Just in time for your Friendsgiving and Thanksgiving festivities, we’re sharing a flowering (and sparkling!) sip designed by the one and only Paula LeDuc. So, gather your favorite people and show your gratitude with a heart-fluttering craft cocktail. Cheers!
Tropicale Cocktail
Yields one serving
Ingredients
.5 oz. Pineapple Syrup *recipe below
.75 oz. Fresh Pineapple Juice
.75 oz. Rothman & Winters Orchard Apricot Liqueur
.75 oz. Fresh Lime Juice
2 to 4 Healthy Dashes of Angostura Bitters
Sparkling Wine
Optional Garnish – Edible Purple & Yellow Flower Petals
Add all ingredients except the sparkling wine to a cocktail shaker. Fill with ice. Shake hard for 10 seconds and then fine-strain into a coupe glass. Top with 1.5 ounces of chilled sparkling wine. Garnish and serve.
*Homemade Pineapple Syrup*
4 Cups Sugar
2 Cups Water
1 Large, Ripe Pineapple
In a bowl or 2-quart jar, combine sugar with water and stir. Skin and cube a large, ripe pineapple and add the fruit to the sugar mixture. Let stand for 24 hours. Remove the pineapple cubes, lightly pressing them with a hand juicer or other method to squeeze some juice into the mixture. Stir to dissolve any residual sugar and pour the resulting syrup through a tea strainer or cheesecloth-lined funnel into a 1.5-liter bottle. Optional: Add a small dash of spirits (any neutral distillate of at least 80-proof, such as Vodka) as a preservative to extend the shelf life. Keep refrigerated for up to a month.
As seen in Flutter Magazine, Issue No. 11
Photography: Sylvie Gil | Venue: Viansa Sonoma | Concept Design + Styling: Jesse Tombs of Alison Events | Floral / Decor / Design / Custom Linens: Kathleen Deery | Food / Beverage / Paper Materials: Paula LeDuc Fine Catering | Furniture Rentals: Urban Parlour | Tabletop: Mrs. Peasy + MARCH | Hair + Makeup: Gabriel Perez of Katie Nash Beauty | Photo Assistant: Michaela Joy | Design Assistant: Sophia Fox | Film Processing: Richard Photo Lab
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