As the seasons change, it’s time to freshen up food and beverage offerings so they align more closely with seasonal vibes.
Light, fresh and fizzy cocktails seem tailor-made for warm evenings. Some cocktails get their effervescence from sparkling wines – as Bellini or mimosa devotees can attest.
This summer also may be a great time to try a Frisco 49, which is not to be mistaken with a similarly named drink, the Frisco. The Frisco 49 was created by mixologist Brandon Chandlor and it was inspired by fruit cocktail dessert cups and a French 75 cocktail. The drink has a few hands-on steps, but the result can show off your mixology skills.
Frisco 49
Serves 1
For pear-infused gin:
1 Bartlett pear
1 D’Anjou pear
1 750 ml bottle gin, like Citadelle
Cut the pears into slices and place in a mason jar. Add gin to cover the pears. Allow to steep for one to three days (according to taste) in a cool, dark place.
Strain out the pears and bottle the gin under a tight seal. It will retain the shelf life of normal gin.
For roasted honey peach syrup:
2 peaches
2 – 3 tablespoons ground cinnamon
3/4 cup honey
3/4 cup warm water
Preheat oven to 400º. Cut the peaches in half and sprinkle with cinnamon. Roast in the oven for 20 minutes.
Add the roasted fruit, honey and water to a food processor or blender and blend well.
Strain well to remove any solids, bottle and store in the refrigerator. The syrup will keep well for about two weeks.
For the cocktail:
1 1/2 oz. pear-infused gin
1/2-oz. lemon juice
1/2-oz. roasted honey peach syrup
3 oz. sparkling wine
Maraschino cherry garnish
Combine the gin, lemon juice and syrup in a cocktail shaker with ice cubes. Shake and strain into a champagne flute.
Top with sparkling wine and garnish with a maraschino cherry in the bottom of the glass.
