Taxco Fizz Food

CRANBERRY PROSECCO FIZZ

Steps:

• Pour 1 tablespoon orange liqueur and 1 tablespoon cranberry juice into each of 4 champagne flutes. Add 3 cranberries to each flute and fill with Prosecco. Garnish with the rosemary sprigs and serve.

MOCK MANGO FIZZ

Steps:

• Add the orange juice and grapefruit juice to a 10- to 14-ounce Tom Collins glass. Add crushed ice to fill the glass. Top off with the seltzer. Garnish with the orange twist.

TAXCO FIZZ

Steps:

• Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.

VIRGIN BLUEBERRY FIZZ

Steps:

• Add the blueberries to a lowball glass and crush with a muddler. Add the Fresh Mint Syrup and fill the glass with ice. Top with the sparkling lemonade and stir everything together with a spoon. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately.
• Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.

WATERMELON FIZZ

Steps:

• Combine all ingredients in a blender. Blend for 40 seconds. Pour into glasses.