It is Friday again and there is nothing better than enjoying some sips of fun cocktails. This week check out the Sakura from Blue Duck Tavern. Brian McBride joined us on Capital Cooking a while back to make his brunch recipes and now we can try one of the restaurant's cocktails. I love cherries this time of year so I'm sure this will be a tasty treat. For the puree, I'd buy some black cherries, remove the pits and run them through the food processor. For the cherry syrup, I'd try infusing simple syrup with fresh cherries and a little bit of grenadine. Cheers!
Sakura
From the Blue Duck Tavern
1 oz Prairie Organic Vodka
1/2 oz cherry puree
1/2 oz cherry syrup
1 dash cherry bitters
Va de Vi sparkling wine
Garnish with a cherry
Shake the first 4 ingredients over ice and strain into a champagne glass. Top with sparkling wine and garnish with a cherry.
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