Wednesday, February 29, 2012

Cocktail time: sweet, spicy, and fizzy

When I looked into the box with the most recent goodies from Fooducopia and saw the Raspberry Jalapeno Jam from LuAustin, I had no shortage of ideas.

That sweet-spicy combination would have worked perfectly as a glaze for meat or the beginnings of a sauce, or with some crackers and cheese.

So many ideas, but then I decided to go a completely different direction.

Have you noticed the unusual ingredients bartenders are using these days?

Mixology has gone far beyond the usual sodas and citrus and bright red maraschino cherries. Herbs like basil and rosemary have invaded cocktails. Drinks are no longer just sweet or sour - now they might be spicy.

So I decided to make drinks. And it couldn't be easier.

Fooducopia Fizz

Raspberry Jalapeno jam from LuAustin
Prosecco, sparkling water, or lemon-lime soda
Basil or mint for garnish

Put a teaspoon or two of the jam in the bottom of a glass.

Top with chilled prosecco, sparkling water, or lemon-lime soda.

Stir to combine and garnish with a sprig of basil or mint. Serve.

For information about Fooducopia, see the tab at the top.