Fabulously bubbly time celebrating Autumn wine and citrus with Natalie and Brittany on Daytime Blue Ridge this week. Enjoy this recipe for Sparkling Ginger Limoncello Cocktails and enjoy the show: http://wsls.com/category/daytime/
Sparkling Ginger Limoncello Cocktail
A fun spritzy cocktail with lots of citrus flavor…perfect cocktail to welcome Autumn with a hint of ginger and a light aroma of woodsy rosemary.
For each cocktail:
Place champagne flute in freezer for about 15 minutes to get the flute icy cold. The key to this refreshing cocktail is to make sure it is served very cold.
Place a sugar cube in a champagne flute. Pour 1 tablespoon Snap liqueur over the sugar cube and stir gently. Snap is a ginger liqueur: http://www.artintheage.com/our-spirits/snap
Pour 1/2 jigger limoncello liqueur over the sugar cube.
Fill champagne flute with sparkling wine. Stir very gently just to combine ingredients. Garnish with lemon wheel and fresh rosemary sprig.
Fun appetizers to pair with your Sparkling Limoncello Cocktail:
Pre-heat a skillet over medium-high heat with 1 tablespoon olive oil.
Cut thinly sliced prosciutto into 1/2-inch wide strips.
Brown the prosciutto in the skillet for three to four minutes, until it becomes crispy.
Serve fried prosciutto pieces as an appetizer or crumble fried prosciutto to use as a topping for your favorite pasta dish.
Crabmeat Cocktail With Fried Udon Noodle Garnish ~ Thank you to my bubbly neighbor and one of the best culinarians I know…for sharing the Udon noodle garnish idea with me!
Udon noodles are thick wheat flour Japanese noodles available in Asian food markets or on-line.
Fry udon noodles in the same oil (with a little extra vegetable oil added to the pan just to cover the udon noodles) as you fried the prosciutto. These noodles fry very quickly…remove them from the pan just as quickly as they begin to brown. Bend the noodles a little as they are cooking to make a fanciful garnish. Place noodles on plate lined with paper towels to drain and sprinkle noodles lightly with sea salt immediately after frying.
Place jumbo lump crabmeat (picked over to remove any bits of shell) in appetizer size cocktail glasses. (Place glasses in freezer with cocktail spoons to chill before service.) Top with your favorite seafood sauce – I topped my cocktail with Thomas Fish Camp Crab Cake Sauce (available at Fresh Market or on-line) and a little spritz of fresh lime juice…enjoy!