Pink Lady (Champagne Cocktail) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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By chef Leah Eskin in the Chicago Tribune. Non-alcoholic options are given, but, come on - you know you want that bubbly! Ingredients:
1 cup cranberries |
1 cup water |
1 cup sugar |
orange, zest of |
12 tablespoons triple sec or 12 tablespoons orange juice |
champagne or sparkling wine or ginger ale |
12 cranberries |
Directions:
1. In a saucepan, heat the cranberries, water, sugar and zest to a boil. Reduce to a simmer and cook until the cranberries pop and the syrup turns pink, about 10 minutes.
2. Strain through a fine-mesh strainer, pressing with a spatula. Discard the fruit.
3. Pour into a jar, cover and chill.
4. To make the cocktails: pour 1 tbl triple sec and two tbl of the cranberry syrup into a champagne flute.
5. Fill with champagne. Drop in a cranberry and enjoy. (I made this also with non-alcoholic champagne and it was very good.).
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