Cocktail of the Week: Bellini

Bellini It is a glorious time for summer peaches and what goes better with peaches than a little sparkle of Prosecco?!

2 large, ripe Peaches
12oz of your favorite Prosecco (approximately ½ bottle)
Fresh Mint – optional
Makes 4

Slice peaches in half, remove the pit and place into a blender or food processor. Puree until smooth. Two large Peaches should yield approximately 8oz of puree. Mix 12oz of Prosecco with 8oz of Peach puree. Serve in tall champagne flutes. For a fresh twist to this traditional cocktail, before you puree add a handful of fresh Mint to the Peaches – garnish with Mint.

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Cocktail of the Week: Honey, Another Daiquiri Please!

Honey Another Daiquiri Please!
A sweet and spicy twist on this classic cocktail will kick off your party with zing!

2 oz White Rum
1 oz Fresh squeezed Lime Juice
1 heaping teaspoon of Honey
1/2 oz Hot Water
Ground Cinnamon

Mix the Honey and Hot Water in the bottom of a shaker. Stir in the Rum to the Honey and Water and continue to stir until the honey is dissolved. Add ice and Lime Juice cover and shake very well. Pour into a chilled glass. Grate some cinnamon over the top of the glass or carefully sprinkle a small amount of ground cinnamon on the top. Garnish with a lime wheel or slice. Enjoy!

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Cocktail of the Week: Sparkling Lemonflower


Sparkley Lemon Flower

Cocktail of the Week: Sparkling Lemonflower
I know it sounds like something you should share with fairies and unicorns but this refreshing cocktail is perfect for a beautiful summer day!

2 oz St. Germain elderflower liquor
3 oz chilled Prosecco
Small scoop of Lemon Sorbet or Lemon Italian Ice
Lemon Twist

Into a champagne flute, pour in St. Germain, add Prosecco, garnish with a Lemon Twist and just before serving, top with the frozen ball of Lemon Ice. Sip and enjoy!

Do ahead: Line a cookie sheet or plate with parchment paper. Using a melon baller, scoop small balls of Lemon Sorbet or Lemon Italian Ice and place on the parchment paper and freeze until solid. Once the balls are frozen solid, you can move them into a bag to save freezer space.

Cocktail of the week: Mojitos for 2


12 – 14 Mint Leaves + a few leaves for garnish
3oz White Rum
3oz Club Soda
1.5 oz Simple Syrup
1.5 oz Fresh Lime Juice
Ice and a Cocktail Shaker

Put the mint in a shaker and lightly muddle (smash) the leaves with a muddler or the back of a spoon. Pour in the Rum, Lime Juice and Simple Syrup and fill with Ice. Shake! Pour into highball glasses. Top with Club Soda and garnish with Mint and/or Lime.
Experiment by swapping lemon for the lime or muddling some ripe blackberries with your mint. Simple Syrup is really simple. Just put 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil. Turn down to a simmer for a few minutes to dissolve all the sugar. Store in a tightly closed glass jar in the refrigerator for up to 4 weeks. Enjoy!