Friday Foodday

Happy Friday lovebugs! Today's post will be for New Year's cocktails!

The Rickey (the official cocktail of Washington, DC)
c/o Delish

Ingredients

• 1 1/4 ounce(s) Tanqueray London Dry Gin
• 1/4 ounce(s) lime juice
• 1 ounce(s) soda water

Directions

1. Stir together Tanqueray London Dry Gin and lime juice.
2. Serve over ice in highball glass.
3. Top with soda water.

French 75

c/o Bon Appetit

Ingredients

1 cup gin

1/2 cup No-Cook Simple Syrup (see below)

1/2 cup fresh lemon juice

Champagne

Lemon twists (for garnish)

Directions

To make our No-Cook Simple Syrup, combine 2 cups each superfine sugar and water in an airtight container. Cover and shake until sugar dissolves. Makes 3 cups.

Stir gin, No-Cook Simple Syrup, and fresh lemon juice with ice in a medium pitcher for 10 seconds. Strain into Champagne flutes or coupe glasses.

Top with chilled Champagne (Prosecco or other sparkling wine works in a pinch). Garnish with lemon twists.

Cranberry Prosecco Cocktail

c/o Makezine

Ingredients

1 cup frozen cranberries, thawed
1/4 cup sugar
1 bottle (750 milliliters) prosecco, chilled 

Directions

Place the cranberries and sugar in a bowl and macerate for at least 1 hour, or up to 6 hours. Stir the berries occasionally, lightly mashing them. Place 1 tablespoon of macerated berries in each of six champagne flutes. Fill the flutes with prosecco and serve.