Blue Law Fizz
"Using only ingredients available in most supermarkets, t his sweet-tart punch is an inspired way to get around the so-called Blue Laws restricting the Sunday sale of hard alcohol in states such Texas. Jason Stevens of Austin's Bar Congress likes to make it in big batches for brunch. "It's a slow sipper," he says. "It goes along with the Texas tradition of sitting on a porch all afternoon long and chatting with friends." If desired, you can make ice cubes with freshly steeped and cooled ginger tea. Pair it with prosciutto-wrapped cantaloupe slices. "They're a delicious play of savory and sweet that's only heightened by the cocktail's effervescence," says Stevens."
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 1 pint blueberries
- 1 (750 ml) bottle peche lambic beer (try Lindemans or substitute framboise lambic)
- 1 (750 ml) bottle dry prosecco
- 10 dashes Angostura bitters
- 1 cup seltzer water
- 1⁄2 cup honey syrup (mix 2 parts honey with 1 part hot water)
- 1⁄2 cup fresh lemon juice
- 4 peaches, thinly sliced
- 4 lemons, sliced into wheels (optional)
directions
- In a large bowl or pitcher, gently press the blueberries until they split. Add lambic beer, prosecco, bitters, and seltzer. Add honey syrup and lemon juice slowly, adjusting the amount to your desired sweetness or tartness. Add peaches and lemons. Serve in small ice-filled cups, making sure that each serving is allotted some of the fruit.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
