Happy last Friday of 2011! I wish you a safe and happy weekend. Today is a special Friday Foodday with specialty cocktails!
Champagne Punch
c/o Food Network
Ingredients
- 1 can (20-ounce) crushed pineapple in heavy syrup
- 1 cup fresh lemon juice
- 1 cup maraschino cherry juice
- 1 cup dark rum
- 1/2 cup brandy
- 1 bottle (750 ml) chilled inexpensive brut Champagne
Directions
In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.
Cranberry Champagne Cocktail
Ingredients
- 1-ounce cranberry juice (sweetened)
- 1 wedge lime
- Champagne or sparkling wine
- Cranberries (fresh or frozen)
Directions
In a chilled Champagne flute add cranberry juice and a squeeze of
lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries.
Pear Champagne Cocktail
c/o Goodbooze
Ingredients
Chilled champagne
Pear Brandy
Fresh pear, chopped
(remove the skin first, if you like, but we don’t)
Turbinado (raw) sugar
Directions
Drop a few pieces of pear into the bottom of a champagne flute and
sprinkle some sugar over the top. Let sit for a few minutes while the
sugar softens, then pour 1 ounce of pear brandy over the pear. Allow to
macerate for 15 minutes, then top with chilled champagne.