Food on Friday: Cocktail, schmocktail

Food_on_FridayIt will surprise none of you that I don’t drink much. I’d love to be a sophisticated scotch-drinker, or a tattooed whiskey-drinking hipster. The truth is I’m usually in bed by 9 and go months at a time without taking a drink. Morning comes early at our house and you’ve got to wake up with your game face on.

But it’s New Year’s, and after our annual trip for cheddar biscuits and shrimp scampi at the Red Lobster, it might be nice to actually pretend that we’re adults and do some real celebrating. So when the kids are in bed, I’ll pull out that bottle of sparkling wine we were gifted in May, and take a shot (ha ha) at some New Year’s celebrating. These champagne cocktails make even a teetotaler like me excited about the drinky drink. Bottoms up, Prairie Village!

French 75

  • 2 ounces London dry gin
  • 1 teaspoon superfine sugar
  • 1/2 ounce lemon juice
  • 5 ounces Brut champagne

Shake well with cracked ice in a chilled cocktail shaker, then strain into a Collins glass half-full of cracked ice and top off with champagne.

Champagne Punch

  • 1 thinly sliced peach
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/4 cup fresh lemon juice
  • 1/3 cup simple syrup
  • 1 bottle champagne or other sparkling white wine

In a pitcher, combine ice, peach, raspberries, blueberries, lemon juice, and simple syrup. Slowly pour in champagne or other sparkling white wine.