|
December 12, 2012
[Photograph: Brian Oh]
This recipe from Josh Berner of Ripple in Washington, DC yields a simple, citrusy variation of the classic Champagne cocktail.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: silicone candy molds or mini metal ice cube tray
Ingredients
serves makes 1 cocktail, active time 10 minutes, total time 1 hour 10 minutes
- For the Orange Sugar Cubes:
- 2 cups sugar
- 4 tablespoons orange juice (no pulp)
-
- For Each Cocktail:
- 1 orange sugar cube
- 1 dash cherry bitters (such as Fee Brothers or Bittercube Cherry Bark Vanilla Bitters)
- Sparkling wine
- Garnish: strands of shaved pear
Procedures
For the orange sugar cubes: Mix the sugar and orange juice in a bowl until evenly distributed. Pour the mix into a metal mini ice cube tray or silicone candy mold and bake in oven at 200°F until hard and dry, about 1 hour. Let cool. For each cocktail, place one orange sugar cube into flute glass. Add cherry bitters, top with sparkling wine. Garnish with strands of shaved pear.
Read entire article on Serious Eats
|
rss
