I am no mixologist. I don’t even drink much. But I love the ritual of cocktails.
The name alone is enough to get me going. Offer me something that sounds mysterious or festive and I kick into party mode. Make it an alluring shade of the season, like autumn orange, pour it into a chilled flute, and I’m salivating. Add some bubbly and it’s impossible not to be in the mood for merriment.
This cocktail covers all the bases. The color of an early sunset, with bubbles galore and a gooey marshmallow garnish, it’s the perfect way to kick off your Thanksgiving feast. Serve me one of these and I’m all yours. You had me at Pumpkin Pie.
1 wedge of orange
1 bottle of dry champagne or California sparkling wine
6 ounces Monin Pumpkin Spice or Gingerbread Spice Syrup
6 large marshmallows (I love the handmade, cubical ones from Little Flower Baking Company)
1. Sprinkle about 1/4 cup of cinnamon sugar onto a small plate. Rim a chilled champagne flute with the orange wedge. Then dip the flute into the cinnamon sugar to coat the rim.
2. Pour up to 1 ounce (2 tablespoons) of syrup into each of the flutes. Fill with champagne.
3. Toast marshmallows over an open flame to desired doneness. Place on skewers and garnish each cocktail.
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Photo credit: americanspoon.com