Posted on January 15, 2014
As I mentioned in yesterday’s post, I had fun making Shutterbean’s candied citrus peel. One of the happy byproducts of the candying process is a jar of bright citrus syrup, perfect for making cocktails. The abundance of amazing citrus is the best part of winter, and this syrup, mixed with a little sparkling wine and a sprig of rosemary, made for a perfect cold weather treat.
This sort of drink is often served in a champagne flute, but personally I like both the heft of a tumbler in my hand and a little ice in my cocktail.
Citrus and rosemary sparkler
Add a couple of ice cubes to a tumbler. Twist and pinch the rosemary sprig a little—this helps the oils in the leaves steep into your drink—then place in tumbler. Add citrus syrup and champagne. Give the drink a good stir, garnish with one of your freshly candied citrus peels, and enjoy.
Posted on January 2, 2014
Happy 2014, everyone! We rang in the new year by eating out at our favorite Salvadoran restaurant, having champagne at a friend’s apartment, and then dancing the night away to funk, soul and r&b in Mt. Pleasant. It was a great way to start off the year and I’m really looking forward to the year to come!
Posted on January 1, 2014
Happy New Year! Wishing you adventure, good health, and happy memories in the months ahead!