Bubble, bubble

One of the benefits of New Year’s is that I have leftover champagne (this years it’s actually Prosecco) with which to make champagne cocktails.  I’m not a huge champagne fan, so it’s not generally an ingredient I keep on hand, but I admit it’s fun to play with on the rare occasions that I have some available.  Even better, there’s a whole section for sparkling cocktails in Death & Company’s book that I haven’t even touched.  Tonight’s experiment was fairly tasty and definitely a nice change of pace with regards to texture/mouthfeel.  The bubbles make even a Monday night before heading back to work seem a little more exciting.

Elder Fashion Royal, Phil Ward, Death & Company

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