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Recipe
Sunday in the Park
Bridget Albert, master mixologist for the Illinois chapter of liquor distributor Southern Wine and Spirits of Illinois, consults with local restaurants and hotels to help them craft the perfect drink menus. Inspired by the classic George Seurat painting A Sunday on Le Grande Jatte, she created this recipe below as part of a cocktail program for the Art Institute's restaurant and catering business.
Sunday in the Park
Periwinkle Blue Sugar
1 1/2 oz. Grey Goose La Poire
2 oz. guava juice
Drop of grenadine
ProseccoShake all ingredients with ice and strain into a Periwinkle Blue Sugar-rimmed champagne flute. Top with Martini and Rossi Prosecco. Hang cocktail monkey on the rim of the glass.
Time Out Chicago / Issue 108 : Mar 22–28, 2007No comments yet
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