RECIPES
Switch up summer cocktails with a fizzy find
Light , fresh and fizzy cocktails seem tailor-made for warm evenings . Some cocktails get their effervescence from sparkling wines . as bellini or mimosa devotees can attest .
This summer also may be a great time to try a Frisco 49 , which is not to be mistaken with a similarly named drink , The Frisco . The Frisco 49 was created by mixologist Brandon Chandlor and it was inspired by fruit cocktail dessert cups and a French 75 cocktail . The drink has a few hands-on steps , but the result can show off your mixology skills .
Frisco 49
For Pear-Infused Gin : 1 Bartlett pear 1 D ’ Anjou pear 1 750 ml bottle gin , like Citadelle
1 . Cut the pears into slices and place in a mason jar . 2 . Add gin to cover the pears . 3 . Allow to steep for one to three days ( according to taste ) in a cool , dark place . 4 . Strain out the pears and bottle the gin under a tight seal . It will retain the shelf life of normal gin .
For Roasted Honey Peach Syrup : 2 peaches 2-3 tablespoons ground cinnamon 3 / 4 cup honey 3 / 4 cup warm water
1 . Preheat oven to 400 F . Cut the peaches in half and sprinkle with cinnamon . Roast in the oven for 20 minutes . 2 . Add the roasted fruit , honey and water to a food processor or blender and blend well . 3 . Strain well to remove any solids , bottle and store in the refrigerator . The syrup will keep well for about two weeks .
For the cocktail : 1½ ounces pear-infused gin 1 / 2 ounce lemon juice 1 / 2 ounce roasted honey peach syrup 3 ounces sparkling wine
Maraschino cherry garnish
1 . Combine the gin , lemon juice and syrup in a cocktail shaker with ice cubes . 2 . Shake and strain into a Champagne flute . 3 . Top with sparkling wine and garnish with a maraschino cherry in the bottom of the glass .
48 June | July 2022 Thomasville Scene