This beautiful cocktail is enjoyed by us year-round and is courtesy of the outstanding cookbook Jubilee by Toni Tipton-Martin. This recipe serves 4 guests. Cheers! Download Recipe PDF
Ingredients
4 maraschino cherries with stems
4 teaspoons grenadine
8 dashes of West Indian orange bitters
1 cup Ruby Red grapefruit juice
chilled Acquiesce Sparkling wine
How To Make
1
Place champagne flutes in refrigerator to chill. Add 1 cherry, 1 teaspoon grenadine, 2 dashes bitters, 1/4 cup grapefruit juice, and 2 to 5 ounces of sparkling wine to each chilled flute. Add any remaining sparkling wine to fill the glasses. Cheers!
