I’m kind of surprised it’s taken this long for Jonathan and I to post a cocktail on BiteSized. It’s definitely not for lack of interest in cocktails, and anyone who knows us can vouch for that. In the summertime, I always order a lemonade and vodka. A nice cold glass of white wine with a seafood feast is another summer go-to (check out our Chilled Lobster Soup). Jon can’t consume tequila without projectile vomiting, but I always get a huge craving for margaritas and nachos (or tacos!) when springtime starts hinting that summer is coming fast. In the winter, Jon and I make tons of spaghetti and meatballs, always with a glass of Malbec in hand. And after a long day at work, in honor of a birthday, or to drown our sorrows, we’re always up for a bourbon, neat for Jon, on the rocks for me.
We don’t ever make cocktails at home however, although I love to order them when we go out. I’m partial to Pimm’s cup, and Jonathan loves whiskey sours made Boston style, with egg whites. When we do go out for cocktails, we head over to avenue C (shady! yet only 2 blocks away) to a place called Louis 649, a little hole in the wall where the owner has a picture of his pitbull on the wall behnd the bar.
Recently though, there were a bunch of fresh fruit juices at the market from Red Jacket Orchard and I brought home two – a cherry stomp and a black currant juice. There were also tons of lady apples at the market, and since they were so bite sized, I figured I would buy a few of those as well. Mixed with a little dry champagne (prosecco could work too) this was a refreshing cocktail that was super easy to make, even for the inexperienced likes of me and Jon.
Check out some more interesting cocktails here, including the pickleback shot – one of our favorites!
(Makes 8 cocktails)
1 bottle dry champagne, (you could also use prosecco)
½ c water
½ c sugar
4 lady apples
16 oz black currant juice
What to do:
- Make a simple syrup with the water and sugar. Halve 6 of the lady apples and poach them in the syrup until the syrup has infused with the flavor of the apples and the apples are tender.
- Stir together 4 oz of apple simple syrup with 16 oz of juice. Evenly distribute between 8 coup glasses.
- Add champagne and a slice of apple as garnish. Serve cold!