Wednesday, January 1, 2014

Local libation: Angel's Blood

I'm still recovering from last night's festivities (which involved drinking too many cocktails at Palmer's Tavern.) And yet, I still felt compelled to make some sort of a bubbly drink in order to properly celebrate the dawn of 2014.

Craving a combination of Prosecco and Campari, I tracked down a recipe in NYC from Bond 45 called the Angeli Sangui--that's Italian for Angel's Blood. I modified it a bit, tweaking some of the ingredients and portions and I gotta say, it's a great way to hair of the dog it.

Serves two

1 1//2 ounces Campari
1 1/2 ounces simple syrup (equal parts water and sugar shaken)
1 1/2 ounces red grapefruit juice (or blood orange, if you can make it!)
Prosecco (I used Macaron
Sprigs of mint

Shake the Campari, simple syrup and juice with ice for a few seconds
Pour through a strainer into champagne flutes, filling about half way, top with Prosecco
Garnish with mint (or an orange peel if you use blood orange juice) 

Hungover or not, I had so much to celebrate in 2013 (including getting hitched!) and so much to hopefully toast to in the new year.


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