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Saturday, April 03, 2021

Recipe Round Up: Sheherazade

This cocktail is inspired by a few others I found online, and I thought it would be perfect for our Paschal feast and celebration. The recipe is per drink. If you want to make a pitcher, I have included instructions for that below. I will add a photo after we have recovered from our feasting. Blessed Holy Saturday to you all!

1/2 ounce pomegranate juice
1/2 ounce apricot liqueur
2 teaspoons orange flower water
2 ounces Prosecco, or other dry, sparkling white wine
1 dried Turkish apricot

Combine pomegranate juice, apricot liqueur, and orange flower water in a cocktail shaker.

Add ice and shake well. Strain into a champagne flute and top with the Prosecco. Garnish with a dried apricot.

To make a pitcher of these, to serve 16, use the following measurements and method:

8 ounces pomegranate juice
8 ounces apricot liqueur
10 tablespoons + 2 teaspoons orange flower water
32 ounces Prosecco, or other dry, sparkling white wine
16 dried Turkish apricots

Combine pomegranate juice, apricot liqueur, and orange flower water in a pitcher. Mix vigorously and place in the refrigerator to chill for at least 4 hours.

Pour into 16 champagne flutes, evenly, and top with the Prosecco. Garnish each with a dried apricot.

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