October 15, 2007

Monster Mash

Sparkling Harvest Cocktail Recipe

Don’t know what to make for your Halloween party? You’ve still got time. Whip up this seasonal tipple, a favorite of Nectar mixologist Christina Cunningham, and you’ll be the toast of all your ghoulish guests.

Sparkling Harvest Cocktail

Ingredients:
2 c. pomegranate juice
2 c. cranberry juice
1 bottle port wine
½ c. honey
½ c. brown sugar
1 tsp. ground clove
2 whole cinnamon sticks
1 whole anise or 1/3 tsp. anise
Pinch of nutmeg
4 shelled walnuts
½ c. fresh cranberries
½ c. fresh pomegranates
10 Black Mission figs, cut in half
2 small bunches champagne grapes, off the vine (save one bunch for garnish)

1. Place all ingredients together in a plastic storage container. Cover tightly and marinate in refrigerator for one week. (The port wine preserves the fruit.)

2. Remove from fridge; strain to separate. Blend one cup of the liquid portion and one cup of the fruit portion (cinnamon sticks removed) in blender until broken down (but not liquefied). The mixture can be refrigerated for up to one week or frozen for up to one month.

3. To make the cocktail, serve two ounces of the blended mixture with sparkling dry wine or champagne, drape champagne grapes on side of flute, and enjoy.

Nectar, 1091 Lancaster Avenue, Berwyn (610-725-9000 or tastenectar.com).