ROSEMARY CHAMPAGNE FIZZ
Provided by Food Network Kitchen
Categories beverage
Time 30m
Yield 2 drinks
Number Of Ingredients 5
Steps:
- For the rosemary simple syrup: Add the sugar, 1/2 cup water and the rosemary to a small saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool.
- For the champagne fizz: Combine a tablespoon of rosemary simple syrup (more if you like it sweeter), the gin and grapefruit juice and stir. Pour into two cocktail glasses. Top each with champagne and garnish with a sprig of rosemary. Enjoy!
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.
Nutrition Facts : Calories 141, Sodium 17 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Sugar 33 grams
ORANGE-MINT RUM FIZZ
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Muddle 8 large mint leaves in a cocktail shaker. Add 1 egg white, 2 ounces gold rum, 1 ounce thawed frozen orange juice concentrate and 1/2 ounce each lime juice, simple syrup and heavy cream; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and top with seltzer. Garnish with an orange slice.
CHOCOLATE RASPBERRY FIZZ
Provided by Food Network
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a pint glass, muddle 5 raspberries. Add the chocolate and hazelnut liqueurs and muddle again. Add stout beer and pour into a champagne flute. Pour champagne or sparkling wine over the back of a spoon into the glass to top off the drink. Garnish rim with fresh raspberry.
CONCORD GRAPE FIZZ
Steps:
- Add grapes to a cocktail shaker and muddle. Add lime juice, Farmer's Pick Blackberry 100% Juice and ice. Shake for 30 seconds until frosted. Pour into glasses and top each glass with Welch's Sparkling Red Grape. Serve immediately with a lime garnish.
BERRY BERRY FIZZ
Steps:
- In a food processor, puree the sliced strawberries, with their juice, and honey until smooth. To assemble the drink: Pour a generous spoonful of the fruit puree into a champagne flute. Add a few frozen blueberries and top with Prosecco. Repeat with the remaining ingredients.
TAXCO FIZZ
Provided by Food Network
Yield 2 drinks
Number Of Ingredients 5
Steps:
- Shake the tequila, sugar, lime juice, and egg white vigorously with lots of cracked ice. Strain into 2 chilled martini glasses and top with cold soda water.
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