Happy Mixology Monday! Another month has passed and our intrepid host, Gabriel at cocktailnerd, has chosen “fizz” as his theme.
Fizzy ingredients are everywhere in cocktails. Tonic water, club soda, ginger beer, soda, mineral water, champagne…the absolutely overwhelming number of choices made this month’s challenge interesting. There are so many choices, it was hard to settle on just one.
In the end, I decided to try my hand at something of my own making. Los Angeles has lately been awash in a sea of wine bars, many of them hip to the point of pain, but my favorite place to drink wine is the Colorado Wine Company in Eagle Rock. (I feel slightly guilty giving away the name of my favorite wine hideout, but it’s such a great little place I feel obliged to share.) We generally gather some friends and head over for their Sangria Saturdays, which features Eagle Rock White Sangria, a fruity, spicy concoction of their own devising. I’ve been otherwise engaged for the past three Saturdays and have been unable to indulge, so I set to work in the kitchen to make my own version of their delicious, prosecco-topped creation (also being aware of our host’s affection for the bubbly). For those of you outside LA, this comes pretty close. For those of you who live in LA, I highly recommend swinging by to get a glass of Colorado’s delightful original.
1 cup peach nectar or puree
½ cup fresh orange juice
4 oz cinnamon syrup
Pour all ingredients into a jar with a tight-fitting lid. Shake like crazy and refrigerate overnight to let flavors meld.
To serve, drop a peach slice (cut into thirds) and two or three bruised mint leaves into a wine glass. Add 2 ounces of peach-cinnamon mix and top with 2½ ounces chilled prosecco.
The cinnamon is really important here. You want to get a noseful of mint, cinnamon and peach while you’re sipping this, but you certainly don’t want a mouthful of cinnamon while you’re drinking. Cinnamon syrup accomplishes this effectively, but I let mine steep for two days to get a strong cinnamon flavor. Cheers!