We love champagne but only the driest kind, a Brut. We posted back in 2008 about our favorite, mainly because of the price. Our friends, Larry and Charlotte, broadened our knowledge and taste with the Spanish red wines and the cava champagnes back in the 1980's. We started a Sunday Champagne tradition which usually involved orange juice in the form of a Mimosa.
Recently, we went to a restaurant in St. Augustine (alone! Leaa babysat AA for a few hours for us), called La Pentola on Charlotte Street. We were strolling through the old area of St. Augustine deciding where to eat. If it were not for the hostess hawking in the doorway and being friendly, we probably would have walked by selecting a more familiar restaurant. It was inviting with a touch of class, a nice formal feeling that made the meal special. We decided to try their champagne with cranberry juice rather than the traditional mimosa.
We decided that we really love cranberry juice with champagne; it is sometimes called a "Poinsettia". You don't need a recipe; just mix as you like. Some recipes include a twist of orange (as in orange liqueur!). Enjoy this delightful drink during Thanksgiving!
- 8 (1/4-inch-thick) orange slices, from about 2 oranges, for garnish
- 2/3 cup fresh or frozen cranberries, for garnish
- 3 cups chilled cranberry juice
- 3/4 cup chilled Cointreau
- 2 (750-milliliter) bottles chilled brut sparkling wine or champagne
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1 comment:
Happy birthday Bill! I love the recipe, it looks very festive for the holidays. Just might have to try it!
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