World Cocktail
Jun. 6th, 2004 03:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsanderson1/4 ounce plain vodka
Edible 23-karat gold-leaf sheet (available at baker's supply stores)
1 ounce Remy Martin XO Cognac
1 ounce Pineau des Charentes aperitif wine
1 ounce white grape juice
1 ounce simple syrup (3 parts water to 1 part sugar)
1/2 ounce fresh lemon juice, strained
Dash of Angostura bitters
Veuve Clicquot Champagne, chilled.
1. Pour vodka in a shallow bowl. Tear off small pieces of the gold leaf with tweezers, avoiding squeezing or folding it (thick pieces will sink). Float the pieces on the vodka.
2. Combine the rest of the ingredients (except gold leaf, vodka and Champagne) in an iced metal shaker. Shake vigorously and pour into a trumpet flute, filling 3/4 of the way. Top with Champagne.
3. Pour in the vodka, letting the gold slide onto the surface.
Yield: 1 drink with extra
Ripped off from Today's NY Times Magazine...
Edible 23-karat gold-leaf sheet (available at baker's supply stores)
1 ounce Remy Martin XO Cognac
1 ounce Pineau des Charentes aperitif wine
1 ounce white grape juice
1 ounce simple syrup (3 parts water to 1 part sugar)
1/2 ounce fresh lemon juice, strained
Dash of Angostura bitters
Veuve Clicquot Champagne, chilled.
1. Pour vodka in a shallow bowl. Tear off small pieces of the gold leaf with tweezers, avoiding squeezing or folding it (thick pieces will sink). Float the pieces on the vodka.
2. Combine the rest of the ingredients (except gold leaf, vodka and Champagne) in an iced metal shaker. Shake vigorously and pour into a trumpet flute, filling 3/4 of the way. Top with Champagne.
3. Pour in the vodka, letting the gold slide onto the surface.
Yield: 1 drink with extra
Ripped off from Today's NY Times Magazine...
