Recipe information
Yield
makes 1 cocktail
Ingredients
1 1/2 ounces chilled Gewürztraminer
1/2 ounce chilled Simple Syrup (p. 376)
1 ounce chilled lychee syrup, from canned lychees
4 ounces Prosecco or other sparkling wine
1 stalk lemongrass, sliced into 4-inch lengths, for garnish
Lychees, for garnish
Preparation
Combine the Gewürztraminer, Simple Syrup, and lychee syrup in a chill martini glass. Top with the Prosecco, stir gently, and garnish with lemongrass-skewered lychees.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
