It’s been a long summer of ZERO entertaining for me, due to our unexpected kitchen and home renovation. I’m cautiously hoping that the light at the end of the tunnel is shining a little bit brighter today…..and we might just have everything done by tomorrow. Of course the first thing on my mind isn’t how/when I am going to get all of the boxes unpacked, it’s when am I finally going to be able to entertain again!?
In hopes that we will be able to have a little Labor Day gathering, I took a stroll around Bon Appetit looking for a fresh, new champagne cocktail to serve. I came across this “Strawberry Muddle” recipe, originally created by Jon Hoeber, the farmers’ market-prowling mixologist at Rustic Canyon restaurant in Santa Monica. It looks light and delicious and is perfect for your patio party this weekend!
- 1/2 cup sugar
- 1/2 cup water
- 1 1/2 cups chopped hulled strawberries
- 6 thin lemon slices
- Ice cubes
- 1 750-ml bottle chilled Prosecco
Stir sugar and 1/2 cup water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup.
Divide strawberries among six 6- to 8-ounce glasses; add 1 tablespoon syrup to each and mash with muddler or handle of wooden spoon. Add lemon slice to each and mash to release flavor. Add several ice cubes to each glass, then fill with Prosecco.