This month's Recipe Redux theme is Treasured Cookware - a recipe using a piece of cookware passed down to us from the kitchen of a relative. All of the things passed down to me are not cookware items, so I decided to create a cocktail and serve it in champagne coupe that was passed down to me from my grandmother.
My grandmother loved to entertain (and dance) in her younger years and she was never short on glasses or dishware. In fact, another fun gift from her was an old martini set--cocktail pitcher and all! I have a ton of different cocktail glasses (I am not sure what this says about me :) ) and when we build a bar in our bonus room (future project) my collection will be ready for any type of cocktail. I just adore these little coupe glasses and am glad the coupe is back in style. I much prefer it over the flute to sip my bubbly. My nose always hits the other side of the champagne flute and that annoys me (maybe my nose is just long) - bring me the coupe!
We have all heard presentation is important when creating a dish and the same holds true of a cocktail. The glass is your serving medium and you want to serve your cocktail in style. I have been so inspired by spring in several of my latest recipes (hurray, it's finally here!) so I gave this cocktail a spring twist by using rhubarb. I don't know what else to do with rhubarb besides serving it with some sort of sugar concoction, so why not make a rhubarb infused honey simple syrup? When I serve a cocktail in these simple yet elegant glasses it makes me think of all the fun my grandma was having years ago entertaining and dancing the night away!
With Zest & Zeal,
Rhubarb Bellini - Serves 1
- 1/2 ounce rhubarb simple syrup
- 1/4 ounce fresh lemon juice
- 2 drops rhubarb bitters
Rhubarb simple syrup
- Place 1/4 cup water, 1/4 cup raw honey, and 1/4 cup chopped rhubarb in a small sauce pan on medium-high heat.
- Stir until honey dissolves. Once mixture starts to boil, turn heat to low.
- Simmer for ~20 minutes.
- Strain mixture and throw out rhubarb chunks.
- Place rhubarb simple syrup, fresh lemon juice, and rhubarb bitters in champagne coupe
- Top with Prosecco.
- Garnish with lemon.
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