I am personally a fan of bubbly cocktails; the Spanish Bellini with Cherry, Saffron and Tequila is a complex, floral, smokey, sweet, delicious, sparkly beverage Mmmm…..
Cherries remind me of where I grew up; eating them until your teeth and lips were stained dark red! Cherries are so good with bourbon or a anejo tequila which is what i chose for this bubbly cocktail.
I love cooking fresh fruit with a little sugar, water and spices to get a yummy syrup for mixing with drinks it’s fun and gives you a chance to be creative. Try these delicious cocktails with a Spanish Style Cheese Board.
- 1oz El Tosoro Anejo Tequila
- 1oz* Cherry Saffron Syrup
- 4oz Prosecco
Profile: Original/Smokey Sweet
Glass: Champagne Flute
Garnish: No garnish necessary but if you want one I recommend an orange twist
Add Tequila, Cherry Saffron Syrup to a mixing glass, add ice and shake for 8 seconds. Pour into champagne flute and add the Prosecco slowly so it doesn’t bubble over.
*Cherry Saffron Syrup
- 1 Cup De-Stemmed Fresh Cherries
- 1/2 Cup Organic Sugar
- 1/2 Cup Purified Water
- 1/8 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Sweet Paprika
- Small Pinch of Saffron
First de-stem the cherries. In a small saucepan add whole cherries, sugar, water and herbs; turn to low heat and simmer for 30 minutes or until the cherries start to break down.
Stirring continually, smashing the cherries while they are cooking; I like to use a muddler to mash the cherries. Once the cherries are soft and broken up turn heat off and let cool.
Using a spoon remove the cherry seeds. Add mixture to food processor and blend well.
Strain cherry mix through a fine mesh strainer into a glass jar.