This cocktail was created by Laurie Harvey. As the beverage director for Cherry Pie Hospitality she designs the restaurant group’s cocktail menus. Had difficulty picking from the extensive cocktail menu at Starfish? That would be her doing. Reminiscing about those tantalizing cocktails at Sanctuary Bar? Same. Harvey has been at the helm of some of Houston’s most favored restaurant bar programs including Dolce Vita, Haven, Beavers and Triniti. For Edible Houston she created this New Year’s Eve cocktail: Drink 18. And with it, Edible Houston wishes all of our members, advertisers, supporters, contributors and readers a fantastic and deliciously local 2018!
Ingredients
- 1 ounce vodka
- 1 ounce Cranberry Cordial
- ¼ ounce Aperol
- ¼ ounce Velvet Falernum
- Top with bubbles. Garnish with lemon twist and 2 cranberries
- 5 pounds frozen cranberries
- 1 cup sugar
- Zest of 1 lemon and 1 orange
- 5 cinnamon sticks
- 5 allspice berries
- ½ teaspoon vanilla
Preparation
Combine ingredients in saucepan bring to a boil. Reduce heat and let summer for an hour. Cool. Strain.
