We have our friends over at The Spirit World to thank for hosting the latest Mixology Monday (MxMo), the monthly blogosphere event dedicated to drink recipes. We're hosting next month's event on Jan. 15, with a Winter Warmers theme—more on that to come. This month, the topic is aptly "Drinks for a Festive Occasion." Our recipe, the Ruby Sparkler, comes from our November/December issue and was developed in the Imbibe test kitchen, but we've added some suggestions for turning this alcohol-free tipple into a full-fledged cocktail.
from the Imbibe test kitchen
1/2 ripe pear (such as Bartlett or Anjou), cubed
2 cubes crystallized ginger (or more to taste), roughly chopped
6 oz. cranberry juice
Sparkling pear cider, such as R.W. Knudsen's organic version
Muddle pear cubes and ginger. Add cranberry juice and shake vigorously with ice. Strain into two flutes, filling them two-thirds full, then top with cider. Serves two. Pair with nuts, cheeses and desserts.
For extra oomph, try one of these ideas:
- Top off with equal parts hard pear cider and alcohol-free sparkling pear cider
- Combine 1 oz. pear brandy with first 3 ingredients before topping off with sparkling cider
- Infuse vodka with ginger and combine 1 oz. with the first 3 ingredients before topping off with sparkling cider. To infuse: combine 1/2 cup fresh ginger and 750 mL vodka; store for 3 days, strain and enjoy
We'll be releasing another festive holiday drink recipe early next week, check back then for more details.
Also, ready yourself for MxMo XI on January 15, 2007....right here at Imbibe Unfiltered. See you then!
Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.