With Easter Brunch this weekend, we have the perfect champagne cocktails to pair with any menu! We take a fresh look at three standard champagne cocktails and dress them up for brunch.
In our Lavender Peach Bellini, our culinary lavender tincture sends this Bellini to the next level. The subtle flavor of the herb balances out the sweet, making this your new favorite brunch cocktail.
Lavender Peach Bellini
makes four drinks
1/2 cup peach puree
1 Tbs culinary lavender (available at specialty spice stores)
2 Tbs boiling water
Prosecco
Steep lavender in 2Tbs boiling water for 30-45 min. Strain lavender essence into peach puree and stir to combine. Divide puree among 4 champagne flutes. Top with Prosecco.
Our French 75 adds Limoncello to the traditional standard cocktail, giving it a new level of lemon. Once you have had JBE's French 75, you won't want to go back.
French 75
makes one cocktail
1.5 ounces Gin
1 ounce Limoncello
Juice of 1/2 a lemon
Splash of simple syrup
Prosecco or Sparkling Wine
In a cocktail shaker with ice add the first four ingredients. Shake well and strain into a champagne flute. Top with Prosecco or sparkling wine. Garnish with a lemon twist.
There is little here at JBE that we love more than bourbon. This cocktail combines all of our favorite things in one glass. We use honey syrup in place of simple syrup to give this drink a mellower sweet.
Bourbon Orange Fizz
makes one drink
1.5 ounces bourbon
5-6 dashes orange bitters (we recommend Fee Brothers or Reagans')
1/2 ounce honey syrup *
Prosecco or Sparkling Wine
In a cocktail shaker with ice add first three ingredients and stir- don't shake. Strain into champagne flutes and top with Prosecco or sparkling wine. Garnish with orange twist.
* To make honey syrup, mix local raw honey with boiling water in a ration of 1:4, honey to water. Stir until honey is melted and completely combined. Store in an airtight container and use in place of simple syrup.
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