Signature Cocktails
Red, White and Drunk All Over Sparkling Raspberry & Pear Float
Ingredients
• 1 oz. sorbet from pear purée and Poire Williams
• 3 oz. sparkling wine
• 1 oz. raspberry cordial made from raspberry purée, vodka and sugar syrup
Method
• Churn sorbet mix in an ice cream freezer
• Pour one ounce of raspberry cordial into the bottom of a champagne coupe
• Place one quenelle of sorbet on the cordial
• Place coupe in front of guest and pour 3 oz. of sparkling wine in the glass
• Serve with a straw and a spoon
Red, White and Drunk All Over Rosé Frappe
Ingredients
• 3 oz. gewürztraminer wine and 1 tsp. sugar
• 3 oz. gamay wine and 1 tsp. sugar
Method
• Mix gewürztraminer with the sugar and freeze in a bowl in the freezer,
stirring from time to time
• Mix gamay with the sugar and freeze in a bowl in the freezer, stirring from
time to time
• Blend each bowl separately in a bar blender to make slush
• Pour simultaneously into a martini glass and swirl with a spoon
• Serve with a straw
These signature cocktails were created for Natalie MacLean’s book Red, White
and Drunk All Over by Jamie Kennedy of Jamie Kennedy Wine Bar. Copyright @ 2006
Natalie MacLean. Please ask Natalie permission to copy or distribute these recipes.