Alternatively this drink is classy and snazzy enough for an elegant evening dinner, perhaps with fish or a salad since it involves a light, dry prosecco. That's why it's called a diamond fizz instead of a regular gin fizz--prosecco/champagne trumps regular club soda or tonic water here. Cuz we fancy. Fancy doesn't have to cost an arm and a leg, though--I picked up a bottle of Penny Stamp Prosecco at my local World Market for $7. When it costs less than a bottle of wine, you don't have to wait for a special occasion to break out the bubbles. A Thursday will do. Thursdays are great. Thursdays are Friday Eve, the pre-weekend. DO IT!
Oh! And I have to share this COOLEST OF COOL gadget I also found at World Market, the Rabbit Champagne Sealer. This little doo-dad expands to fit champagne and wine bottles of pretty much any size so that it doesn't go flat in the fridge until your next opportunity to drink. And it really works! How cool is that!
I am such a simple child.
I've gotten so used to using garnishes on drinks as an accompaniment,
but champagne based drinks really don't require it and the shape of the
glass doesn't reeeeeally lend itself to such. So it doesn't LOOK
terribly fancy, and my photography sucks, but trust me--it's light, bubbly, delicious, and not too sweet.
What You Need
makes 1 bubbly cocktail
1 tablespoon of our previously made rosemary simple syrup
2 ounces fresh squeezed grapefruit juice (I had some tucked away from my most recent batch of Grapefruit Crushes)
1 ounce gin
Champagne or Prosecco, to top off
What You Do
1. In a cocktail shaker filled with ice, shake the rosemary simple syrup, grapefruit juice, and gin together for 30 seconds until the mixer is frosty. Pour into a champagne flute and top off with prosecco or champagne.
No comments:
Post a Comment