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.


Then repeat.

Happy Thanksgiving.
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