Saturday, April 30, 2016

Campari Women Cocktail & Spirits Writer Interview Series - Carey Jones

My second interview in my Campari America Women Spirits Writer series is with Carey Jones, a devastatingly intelligent woman I have been lucky enough to travel with and toast many cocktails with over the years.  Her writing is always surprising and speaks to the cocktail zeitgeist - she has a keen eye for trends (and awesomely delicious drinks).  This year she is releasing her first book called Brooklyn Bartender, a book that highlights innovative cocktails made in Brooklyn at the height of the borough's popularity, and yes, you should buy it. 

Photo by Lucy Schaeffer

Gastronomista:  You have what many would call a dream job - you travel the world, drink amazing things, and then you get paid to write about it.  How did you get started writing about travel and cocktails?
Carey Jones:  I began freelance journalism straight out of college -- I'd known for a while I wanted to write, so I moved to New York and tried to make it happen. It was a struggle -- I don't know why anyone let me write for them at age 22, and I got about one response (usually a "no") per 50 pitch letters. But the magical thing about starting out in this world is that every article you write, you've had to pitch yourself -- so you realize pretty quickly what you're interested in. "Oh, every idea I've had has been restaurants, cocktails, or travel. Hmm."

I eventually took a full-time job at the food site Serious Eats, where my days were filled with cheeseburgers and sandwiches -- less wine, fewer cocktails. But even within the world of food writing, I always leaned toward drinks and travel. When I went freelance again three years ago, I was thrilled to get to explore these subjects more deeply.

Gastronomista:  What have been some of your favorite places to visit and why?
Carey Jones:  Cuba. I've been twice in the last year. It's become a cliché to rave about how transportive and gorgeous and singular Cuba is. And to some extent, everything you hear is true -- the '57 Chevys, the Havana Club and cigars. But it's not an easy place to travel. It's a complicated place to be a tourist, logistically, ethically -- we go nuts over the crumbling colonial buildings and antique cars, but those are visible signs of poverty; tourists want Cuba to be "frozen in time," but Havana is not Epcot Center. People aren't driving old cars because they're vintage -- it's necessity. Traveling there, your brain is in overdrive. If the idea of travel is to explore a world unlike your own, Cuba over delivers. 

And there's tasty, cheap rum everywhere! From a cocktail perspective, it's hard to tire of Havana Club. I probably had frozen daiquiris at 20 different bars, and they're all quite good -- somewhere between a Hemingway and a normal daiquiri, with rum, lime, sugar, and maraschino liqueur (not Luxardo, sadly). Not too heavy on the sugar, always fresh lime juice -- what's not to love?

Gastronomista:  Where do you want to travel to next?
Carey Jones:  Japan -- and I'm lucky enough to be going in May. I've been there once before, but on a four-day whirlwind; I only spent 12 hours in Tokyo and that was on one long izakaya crawl that I barely remember. I can't wait to tour the Nikka whisky distilleries and get a better sense of what Japanese whisky is about.

Gastronomista:  Bitters and Amaro are a booming trend, how have you seen this trend change the way people drink?
Carey Jones:  The amazing thing about amari is that each one contains such complex, nuanced flavors in a single bottle, so in a lot of ways, they lend themselves to simple cocktails. A Campari and soda, a Cynar and soda with a grapefruit wedge -- these are sophisticated drinks in their own right, as straightforward as they are. I think drinkers have been shifting away from 17-ingredient drinks and back to more focused cocktails; who can argue that an Aperol Spritz is a perfect drink as-is?

Gastronomista: What other cocktail writers inspire you and why?
Carey Jones:  Is it silly to say Dave Wondrich? I don't care. Hearing him talk about cocktails -- and he writes the way he speaks, which is an incredible thing -- and you get absolutely lost in his stories. Like that history professor in college who could make lectures fly by. He has such a sense of storytelling, such an ear for compelling details, and it helps that he probably knows more about cocktails than anyone alive....

Gastronomista: You have a new book coming out called Brooklyn Bartender, what was the best cocktail tip or trick you learned while writing your book?
Carey Jones:  St. John Frizell over at Fort Defiance makes a legendary Irish coffee, but it's actually the technique I love, even more than the drink itself. He calls it the "double boiler" technique -- he fills a mug half-full with boiling water to warm the mug, and then nestles a shaking tin right in the mug and mixes the ingredients in that tin -- so you're heating the mug and the drink in one go. Pretty brilliant.

Gastronomista:  What is your favorite bar in New York City, and favorite bars around the world?
Carey Jones:I can't get enough of Extra Fancy, in Brooklyn -- their frozen sherry cobblers (!), their off-the-wall drink names, their patty melts. It has such a welcoming, addictive energy. No matter who's bartending, whether you know anyone on staff or not, you'll all be friends by the end of the night.

Around the world... oh boy. Bowe's Lounge in Dublin -- they pour a perfect Guinness, their whiskey selection is unreal, and they couldn't be more charming. El Cocinero in Havana, a gorgeous privately-owned rooftop lounge of a kind that didn't exist in Cuba a few years ago. Bus Bar in Chiang Mai, Thailand -- you buy a bottle of rum and ice and Coke out of an actual bus, and then sit at their picnic tables on the water and pour your own drinks all night. Bodega 1900, the vermouth bar in Barcelona. Actually, any vermouth bar in Barcelona. The Lebowski Bar in Reykjavik -- with an entire menu of White Russians. And I can't say no to a perfect martini at The Savoy in London...

Gastronomista:  Campari America is sponsoring this series on women writers in the spirits industry.  Can you recommend a great recipe with some of their products?

Carey Jones:  My fiancé John McCarthy is a mixologist (we now team up on a weekly Food & Wine online column and a bimonthly Saveur video) and I actually met him when I did an article on a cocktail list he'd done. He had a drink called the Presbyterian's Revenge that I'll never forget -- Scotch plus Cynar plus grapefruit is just perfect. I make these at home on the regular.

Photo by Gastronomista

Presbyterian's Revenge
Created by John McCarthy

2 oz Blended Scotch
3/4 oz Cynar
1/2 oz Fresh Lemon Juice
1/4 oz Simple Syrup
1 Dash Grapefruit Bitters

Combine all ingredients in a cocktail shaker with ice. Shake until well-chilled and strain into a rocks glass with fresh ice. Top with a little splash (half an ounce) of club soda. Garnish with a huge grapefruit twist.

Photo by Gastronomista

Styling Notes
Old Fashioned Glass - Baccarat Harmonie Tumbler No. 4
Seamless Gold Jigger - Parched Penguin
Cocktail Shaker - Parched Penguin
Cocktail Picks - Parched Penguin
Gold Tray - Target

Thank you for supporting the brands that make this blog possible.

Friday, April 29, 2016

Tequila Sunrise - The Original Recipe

Cinco de Mayo is just around the corner, and while most people will be drinking Margaritas, let me recommend a Tequila Sunrise.  Yes, you read that right, a Tequila Sunrise.

The Tequila Sunrise has a bad rap.  When most people think of a Tequila Sunrise they think of bad orange juice, neon red grenadine syrup, and wince-inducing tequila.  But there are two versions of the Tequila Sunrise - the well known version that was created in the 1970's (the dark ages of cocktails, as some call it), and the original version that was created by Gene Sulit in the 1930's and was served at the grand Arizona Biltmore Hotel in Phoenix, Arizona.

Fortunately for cocktail lovers, the original version is delicious - the savory and salty agave flavor of Altos Plata Tequila pairs nicely with a quality Creme de Cassis such as Lejay and a squeeze of lime.  Why Silver Tequila, you might be wondering?  You want to use an unaged tequila that has a crisp and clean flavor but will add a nice salty minerality to cut through the sweetness of the Creme de Cassis.  I love Altos Plata for mixing because it is really affordable and it has a clean flavor of agave and bright citrus, and yet it is incredibly smooth for sipping.

My favorite thing about this drink?  It is filled with soda water, so you can be secretly hydrating as you're keeping the party going!

The Original Tequila Sunrise
Created by Gene Sulit

1-1/2 oz Altos Plata
3/4 oz Creme de Cassis
Juice of 1/2 Lime
4 oz Club Soda
Luxardo Cherry to Garnish

Shake the Tequila and Lime Juice in a cocktail shaker with ice.  Strain into a chilled Collins Glass filled with ice, and top with soda water leaving room at the top of the drink.  Add Creme de Cassis to the drink, and let it sink to the bottom of the cocktail  Garnish with a lime wheel and a Luxardo Cherry.

For more recipes and party tricks follow Altos Tequila:

Twitter - @AltosTequila
Instagram - @AltosTequila
Facebook - @AltosTequila

Styling Notes
Glass Straws - Hummingbird Glass Straws
Gold Cocktail Pick - Parched Penguin
Tea Towel - Etsy

This is a sponsored post written by me on behalf of Altos Tequila. All opinions are 100% mine.
Thank you for supporting the brands that make this blog possible.

Thursday, April 28, 2016

Bottled Apple Green Tea Vodka Punch

You know those cute little apple juice bottles that are shaped like apples?  The little ones that go down in one gulp and are the most delicious apple juice in the world?  I've always fantasized about doing a cocktail and serving it in those cute little bottles - and TODAY IS THE DAY.

When SKYY Vodka asked me to create a cocktail recipe for their SKYY Infusions Honeycrisp Apple, I knew exactly what I wanted to do, a batched apple vodka cocktail that would be perfect for parties all summer long - picnics, garden parties, and rooftop soirées.  This cocktail is amazing because it is made with green tea, so you get a little buzz of caffeine.

This cocktail does take a little bit of prep-work, so plan accordingly and start early.  I recommend prepping the mint simple syrup and the green tea a few hours ahead of time so they have time to cool before you mix everything together.  Extra points for the hostess who has all the cocktails bottled and chilled before the party starts.

Another thing I love about this drink - is that you can serve the regular apple juice along with the cocktails and no one feels left out.  Pick up some fancy straws such as the W&P metal straws to serve with the mini apple bottles, and you have a perfect bottled libation, with or without the booze!

Bottled Apple Green Tea Vodka Punch
Created by Gastronomista

Makes 6 bottled cocktails

4 C water
4 Green Tea Bags
1-1/2 cups Apple Juice
1 Cup Mint Simple Syrup (1:1)
1/4 Cup Fresh Lemon Juice
1 Cup Sparkling Water
1/4 Cup Apple Brandy
1 Cup SKYY Infusions Honeycrisp Vodka

Fresh Mint to Garnish

Boil the water in a small pot.  Let cool for just a few moments, and then add the green tea bags.  Steep for 5 minutes or so depending on your preference, then remove the tea bags and discard.

In another pot boil 1 cup water with 1 cup sugar until the sugar is dissolved.  Turn off the heat, and add a handful of fresh mint.  Let steep for 10 minutes, then remove the mint leaves and discard.  Transfer to a non-reactive glass bottle for chilling.

In a large pitcher mix all the ingredients together and stir.  Pour into the emptied apple juice bottles, and cap.  Label accordingly, and chill in the refrigerator until party time.

Styling Notes
5" Stainless Steel Straws - W&P

This is a sponsored post written by me on behalf of SKYY Vodka. All opinions are 100% mine.
Thank you for supporting the brands that make this blog possible.

Tuesday, April 26, 2016

Mango Chi Chi Cocktail


Today I am working with SKYY Vodka to bring you a tiki-tastic recipe using vodka, yes you read that right, vodka.  Usually when one thinks of tiki drinks, rum comes to mind.  But there are a lot of incredible tiki recipes out there using all kinds of spirits: tequila, mezcal, whiskey, and perhaps most surprising of all, vodka.  One of my favorite classic tiki recipes uses vodka as the base spirit - the Chi Chi - a cocktail that gained massive popularity with tourists in Hawaii in the 1950's. 

I haven't been to Hawaii since I was about 8, but one of my most visceral memories of the trip is of the pineapple.  I had never tasted such delicious pineapple - it was so vivid and full of flavor.  I can only imagine that drinking Chi Chi's made with fresh pineapple juice in Hawaii is pretty much heaven on earth, but sadly the pineapple on the East Coast just doesn't taste the same as it does on the islands.  I have fortified this Chi Ch variation with mango, in the forms of mango juice and the newly released SKYY Infusions Tropical Mango Vodka to give the cocktail a round sweetness to balance the piquant flavors of east coast pineapple.

Like any tiki cocktail, the Chi Chi is best served in a festive tiki mug and garnished opulently - fresh fruit, swizzle sticks, bamboo straws, and fresh orchids - anything to help transport you back to the islands for a mini mental vacation.

This is a great cocktail to make for summer parties - you can batch ahead of time and mix in the blender to eliminate shaking.  Set up a garnish station to allow your guests to garnish their cocktails themselves, just order extras because you know half the flowers will end up in your guests hair!


Mango Chi Chi
Adapted by Gastronomista

2 oz SKYY Infusions Tropical Mango Vodka
1 oz Creamed Coconut
3 oz Pineapple Juice
2 oz Mango Juice

Shake with ice and strain into a tiki mug filled with ice.  Garnish with fresh mango and an orchid.    

Styling Notes

Gold Tiki Mug - Three Dots and a Dash
Gold Cocktail Pick - Parched Penguin
Bamboo Straws - Amazon

This is a sponsored post written by me on behalf of SKYY Vodka. All opinions are 100% mine.
Thank you for supporting the brands that make this blog possible.

Monday, April 25, 2016

Luxardo Cherry Blossom Martini

For the last few months I have been working hard on a series of cocktail recipes for Luxardo, and today I am sharing the first of them with you!  First up is a cocktail I really love, a gorgeous cherry martini that is light yet boozy, and has a subtle sweetness of cherry maraschino - the Cherry Blossom Martini.

Luxardo Maraschino is a wonderful liqueur that has a place in many historical cocktails including the Aviation, the Last Word, and the Hemingway Daiquiri.  The distillery is now based in Padova, Italy surrounded by the rolling Euganean hills of the countryside, but it got its start in the city of Zara on the coast of what is now Croatia.  Today's recipe for the cherry liqueur is the original recipe that was created by Maria Canevari, the wife of Girolamo Luxardo, and is made by 6th generation Luxardo decedents.  It is a product that has been made year after year with love and care, and its recipe is a heavily guarded family secret.

Luxardo Maraschino is packaged the same way it has been for years - green glass bottles wrapped in paper twine to help insulate and protect the bottles in their travels.  Many recipes call for just a barspoon of Luxardo Maraschino - the liqueur is full of flavor and goes a long way.  This potency is exactly what inspired me to make a martini using the Luxardo Maraschino, using vodka to open the complex flavors of the liqueur.  The Cherry Blossom Martini is light, delicate, and floral in a subtle way - a welcome change to your usual martini.

I love this cocktail, and I hope that you enjoy it as much as I do.

Cherry Blossom Martini
Created by Gastronomista

2 oz Vodka
1 oz Bianco Vermouth
1/4 oz Luxardo Maraschino
6 Dashes Miracle Mile Celery Bitters

Stir with ice and strain into a chilled cocktail coupe.  Garnish with a fresh Cherry Blossom if they are in season.

xo - Gastronomista, the Maraschino Maven


Styling Notes
Coupes - Riedel Veritas Coupes

Luxardo Sources
750 ml - $31.99
375 ml - $19.99

This is a sponsored post written by me on behalf of Luxardo. All opinions are 100% mine.
Thank you for supporting the brands that make this blog possible.

Cold Brew Negroni from Measure Lounge

A few weeks back I enjoyed a delicious and wonderfully glamorous brunch at Measure Lounge in New York's Langham Place Hotel.  There were seasonal mimosas with fresh rhubarb and celery juice, lobster mac 'n' cheese, 4 cheese grilled-cheese sandwiches, and an incredible blood orange kale salad made with pomegranate, walnuts, feta and a lime dressing.  Perhaps my favorite of the whole meal was the Cold Brew Bottled Negroni, and luckily for all of us, I was able to track down the recipe.


Cold Brew Negroni
Created by Measure Lounge

1.5 oz Owneys Rum
1 oz Campari
1.5 oz Carpano Antica Vermouth
1 oz Stumptown Cold Brew
.5 oz water
Pinch of Kosher salt

Pre bottle and store in the refrigerator.  Pour over ice into a low-ball glass, garnish with half rim black lava salt and an orange twist.

Thursday, April 14, 2016

Altos Hibiscus Ginger Tequila and Tonic

Today I am kicking off a series of cocktail and entertaining posts in partnership with Olmeca Altos Tequila, and I am really excited to create some new recipes that I think you will love using Altos Plata and Altos Reposado.  My first recipe is a Hibiscus Ginger Tequila and Tonic that is perfect for warmer months and is easy to make - a wonderful libation for summer parties or to serve as a pre-dinner cocktail at home.  Cheers!


Busy days call for simple cocktails.  One of my favorite simple cocktails as of late is a T.N.T. - Tequila and Tonic - a cousin of the familiar classic, the Gin and Tonic.  A T.N.T. is typically made with Reposado Tequila, high quality tonic, a big squeeze of lime, and sometimes a few dashes of bitters - a bright and piquant cocktail that is always surprising and satisfying.

Sometimes you need a bit more kick in a cocktail.  Today I'm using Hibiscus and Ginger to take this T.N.T. to the next level, and to add a layer of sweetness and spiciness to the cocktail.  Fortunately for all of us with jobs and no patience to make our own tonic, Strong Tonic makes both a Hibiscus and a Ginger Tonic (both of which come in convenient ready-to-serve cans) making this cocktail incredibly easy to make.  I used Altos Reposado Tequila for this cocktail, a tequila that is roasted and aged for 6-8 months in ex-bourbon casks, bringing a round sweetness to the tequila and flavors of vanilla and baking spices that work gorgeously with the flavors of ginger and hibiscus.


Traditionally, a Tequila and Tonic is garnished with a squeeze of lime juice, an essential ingredient to the brightness of the cocktail.  I chose to garnish this variation with candied ginger and fresh thyme because I wanted to introduce an herbal note to cut through the sweetness of the hibiscus, and have a sweet and spicy treat at the end of the cocktail.  If you love ginger, you can always add an ounce of a ginger liqueur to really take this cocktail up a notch.

Without further ado:

Hibiscus and Ginger Tequila and Tonic
Created by Gastronomista

2 oz Altos Reposado Tequila
3 oz Strong Tonic Hibiscus
3 oz Strong Tonic Ginger

Build in a glass with large ice cubes, stir, and garnish with a piece of candied ginger and a sprig of fresh thyme.

I hope you enjoy this cocktail as much as I do.


Stay tuned for the entire Altos series on Gastronomista.  If you have any recipe requests, please leave a comment below - there are lots of drinks to come!

For more recipes and party tricks follow Altos Tequila:
Twitter - @AltosTequila
Instagram - @AltosTequila
Facebook - @AltosTequila

Styling Notes
Mixology Circon Tumblers - Waterford
Seamless Gold Jigger - Parched Penguin
Arrow Cocktail Picks - West Elm 
Tray - Vintage

This is a sponsored post written by me on behalf of Altos Tequila. All opinions are 100% mine.
Thank you for supporting the brands that make this blog possible.

Thursday, March 31, 2016

Campari Women Cocktail & Spirits Writer Interview Series - Prairie Rose of Bit By a Fox

Today I am kicking off an exciting interview series in partnership with Campari America!  I am interviewing a handful of my favorite female cocktail and spirits writers on the scene, all ladies who know their libations and are as passionate about the spirits world as I am.

Prairie Rose from Bit by a Fox and the Boozy Babes is first up on deck, not only because she is the  OG Boozy Babe, but also because I miss her terribly (she just moved to LA).  Gone are the days of catching up in the back of taxi cabs zipping from one event to the next, at least until I get out to LA myself for a visit.

Prairie Rose of Bit By a Fox - Photo by Shannon Carpenter
Let me set the scene for today's interview: just imagine us in the back of a taxi, catching up like old times...

Gastronomista: I know you used to be an actress, how did you get involved with the Spirits Industry?

Prairie Rose:  Well, as an actress in NYC I wasn't very successful because I spent a lot of my time waiting tables and working in restaurants! But, because of that, I was introduced to fine wine - my introduction into spirits. When I left the restaurant industry, I studied to be a sommelier and actually wanted to pursue a Masters in Wine, but I got sidetracked with the spirits industry. Around 2007 state liquor laws were starting to change for the first time since Prohibition, allowing for small batch spirits production to flourish. People were also starting to get more sophisticated about what they were drinking when they were going out and what they were making at home. It was an exciting time to dip my toes into that world. When my plans to open a cocktail bar in Brooklyn didn't pan out, I tried to leverage the two years I had worked on that project and all of the cocktail recipes I created for it into the Bit by a Fox blog, started nearly three years ago now!

Gastronomista:  What inspires your cocktail recipes?

Prairie Rose:  Seasons are a big part of my inspiration. I'm a seasonal drinker and I always get excited about what ingredients are readily available and how they can be incorporated into a cocktail. I'm also inspired by the classics - Sazeracs, Old Fashioneds, Negronis, Daquiris...and while I like to drink pretty simply, I do love to see how I can put my own spin on something that's been made before.
Gastronomista:  What other cocktail writers inspire you and why?

Prairie Rose:  David Wondrich was the first cocktail writer I truly obsessed over. Imbibe is a must read for all aspiring cocktail nerds. And his cocktail column in Esquire is a go to. I love that he's a Cocktail Historian. But he's also just flat out, a great writer. I also love reading Jim Meehan's writing about cocktails and spirits. As a bartender, bar owner and veteran in the industry, he's been able to report from the front lines of the cocktail revolution with a lot of authority.  Jeffrey Morgenthaler is similar in that way but has a slightly different take. You get the feeling from his writing that he gets a lot of joy from the work that he does. And he's pretty hilarious. But there are SO many amazing writers in this industry. Kara Newman is truly an inspiration. She's the spirits editor for Wine Enthusiast, has published multiple cocktail books, is a sought after spirits journalist and still finds time to globe trot and develop cocktails for brands and publications. And because I'm a blogger, I find endless inspiration from the other bloggers in this community. I'm really inspired by the small handful of people who have chosen this little niche to focus on. They're so incredibly inventive and passionate and are super nerds. I'm honored to be a part of that group.

Gastronomista:  There’s been a big increase in interest for bitter flavors & amaro over the past few years. Where do you fall on the bitter spectrum and what do you think is next for this exciting category?

Prairie Rose:  I'm a HUGE fan of amaro and bitter liqueurs. But it's taken me a little while to get there. I don't think our culture incorporates enough bitter flavors into our cuisine and so we're not as used to it as the Italians. But that's starting to change. The rise in popularity of the Negroni and Aperol Spritz has been huge these last few years. I predict it will only go more in that direction. I think more people will discover drinking these spirits on their own before and after meals. I also predict Cynar will finally get its due in the mainstream drinking culture in the near future. I'm excited to see what the next cocktail craze will be to incorporate bitter liqueurs.

Gastronomista:  You just moved to LA, what are your new favorite cocktail haunts? What has most surprised you about the cocktail scene there?

Prairie Rose:  It will be two months tomorrow! That hasn't really been enough time for me to speak to the cocktail scene with any sort of authority, but I have noticed some things.... There is a TON of excitement around cocktails here. In a way that feels reminiscent to New York about 5 years ago. There's a lot of innovation going on and consumers are very much into it. Uber has pretty much changed how people go out and drink now. The bar scene especially downtown LA and the Arts District is flourishing. But there are still a bunch of places that surprisingly haven't gotten the memo, and their cocktail programs are hardly a consideration. That also feels a little behind in some ways. But, their Tiki scene is on point! LA has always led the way in this category. And now that Tiki is especially hot right now, a lot of these places are getting revisited and first timers are experiencing the magic of Tiki. Tiki Ti is one of my new favorites. And Good Luck Bar is just magical. The Coconut Club is a monthly supper club in town and they are doing truly inventive (and tasty!) tiki cocktails and cuisine. And the experience is so much fun!

Gastronomista:  What city do you think has the most exciting cocktail scene right now and why?
Prairie Rose:  Man, that's a really tough question. Last year alone I spent time in Reykjavik, London, Rome, Las Vegas, New Orleans, Miami, New York and Los Angeles and in each of those cities there is so much exciting stuff going on and so many passionate people behind it. New Orleans is special in that it is the birth place of the cocktail in a lot of ways and you are hard pressed to get a bad cocktail in that town unless you are drinking Hurricanes the entire time. But London blew me away. Between Bar Termini - a tiny Italian themed bar in Soho devoted to the Negroni, to Artesian, a hotel bar that specializes in cocktail theatrics to White Lyan, one of the most innovative cocktail lists I've ever seen...that translates into some of the most delicious cocktails I've ever tasted.

Gastronomista:  What's two great pieces of advice you have for someone interested in starting a spirits blog?  

Prairie Rose:  I'd say, if you are starting any kind of blog to read and follow as much as you can about that industry first. And then dive in! Don't worry about how it looks or being perfect because you'll never get started. The spirits industry is a tight community. Reach out! Make friends online. It's important to connect and share ideas and commiserate about this little world. It's a great one!
Gastronomista:  Campari America is sponsoring this series on women writers in the spirits industry.  Can you recommend a great recipe with some of their products?

Prairie Rose:  My New Year's cocktail the Piña Sparkler with Cynar 70 was SO yummy. And so easy to make. I highly recommend it!

The Piña Sparkler - Photo by Gastronomista

The Piña Sparkler 
Created by Prairie Rose of Bit By a Fox

Makes 3-4 cocktails

2 ounces Espolòn Añejo Tequila
2 ounces unsweetened pineapple juice
1 ounce Cynar 70
1/2 lime juice
Champagne split (1/4 regular sized bottle)

Add the tequila, Cynar 70 and juices to an ice-filled cocktail shaker. Shake until chilled. Strain even amounts into coupe glasses and top with Champagne.


The Piña Sparkler - Photo by Gastronomista
The Piña Sparkler - Photo by Gastronomista

The Piña Sparkler - Photo by Gastronomista

Styling Notes
Mixology Coupes - Waterford
Seamless Gold Jigger - Parched Penguin

Thank you for supporting the brands that make this blog possible.

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