St. Patrick’s Day Cocktails

Sparkling Mint Mojito

Sparkling Mint Mojito

Ingredients

5 oz Sparkling Ice Lemon Lime

1 ½ oz White rum

6 Mint leaves lightly muddled

Splash of lime

Directions

Combine all ingredients in a shaker with ice. Shake and pour into a chilled tall glass. Garnish with a lime slice.

 

Ginger Sage Cocktail

SERVINGS: 8-10

INGREDIENTS

1 bottle of Santa Margherita Prosecco Superiore DOCG

Simple Syrup

1 cup honey

3 cups water

2 whole pears, peeled, cored and diced

1 large piece of ginger, peeled and diced

20 fresh sage leaves (plus more for garnish)

DIRECTIONS

In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer, stirring occasionally until the mixture has reduced by 1/3 (about 15-20 minutes). Remove from heat and let the mixture steep for an additional 10 minutes. Strain the syrup into a large canning jar or thick glass bowl. Discard the ginger and sage leaves.

Place a few pieces of the cooked pear into each stemless wine glass followed by 2 tbsps of the simple syrup. Add Santa Margherita Prosecco Superiore DOCG and serve.

 

Ginger Jello Shots

Ginger Jello Shots

INGREDIENTS

16 oz Sparkling Ice Ginger Lime

10 limes

1 cup vodka

2 packages unflavored gelatin

2 tbsp chopped mint

DIRECTIONS

Cut the limes in half lengthwise and scoop out the insides, set to the side. In a saucepan, add Sparkling Ice Ginger Lime, sprinkle gelatin over and allow to sit for 2 minutes. Place over low heat and stir until dissolved, about 5 min. Remove from heat and stir in vodka and mint.  Pour mixture into lime halves and place into the refrigerator for at least 4 hours or until set. Cut limes in half to serve and enjoy!

 

Gingered Apple Sparkler

Gingered Apple Sparkler

INGREDIENTS

1.5 oz. handcrafted Vodka

1.5 oz. sour apple liqueur

Splash of Angostura Bitters

4 oz. chilled

1 maraschino cherry

DIRECTIONS

Fill a cocktail shaker with ice. Add the vodka, liqueur and bitters; shake well. Strain into an ice-filled highball glass. Top with Brooklyn Crafted and the cherry.

 

 

A graduate of Johnson & Wales, Judi has managed restaurants and owned restaurants in the northeast and was the founder of a successful dessert company. Today, she is a sought-after restaurant consultant, TV cook on the ABC affiliate in her hometown, and culinary editor of a city magazine. Her personal passions are culinary travel to exotic places and holiday cooking in her home for huge gatherings of friends and relatives. Her guilty pleasure? Bruce Springsteen concerts. “I follow him around the country and have for years,” she admits. “But, in every city where Bruce sings, I do check out new restaurants and talk to up and coming chefs. I want all the food news I can get.”