Looking for easy way to wow your guests this holiday season, with easy-to-find ingredients in Dayton?
Then boy, does Tess Vella-Collette, a bartender and assistant general manager at Corner Kitchen in the Oregon District, have some recipes for you.
The champagne-loving, great grub connoisseur writes the fresh and lively blog Ciao Vella.
The downtown Dayton resident shared her recipes for a Rosemary Gimlet and a simple champagne cocktail on a recent Dayton.com Facebook Live. The step-by-step recipes are below.
Tess’ Holiday Champagne Cocktail
- 1 tsp of sugar or a few sugar cubes
- 6-8 dashes angostura bitters
- champagne, cava, prosecco or sparkling wine
- lemon or orange peel
Place sugar in bottom of flute, dredge with bitters, top with champagne and use peel as a twist to garnish
Vella-Collette likes to use sparkling rose to add a more festive punch with the beautiful pink color.
- 2 oz. gin or vodka
- 1 oz. fresh squeezed lime juice
- 1 oz. rosemary simple syrup*
In cocktail tin, combine all ingredients, add ice, and shake it like a Polaroid picture. Pour everything into a rocks glass, garnish with lime wedge or rosemary sprig.
*To make simple syrup: combine equal parts sugar and hot water, stir to combine. Add herb of choice and let cool for at least 1 hour.