Hot Red Cocktail
A played-up French 75 fit for lovers and spice seekers inspired by tastes and bubbles of the Finger Lakes region. Christine says if you love bubbles, but without the alcohol, opt for an elderberry or rose soda with a splash of tonic.
- 2 teaspoons Royal Rose Jasmine simple syrup
- 3 pinches red chili flakes
- 2 tablespoons tart cherries or whole cherry preserves
- 3 ounces Black Button Distilling Citrus Forward Gin
- 1 ounce fresh squeezed lemon Juice
- 6 ounces Lamoreaux Landing 2007 Blanc de Blanc sparkling wine
- Make a purée by gently combining the jasmine simple syrup and chili flakes with cherries or cherry preserves, taking care to crush the chilis to expel the oils into the purée.
- In a bar tin, shake gin, purée and lemon with ice for 30 seconds. Strain into a flute and top with Blanc de Blanc. Garnish with a lemon peel.
The purée is quite versatile and pairs well with dark chocolate & sharp cheeses. Cocktail enthusiast Chuck Cerankosky is the co-owner of the lively Rochester restaurants Good Luck and Cure. Christine Dionese, integrative health specialist, medical journalist and food writer is the co-founder of Garden Eats, an organic modern lifestyle blog and business.
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