Katie Stew

A rich, simmering blend of my favorite things

Royal Blush

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It may seem like all I’ve been doing lately is drinking and reading, which isn’t entirely true, but maybe partially. This fun cocktail was another sucess from the party where we had the rainbow jello shots. (Which is to say it was a very good party and the next day was not as good.)

As part of my “generally speaking, not related to any party adventures” questionaire that I presented the birthday girl with, I asked her what her favorite cocktail or booze was. She replied “I like champagne and vodka ;) together or separate. I like bubbly crispy kinda sweet drinks, like vodka-fruit juice coolers & shit.”

Which is needless to say, a lot to consider. I searched and searched for a vodka champagne drink that was fruity and didn’t sound terrible and I came across the Royal Blush on Epicurious. We started out our evening with these and they were delicious. Truly yummy. The flavor was minty, sweet, and bubbly. They were dangerous with how drinkable they were.

The ones I made looked just like this.

Just fabulous. The mint made a huge difference. Everyone enjoyed these. If you are making them, make sure to assemble all your ingredients ahead of time and set up a station out of the way of your cooking where people can gather and you can serve. You don’t want to try and pull everything together once the crowd is already upon you.

Cocktail: Royal Blush

1 teaspoon cherry purée (note: recipe below makes 3/4 cup)
3 tablespoons (1 1/2 ounces) vodka
1 1/2 tablespoons (3/4 ounce) fresh lime juice
1 tablespoon (1/2 ounce) simple syrup
5 fresh mint leaves
1 cup ice cubes
1/4 cup (2 ounces) dry sparkling wine, such as brut Champagne, chilled

To Make Cherry Purée:
In a bowl, purée frozen cherries or all-fruit spread with water. In general: 1 cup of frozen cherries (6 ounces) puréed with 2 tablespoons of water makes approximately 3/4 cup purée. To make purée using all-fruit spread, combine 3/4 cup spread with 3/4 cup water. Any extra can be used to make smoothies or sauce for ice cream.

To Make Cocktail:
Transfer purée to chilled martini glass. In chilled cocktail shaker, combine vodka, lime juice, and simple syrup. Tear mint leaves in half and add to shaker. Add ice and shake vigorously for 15 seconds. Slowly strain into martini glass without disturbing purée, then top with sparkling wine and serve.

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