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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

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  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.

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