A Sweetheart Champagne Cocktail
We're preparing to play bartender this Valentine's Day with a new cocktail recipe courtesy of Steve Wildy, Beverage Director for Vetri Family restaurants. He recently joined us to mix up the sparkling champagne cocktail above, which is perfect for a Valentine toast. Dotted with jewel-toned berries, this rosy drink balances fruity sweetness with the unexpected flavors of ginger and absinthe. Steve shares the recipe -- for two or a crowd -- below.
He says, "The Lampone Verde is essentially a Raspberry Bellini with a slightly gingery kick and a unique, herbal finish from a touch of absinthe. It's great for entertaining, because a large batch can easily be whipped up in a blender, or it can be made as an individual drink. I've included instructions for both below."
Ginger Liqueur (prefer Canton)
Absinthe (prefer Vieux Carre or Wigle)
Prosecco (Brut for less sweet)
Single cocktail: Chill your ingredients in the refrigerator before you start. Muddle 5 raspberries in a cocktail shaker with a splash of absinthe, then add 0.5 oz. each of simple syrup, ginger liqueur, and lime juice. Shake without ice and pour into a champagne flute, martini glass, or cocktail coupe. Top with 4 oz. prosecco while stirring with a spoon.
Blender (serves 10-12): The day before serving, chill all your ingredients in the refrigerator. Blend a half pint (approximately 50-60) raspberries on low until all the fruit is pulverized down to just the seeds. Top with 5 oz. simple syrup, 5 oz. ginger liquor, 5 oz. lime juice, and 2 oz. absinthe (or to taste, as absinthe can be quite bold for some). Continue to blend on the slowest setting as you add one and a half bottles (approximately 40 oz.) of Prosecco. Serve in a champagne flute, martini glass, or cocktail coupe.
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