Shake It Up
Even classic cocktails can use a reinvention
Written by Donna Brousseau
Photographed by Kyle Ripley, Haigwood Studios
Spring is the time of rebirth, revival and reawakening. It’s the time to throw open the doors, clear the junk out of the backs of closets, freshen things up and bring some fun back into our lives, cocktails included.
Don’t misunderstand: Classics are classics for a reason. I’m the first to order a perfectly chilled Bombay Sapphire martini, straight up with just a smidge of vermouth and three juicy olives. I’m also a sucker for a perfect gimlet, with just the right amount of lime to pucker your lips. I can’t imagine getting through a sweltering Georgia night without one. They’re so refreshing.
With no disrespect meant to these time-honored cocktails, I have to acknowledge that even the beloved classics can feel a little predictable and maybe even a bit stuffy and boring. On occasion we want something more exciting, fresh, lively and served with a side of intrigue.
Every once in awhile you just have to shake it up.
Excerpt is from an article featured in the SPRING issue of Flavors Magazine, subscribe today and don't miss a single issue!
Netspritz and Chill
Recipe provided by Donetto
Yield: 1 drink
1 ounce Aperol
3 dashes angostura orange bitters
3/4 ounce Limonata (recipe included)
1/2 ounce Rosemary Syrup (recipe included)
3 ounces prosecco
1 lemon twist for garnish
Place all ingredients in a cocktail shaker with ice. Shake vigorously until well mixed. Strain into a champagne flute and top with chilled prosecco. Garnish with a lemon twist.
1 cup white sugar
1 cup fresh-squeezed lemon juice
1/8 ounce Scrappy’s Lavender Bitters
For the Limonata
In a large container, combine all ingredients with 6 cups hot water and continue to stir until all sugar is dissolved. Store in refrigerator until needed.
8 ounces granulated sugar
5 rosemary sprigs
For the Rosemary Syrup
In a small pot on stove, simmer 8 ounces filtered water and sugar until all sugar is dissolved. Remove from heat and stir in rosemary springs. Let infuse for 6 hours. Remove rosemary and store in refrigerator until needed.
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