Wednesday, December 9, 2015

San Permis Sparkling Cocktail #BloggerCLUE


Nothing says celebration like a glass of bubbly, unless it is a glass of bubbly with some added Cointreau and a lovely honey, infused with lavender.

This month my Blogger C.L.U.E. Society is searching our assigned blogs for recipes of a celebratory nature. I must confess that while I loved poking around Confessions of a Culinary Diva for all sorts of party food, like her Fennel Pomegranate Crostini – such pretty colors for the season - and her Irish Seafood Cocktail with crab and Cognac or the fabulous Cèpe and Parsley Tart because I am a sucker for anything made with puff pastry - I had already pretty much made up my mind to make the sparkling San Permis cocktail from the moment I found it, conveniently located on a page full of cocktails.

In fact, I started weeks ago and made my own lavender-infused honey! That’s how set I was. It's actually super simple: Just mix the honey with culinary grade lavender in a clean jar and let it all hang out for a couple of weeks on a sunny windowsill. Then strain. I added back just half a teaspoon of the lavender for show.


Christy is an award-winning banker by day, talented blogger by night – her blog focus is delicious food and traveling and I just don’t know how she does it all! If you haven’t met Christy yet, please head over to Confessions of a Culinary Diva and get to know her.

Ingredients for 1 cocktail
Cava or sparkling wine of your choice, well-chilled
1 oz or 30ml Cointreau
Lavender-infused Honey

Method
Use a spoon dipped in the lavender-infused honey to drip just a little of it around the inside rim of a Champagne flute.


Pour in the Cointreau.


Top off with chilled Cava or a sparkling wine of your choice.


Enjoy!

The lavender-infused honey adds a very subtle floral note as you take each sip.

The December Blogger C.L.U.E. Society participants:

.

No comments :

Post a Comment

Where in the world are you? Leave me a comment! It makes me happy to know you are out there.