Hello, is this thing on?
It's been on a hot minute since I've been posting, totally my fault, as I've been focusing mostly on my magazine writing. I'm easing off that a bit as I am super busy at my day-job, so I get time to maybe visit my blog. Whew. What a busy year!
Here's today's cocktail, the "Lucy Goosey", named for my upstairs neighbor's dog Lucy.
Here's how to make it:
- 2oz dark rum (I used Cotton & Reed's excellent PX Dark Rum)
- 0.5oz Pratt & Standard true ginger syrup
- 0.25oz lemon juice
- 4oz sparkling white wine (I use Trader Joe's Blancs de Blancs brut)
Combine the first three ingredients in a julep shaker and shake over ice. Sift and pour into a flute and top with sparkling wine. Enjoy! I like the strong ginger flavor and mild bubbles from the wine. If you want something more effervescent, add 2oz of sparkling water and serve in a larger glass.
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