Sips & Starters
Sorghum-Bourbon Fizz
MAKES 1 SERVING
Recipe courtesy of Julie Tanous
You can serve this cocktail over ice, but it’s also delicious shaken and strained. Just be sure to whisk everything together to dissolve the sorghum before adding ice.
1½ ounces bourbon
½ ounce sorghum syrup
2 teaspoons apple juice
1 teaspoon fresh lemon juice
1½ ounces dry hard cider
Garnish: apple slice
1. In a small bowl, whisk together bourbon, sorghum syrup, apple juice, and lemon juice until syrup is fully dissolved. Pour over ice. Top with cider. Garnish with an apple slice, if desired.
Satsuma-Cranberry Prosecco Punch
MAKES ABOUT 7 SERVINGS
This simple punch is a crowd-pleaser.
1 (750-ml) bottle prosecco, chilled
4 cups fresh satsuma or tangerine juice
½ cup unsweetened cranberry juice
2 teaspoons orange bitters
Ice ring (See How-To)
Garnish: fresh rosemary sprigs
1. In a large punch bowl, combine prosecco, satsuma juice, cranberry juice, and bitters. Add ice ring. Serve immediately with a sprig of rosemary, if desired.
HOW-TO: ICE RING
Arrange satsuma or tangerine slices and fresh cranberries in the bottom of a Bundt pan.
Add water to just cover fruit. Freeze until firm. Add an additional 1 inch of water; freeze until firm.
To unmold, place pan in an inch of
