Recipe excerpted from Jerry Nevin’s Sloshies
With this drink at your next party, you won’t need Glinda to make you feel popular.
ABV
6.79%
Glass
Flute
13 1/4 ounces water
11 1/4 ounces Simple Syrup
6 3/4 ounces Stellina Di Notte Prosecco
2 1/4 ounces Stirrings Peach Liqueur
6 3/4 ounces Midori Melon Liqueur
Combine
Place the ingredients in a medium-size metal bowl and stir.
Freeze
Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions.
Serve
When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
Yield
Makes at least 4 drinks.
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About the Book:
A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious.
Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
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