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RECIPE: Serve Summer Cocktail For Labor Day

Celebrate the unofficial end of summer—Labor Day Weekend—with a special cocktail. Toast the summer season with a summer cocktail.

This recipe was developed by New York City chef and restaurateur Donatalla Arpaia, who makes the cocktail with Martini Bianco vermouth and Grey Goose vodka. Prosecco is the perfect summer sparkler, light and crisp with notes of apple, peach, apricot, pear and white peach.

We like that this drink includes summery ingredients like basil and cherry tomatoes. We prefer the recipe without the simple syrup; but then, we prefer savory drinks. That said, you can substitute 1/4 teaspoon agave nectar for the simple syrup (More about agave nectar).

THE DONATELLA COCKTAIL

Ingredients Per Cocktail

  • 3 slices cucumber
  • 1 basil leaf
  • ¾ ounce vodka
  • ½ ounce white vermouth
  • ½ ounce lemon juice
  • ½ ounce simple syrup (recipe)
  • Ice
  • 3 ounces Prosecco
  • Garnish: 1 large cherry tomato or Campari tomato*
  •  

    A refreshing and special end-of-summer
    drink. Photo courtesy Donatella Arpaia.

     

    Preparation
    1. Place cucumber and basil in a cocktail shaker. Muddle gently.
    2. Add the remaining ingredients except Prosecco† and tomato garnish, and shake vigorously.
    3. Strain into a tall glass. Top with Prosecco. Add garnish. (We like to skewer the tomato because it’s easier to eat that way.)
    4. Serve.

    *Campari is a variety of tomato noted for its juiciness, high sugar level and low acidity. They are larger than a cherry tomato but smaller and rounder than a plum tomato.

    †Shaking or vigorously stirring sparkling wine breaks the bubbles.

      





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