Thursday, November 26, 2009

Thanksgiving cocktail

I needed to come up with some kind of season-appropriate pick-me-up. I am very happy with the result:

For an hour, macerate 4, inch-long strips of tangerine peel in 4 tablespoons of Grand Marnier.

In champagne flutes,  drip 3 drops of Angostura bitters. Add one strip of tangerine peel to each flute. Add 1 tablespoon of the Grand Marnier. Top with chilled Prosecco.

Drink.

Then repeat.

Happy Thanksgiving.

7 comments:

  1. Happy Thanksgiving, Marie!

    Love Thomas, Marc and Jonathan

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  2. Interesting to see Estorbo in the background, still in his pajamas!

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  3. Thank you Thomas, and right back your little family :-)

    John, no they are actually his prison stripes ...

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  4. Happy Thanksgiving, Marie, Beence and Estorbo!

    Blessings and purrs,

    Keli'i, Kevin (the husband) and Ikaika

    ReplyDelete
  5. The dreenk sounds delicious and looks very pretty. Hope you, Beence, and Estorbo had a wonderful Thanksgiving!

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  6. Repeat until all the Grand Marnier has been used up, I assume? Sounds delicious, even to a non-drinker.

    ReplyDelete

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