Red, White and Drunk All Over Sparkling Raspberry & Pear Float

Ingredients

  •  1 oz. sorbet from pear purée and Poire Williams
  •  3 oz. sparkling wine
  •  1 oz. raspberry cordial made from raspberry purée, vodka and sugar syrup

Method

  •  Churn sorbet mix in an ice cream freezer
  •  Pour one ounce of raspberry cordial into the bottom of a champagne coupe
  •  Place one quenelle of sorbet on the cordial
  •  Place coupe in front of guest and pour 3 oz. of sparkling wine in the glass
  •  Serve with a straw and a spoon



Red, White and Drunk All Over Rosé Frappe

Ingredients

  •  3 oz. gewürztraminer wine and 1 tsp. sugar
  •  3 oz. gamay wine and 1 tsp. sugar

Method

  •  Mix gewürztraminer with the sugar and freeze in a bowl in the freezer,
     stirring from time to time
  •  Mix gamay with the sugar and freeze in a bowl in the freezer, stirring from
     time to time
  •  Blend each bowl separately in a bar blender to make slush
  •  Pour simultaneously into a martini glass and swirl with a spoon
  •  Serve with a straw

These signature cocktails were created for Natalie MacLean’s book Red, White
and Drunk All Over by Jamie Kennedy of Jamie Kennedy Wine Bar. Copyright @ 2006
Natalie MacLean. Please ask Natalie permission to copy or distribute these recipes.