a whirlwind of social activities can sometimes be a little crazy and exhausting, so I’ve rounded up a few of my favorite things to help make your holiday entertaining a little easier, stylish and a whole lot more fun (and tasty!)

Wishing you all a safe and happy holiday and amazing New Year 2018!

xo Kristen

Entertainers Gift Box

Who doesn’t love a cozy and fantastic party with a gorgeous cheese board as a centerpiece? This Entertainer’s Gift Box is perfect for a cocktail party bursting with classic goodies like Marcona almonds from Spain, an olive wood serving bowl, sweet and savory spreads: Orange and Fig Jam, Pepper Jelly and Mango Chutney and Cracked Pepper gourmet wafer crackers.

The perfect accompaniment for an assortment of cheese, prosciutto, salami, fruit and nibbles – and a beautiful addition for your holiday table!

$60, UncommonGoods.com

Marble and Mango Wood Serving Board Set

This Marble and Mango Wood Serving Board Set is perfect for entertaining and goes hand and hand with the Entertainer’s Gift Box to display all that delicious cheese, crackers, salami, nuts and spreads! One side is marble and one side is wood, making it attractive and functional at the same time.

Pair fresh bread and crackers on the wood board with cheese on the chilled marble, or sushi on the cool side with tempura vegetables on the wood. The on-point arrow design unifies the two sections, integrating the contrasting materials. Foam pads on the bottom protect your tabletop. It makes a stylish addition to your tablescape or distinctive hostess gift.

$55, UncommonGoods.com

Reclaimed Wood Cookbook Stand

This rustic Reclaimed Wood Cookbook Stand is a beautiful addition to your kitchen and handy tool to view recipes on your iPad or to hold a traditional cookbook.

It has a sturdy wood base and back and collapses or expands to lay it flat or prop it up on your counter.

Designed by Stacy Borocz, who has a carefully curated collection of antique and repurposed home furnishings and culinary accents for over a decade. She attends local markets and old homes, barns and warehouses to find the architectural elements for her designs, and no two pieces are exactly alike.

$95 Uncommongoods.com

Fondue Melting Pot

This Fondue Melting Pot is perfect for melting cheese to accompany your holiday table – serve with pickles, bread, olives, meat, and vegetables. The Melting Pot Includes a Boska Tapas Fondue Pot, Murray’s Fondue Blend,
Murray’s Sopressata Salami, Crisp & Co. Grand Dill Pickles and crunchy Cipollini Onions.

$110, MurraysCheese.com

Enchante Wine Coupe

These imported Enchante Wine Coupe glasses by Anthropologie are gilded in a gold design and also come in stemless water glasses, stemmed champagne flutes and a small bowl. A gorgeous way to serve cocktails and snacks and ring in the New Year!

$20, Anthropologie

Winter Solstice Cocktail Kit

This fun Winter Solstice Cocktail Kit comes with all the right ingredients to serve up these citrusy refreshing drinks for your next holiday party – including the brandy, rum, bitters, orange liqueur and glasses. Simply add fresh fruit and juice and voila! you’ve got an amazing cocktail to entertain your friends with.

WINTER SOLSTICE

1.5 oz brandy
.5 oz rum
.25 oz orange liqueur
.75 oz fresh lemon juice
.5 oz simple syrup
1-2 dashes bitters
Orange wheel, for garnish

DIRECTIONS

1. In a cocktail shaker with ice, combine brandy, rum, orange liqueur, lemon juice, simple syrup and bitters.
2. Shake until blended and well-chilled.
3. Strain into a couple glass and garnish with orange wheel.

Makes 1 cocktail

$173.50, Mouth.com

The Party Food Bible

The Party Food Bible cookbook is the ultimate resource for all things holiday entertaining. With over 565 recipes served up on everything from skewers to spoons, for fun and flavorful mini hors d’oeuvres, amuse-bouches, small bites and finger foods, stylish cocktails and desserts, you are sure to find some inspiration for your next holiday cocktail party!

$14 Amazon.com

Moonglow Cocktail Shaker

This Moonglow Cocktail Shaker is a beautiful way to stir, shake and serve all your holiday cocktails in style!

$39 Anthropologie.com

Classic Dry Martini

1 2/3 oz Gin
1/3 oz Dry Vermouth

Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.

Sweet and Spicy Mixed Nuts

1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce

Preheat oven to 350 degrees F.

In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.

Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.

Makes 2 cups.

Mini Sweet and Savory Tarts

These Mini Sweet and Savory Tarts I created are perfect for a holiday party! I made sweet mini cranberry apple almond tarts and savory bacon, veggie and cheese tarts but feel free to experiment with the fillings and flavors..so cute and easy to make!

Parmesan Artichoke Dip

This Parmesan Artichoke Dip with Homemade Pita Chips is one of my favorite holiday appetizers. Brimming with creamy cheese, roasted garlic, and tons of savory juicy artichokes with crispy homemade chips for dipping – this one will fly off your holiday table!

Truffled Potato Stacks

These Truffled Potato Stacks are crispy and savory and buttery and delicious! Sliced thin and baked with butter, garlic, parmesan and cheddar cheese and 7 Barrels Truffle Olive Oil in a muffin pan, then dusted with sea salt and thyme and served with tangy and sweet 7 Barrels White Balsamic Vinegar for dipping – they make a perfect appetizer or side dish to your holiday meal!

4 medium potatoes (Russet, Idaho or Yukon Gold)
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder (or 1 garlic clove, minced)
¼ cup butter, melted
¼ cup Seven Barrels Truffle Olive Oil
½ teaspoon kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese, grated
1/2 cup sharp white cheddar, finely shredded
Coarse sea salt, for garnish
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling

Preheat the oven 400 degrees F. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.

In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.

Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.

Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.

Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.

Serves 6 (approx. 2 stacks per person).

New Year’s Soup

A hearty and delicious traditional soup served on New Years Day – with black eyed peas and collard greens and ham for good luck and financial blessings for the New Year.

Ingredients

2 (15.8-ounce) cans black-eyed peas, undrained
3 (14-ounce) cans chicken broth
2 (14-1/2-ounce) cans diced tomatoes
1/2 cup chopped onion
2 celery stalks, chopped
4 cloves garlic, minced
2 cups diced cooked ham
1 teaspoon salt
1 teaspoon black pepper
3 cups chopped fresh collard greens
Hot sauce for splashing

Instructions

In a 6-quart slow cooker, combine all ingredients except collard greens and hot sauce; mix well. Add collard greens on top.

Cover and cook on LOW 6 to 8 hours, or until greens are tender. Splash with hot sauce before serving.

Recipe by Mr. Food.com

Lobster Pies

These luscious Lobster Pies are decadent, delicious and the perfect way to celebrate the holidays and New Year. Bathed in a buttery creamy sherry sauce and filled with tons of fresh lobster and parmesan cheese then baked with a butter crunchy cracker crust. Divine, elegant and oh so good. Indulge!

Bacon, Cheese & Pepper Quiche with Hashbrown Crust

This is a delicious spin on a holiday brunch quiche – you simply line a springform pan with shredded hash browns and cook until lightly browned, then add your quiche ingredients until bubbly and cheese is melty. Perfect for a New Year’s Day brunch or casual lunch with friends.

Ingredients

For the Hash Brown Crust:

1 large package frozen hash browns, thawed and squeezed dry
2 tablespoons butter, melted
1 egg, whisked
A dash of onion flakes, garlic powder and dill seasoning, to taste
Sea salt & pepper, to taste

For the Quiche:

3/4 cup red, orange and yellow bell peppers, diced
1/2 cup red onion, diced
8 eggs
1/4 cup 1-2% milk
1/4 cup light cream
1 cup Mozzarella cheese, shredded
1/2 cup cheddar cheese, diced
8 slices bacon, cooked and crumbled

Instructions

For the Hash Brown Crust:

Preheat oven to 400 degrees F.
Brush a small amount of oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside.
Combine the hash browns, melted butter, egg and spices in a bowl and place them in the pan pushing them up the sides to make a 1 inch crust for the quiche.
Bake for 20-25 minutes or until the hash browns get lightly browned and crispy.

For the Quiche:

In a small pan, over low/medium heat, add a tablespoon of oil and sauté the peppers and onions, for 8-10 minutes or until soft and translucent. Set aside to cool.
In a bowl, combine the eggs, cream, milk, cheese and cooked bacon. Add cooled peppers and onions, season with salt and pepper and pour into the precooked hash brown crust in the springform pan.
Reduce the heat to 350 and bake for another 45 minutes.
Serve hot or at room temperature, cut into wedges with a side of fruit salad and toasted holiday bread and butter.

Serves 6-8.

December 18, 2013February 16, 2019

Break out the Bubbly! Sparkling Wine Recipes + Holiday Food Pairings from NYC Master Sommeliers

The Christmas Holiday and New Year’s Eve is right around the corner and there’s no better way to celebrate the occasion than to pop open a bottle of gorgeous bubbly sparkling wine. Most people automatically think of Champagne when it comes to sparkling wine but there are actually some great selections of Cava and Prosecco that fit the bill too. But what is the difference between them all and how do you pick one that suits your palette and your budget?

I interviewed some of NYC’s top Wine Directors and Sommeliers: Joseph Camper of db Bistro, Laura Williamson of Jean-Georges, Jason Arias of Txikito, Peter Mastrogiovanni of La Cenita/EMM Group and Joe Campanale from Epicurean Group; to unveil the mystery behind all three sparkling wines and get some recommendations, food pairings and recipes to help you plan your holiday cocktail party in style.

The main difference in the three sparkling wines comes down to a few things: the grapes, the region, the soil, the fermentation process and temperature.

Champagne (also known as “cremante”, comes from only two regions of France: Rhones and Epernet, from either large houses that use blends of grapes or grower champagne from smaller private farms (also known as “farmer fizz”), according to Joseph Camper, Sommelier at db bistro moderne. Champagne has a distinct taste as well – a bit chalky and ‘yeasty’ with a minerality flavor.

Prosecco is an Italian sparkling wine; generally a Dry or Extra Dry wine; normally made from Glera (“Prosecco”) grapes. Prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally, mainly in the areas near Conegliano and Valdobbiadene, in the hills north of Treviso. It is the fruitiest of all three sparkling wines, and unlike Champagne is usually produced using the Charmat method in which the secondary fermentation is done in stainless steel tanks making it less expensive to produce. Prosecco comes in either fully sparkling (spumante) or lightly sparkling (frizzante, gentile) varieties.

Cava is a sparkling wine from Spain made in the traditional method of the French sparkling wine Champagne. The wine was originally known as Champaña until Spanish producers adopted the term “Cava” (cellar) in 1970 in reference to the underground cellars in which the wines ferment and age in the bottle. Cava has an ambiguous, well-balanced and neutral flavor. It’s looser knit, and has a less complex process in its making compared to Champagne.

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French Sommelier – Joseph Camper, Sommelier of db bistro moderne

When people think about sparkling wine and France, of course their mind goes to the wonderful region of Champagne–which is in fact wonderful, because Champagne (in my opinion) is THE best wine producing regions in the world. While Champagne may be my dessert island wine, there are several other noteworthy sparkling wines from France. The top regions, aside from Champagne are: Burgundy, the Loire and even the Jura.

A few things to know about Champagne:

1) There are three primary grape varietals used: Chardonnay, Pinot Noir and Pinot Meunier. Most wines are a blend of all three, though there do exist some special bottlings that focus on just one of the three grapes (i.e., Blanc de Blanc is made entirely from Chardonnay)

2) With the arrival of the age of “Grower Champagne” (or as Terry Theise would say, “Farmer Fizz”) there is more focus on soil and specific sites, and we are seeing more vintage and single vineyard wines in the market than ever before!

RECOMMENDATIONS & FOOD PAIRINGS:

Sommelier Joseph Camper says that “Champagne works with almost all foods. It’s the greatest wine in the world.”

Champagne –

Vilmart, Grand Cellier: (not to be confused with Grand Cellier d’Or from the same producer): Vilmart GC, is in my opinion one of the greatest “entry-level” (price wise) Champagnes made, even though it is better than most prestige cuvées. It has incredible balance and precision, and therefore I would pair it with opening courses–raw fish, oysters, lobster, etc.

Egly-Ouriet, Viellissement Prolonge: Egly-Ouriet V.P. is crazy good. It tastes almost like Burgundy with bubbles. DON’T serve it in a Champagne flute, but rather in a larger, more typical wine glass to really enjoy the full array of the wine. It spends somewhere around 70 months on the lees, or yeast (!). For this wine, richer fare is called for–Turbot or Dover Sole, Veal. Butter! Also due to the autolytic quality of the wine it is unreal with umami flavors like soy. Crazy tasty with Asian food. BYOB anyone?!

Cremant du Bourgogne –

Val de Mer Cremant du Bourgogne: Sparkling wine made entirely from Chardonnay from the region of Chablis. Kimmeridgean limestone at its best! Serve with shellfish.

Cremant du Loire –

Francois Chidaine, Montlouis-Sur-Loire, Brut “Method Traditionalle”: Sparkling Chenin Blanc from one of the hot shot producers of Mountlouis and Vouvray. It’s technically, a Multi-Vintage wine, but there is always a code on the back of the bottle that reveals the vintage. Current release is 2011.

Domaine Huet Petillant: Also sparkling Chenin Blanc, but bottled at a low atmospheric pressure (less bubbles and certainly less aggressive–sometimes appears “flat” in the glass).

Cremant du Jura –

Tissot Cremant du Jura: Pinot Noir, Chardonnay and Poulsard: A ringer for champagne in its aromatic profile, though a bit softer and more floral. The perfect aperitif. Just drink it, by the gallon with or without food!

COCKTAIL RECIPE:

Photo Credit: Kristen Hess

Sometimes cocktails take not one, not two or three, but MANY rounds of testing to get it just right! This cocktail is just that: just right. Head Bartender at Chef Daniel Boulud’s Upper East Side cocktail lounge Bar Pleiades, and consulting bartender for the new db bistro cocktail menu, played with chocolate and red wine’s affinity for each other with this drink, as well as berry shrub’s red wine-berry fruitiness and Byrrh (a French wine based aperitif flavored with quinine). To make the drink, Byrrh is infused with cocoa nibs overnight. Pomegranate seeds are dropped into a champagne flute, and topped with a mixture of Rye, Cocoa nib infused Byrrh, White Crème de Cacao and Berry Shrub and Orange peel. When the drink is topped off with Champagne, the pomegranate seeds try, and try again, to rise to the top of the glass with the Champagne bubbles!

Try, Try Again

1 ounce Rittenhouse Rye
.5 ounce Cocoa nib infused Byrrh
.25 ounce White Creme de Cacao
.25 ounce Berry Shrub
Orange peel

Combine all ingredients in mixing glass. Stir and strain into champagne flute with bar spoon full of pomegranate seeds at bottom of glass. Top off with champagne.

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French Sommelier – Laura Williamson, Master Sommelier, Jean-Georges

RECOMMENDATIONS:

Cava –
Raventos i Blanc, Sant Sadurní d’Anoia, Spain
Cavas Llopart Brut Rosé, Catalonia, Spain

Prosecco –
Drusian Brut Valdobbiadene, Veneto, Italy

Champagne –
NV Hebrart Brut Rosé Champagne, France
1996 Legras and Haas Blanc de Blanc Chouilly Grand Cru, Champagne, France

Semi-Sweet Sparkling –
Renardat-Fâche Bugey Cerdon Rosé, Savoie, France

FOOD PAIRINGS:

Semi-Sweet Sparkling – Grilled Foie Gras Dumplings, Papaya, Red Wine Syrup, Passion Fruit paired with Renardat-Fâche Bugey Cerdon Rosé, Savoie, France

Champagne – Toasted Egg Yolk, Caviar and Herbs paired with 1996 Legras and Haas Blanc de Blanc Chouilly Grand Cru, Champagne, France; Roasted Venison, Quince-Madeira Puree, Broccoli Raab and Cabrales Foam paired with NV Hebrart Brut Rosé Champagne, France

COCKTAIL RECIPES:

Blood Orange Bellini

photo credit: Kristen Hess

Makes 8 drinks:

1 1/4 cups fresh blood orange juice
1 bottle (750 ml) dry Crèmant d’Alsace, chilled (Prosecco or Cava can be substituted)
3 tablespoons orange liqueur, preferably Cointreau
Pour the juice, Crèmant, and orange liqueur into a large glass pitcher. Immediately and carefully pour into 8 champagne flutes and serve.

For 1 drink:

5 ounce Champagne (Prosecco or Cava can be substituted)
Juice of 1 blood orange
splash of Cointreau

Blood Orange French 75

photo credit: Kristen Hess

1 ounce Gin
Juice of 1 blood orange
3 oz Champagne (Prosecco or Cava can be substituted)
2 dashes Orange Bitters
1 splash Cointreau

Serve in a Champagne flute and garnish with a blood orange triangle (made by slicing a blood orange wheel into 3rds)

Recipes by Laura Williamson, Master Sommelier, Jean-Georges

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Latin/Argentinean Sommelier – Jason Arias, Txikito

Master Sommelier Jason Arias and Executive Chef Alex Raij of Txikito NYC recommend Cava and Champagne choices that reflect their Basque, Catalan and Argentine holiday traditions with a classic Basque 75 cocktail and high quality seafood and pasta pairings.

RECOMMENDATIONS:
Cava –
Gramona (entry level to vintage)
Brut Nature (driest) – Juve y Champs
Avinyo and Raventos
Mas Foraster – rose cava

Champagne –
Pol Roger
Guy Larmandier
Alfred Gratien
Perrier Jouet Belle Epoque
Krug

FOOD PAIRINGS:

Cava and Champagne – High quality whole fish and mollusks and crustaceans (raw or cooked, or served in soup); Salt Cod Cannelloni (Canelons) and Pasta

COCKTAIL RECIPES:

Photo Credit: Txikito

Basque 75

Beach plum Gin or Patxarran (Basque sloe berry liqueur)
Cava
Grapefruit Twist
Bruised sage leaf
On rocks with splash of 7 up

Recipe by Sommelier Jason Arias, Txikito

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Spanish/Mexican Sommelier – Peter Mastrogiovanni, La Cenita -Emm Group

La Cenita is a new Spanish/Mexican tapas restaurant in the Meatpacking District, part of the Emm Group. They have a focus on using very fresh and unique ingredients in their cocktails and also do a lot of house infusions with tequila including creative flavors such as prickly pear, jalapeno, coffee, cocoa nibs and bacon.

Head Corporate Beverage Manager, Peter Mastrogiovanni recommends the following Sparkling Wines and food pairings for the holidays if you’re looking for a Latin twist to your menu. Head Bartender Billy Potuin also shares his special cocktail recipe for La Ciderita – a light and boozy, warm and wintry cocktail that has an interesting take mixing sparkling Cava with tequila and Spanish cinnamon. It’s all natural, using honey and lemon and cranberry bitters and not too sweet making it a great cocktail for the holidays.

RECOMMENDATIONS:

Cava –
Everyday – Segura Viudas Brut
Splurge – Poema

Champagne –
Everyday – Moet & Chandon Imperial Brut Reserve
Splurge – Perrier – Jouet

FOOD PAIRINGS:

Cava and Champagne – Chicken Mole Taquitos and Snapper Nectarine Ceviche

COCKTAIL RECIPE:

Photo Credit: Kristen Hess

La Ciderita

2 ounces Canela-infused Herra Durra Reposado
.75 ounce Cinnamon Syrup
.75 ounce Apple Cider
.75 ounce Laird’s Applejack
.5 ounce Honey Syrup
.25 oz Lemon Juice
4-5 dashes Spiced Cranberry Bitters

Shake, strain up in martini glass, top with Sparkling Cava wine. Garnish with a Canela (or cinnamon) stick and dried cranberries

Recipe by Lead Bartender Billy Potuin, La Cenita

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Italian Sommelier – Joseph Campanale, Executive Beverage Director, Epicurean Group (dell’Anima/L’Artusi/Anfora/L’Apicio)

RECOMMENDATIONS:

Cava – is from the Cava region in Spain. It is made in the same method as Champagne as is less fruit-forward than Prosecco. It doesn’t have the acidity or minerality of good Champagne but the best examples can be quite delicious. Some of my favorites are:

Everyday – German Gilabert $12
Mid – Avinyo Cava Brut NV $20
Splurge – Cava Recaredo Brut Nature $32

Prosecco – Made from the Prosecco grape in the Veneto region of Italy. This is fruit-forward and can be a little sweet. If you use prosecco in a cocktail remember that it can have some sweetness. Also it lacks the yeasty flavors of Champagne/Cava.

Everyday – Ca’ Furlan Prosecco NV $10
Mid – Sorrelle Branca Prosecco di Valdobbiadenne “Extra Dry” NV $15
Splurge – Case Coste Piane Prosecco Frizzante Naturalmente 2011 $20

Champagne – The highest quality of all sparkling wine, it comes from the Champagne region of France and is made from Pinot Noir, Chardonnay and a local grape known as Pinot Meunier. Go for the smaller producers who grow their own grapes (Grower champagne). At their best, Champagne is crisp, mineral driven wine with a ton of complexity from high-quality grapes and aging on the lees (spent yeast). I think it would be unwise to use one of these in a cocktail.

Everyday – Pierre Brigandat NV $30
Mid – Gaston Chiquet Grand Cru Blanc des Blancs NV $52
Splurge – Vilmat et Cie “Couer de Cuvee” 2004 $125

FOOD PAIRINGS:

Cava – Parmigiano Cheese – this hard, nutty cheese will complement the creamy bubbly Cava. Cava’s earthiness will be reflected in the cheese as well as the creaminess from the lees aging but the bubbles will cut through the richness.

Prosecco – Thai Food – Prosecco’s fruit-forward aromatics will complement the exotic, full-flavored Thai food. The chill of the wine and (sometimes) residual sweetness will cool down spicy Thai or complement the sweeter food.

Champagne – Fried Chicken – There is something just absolutely fun about the high-low pairing of fried chicken and Champagne. They were made for each other. Fried chicken is the fatty, crunchy poultry that needs a crisp, bubbly wine to cut through the grease and complement the crunch. This is a great flavor and texture experience.

COCKTAIL RECIPES:

Photo Credit: Epicurean Group

Texas Mimosa

Serves One

Ingredients

1 oz. Milagro Silver tequila
2 oz. Grapefruit Juice
½ oz. Simple Syrup
2 oz. Prosecco
2 dashes Fee Bros. Grapefruit Bitters
Grapefruit Peel for Garnish

Directions

Shake tequila, grapefruit juice and simple syrup over ice and double-strain into a flute. Top with prosecco and grapefruit bitters. Garnish with a grapefruit peel. Enjoy!

Photo Credit: Epicurean Group

Ten Past Twelve

Serves One

Ingredients

1 1/2 oz. flor de cana white rum
3/4 oz. Lillet
½ oz. Orchard Apricot Liqueur
1/2 oz. Lemon
Rose Cava topper

Directions

Stir all ingredients together. Spank beer glass with rosemary stem. Pour ingredients over ice in a beer glass, top with Rose Cava of your choice. Enjoy!

Recipes by Joseph Campanale, Executive Beverage Director, Epicurean Group

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