Latin Twist: Prosecco and Stout Cocktail

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Sometimes it’s the unlikeliest of couples that work well together; this, mis queridos amigos, my dear friends, is the case with this cocktail. Prosecco and stout may not be immediately thought of as the best of bedfellows, but one sip of this Prosecco and Stout Cocktail will change your mind!

Stout and prosecco

The trick, of course, is to use excellent quality ingredients. Here we are using the perfect stout and prosecco  to balance the flavors. Now,  I’m not a HUGE stout fan, but I became immediately enamored with Broken Bow’s Broken Heart Stout, and, as I’ve said, it blends so beautifully. For prosecco I’m using Bocelli, which is lovely on it’s own or blended with stout–or even juices!

So here’s what you need to make two Prosecco and Stout Cocktails:

Prepare three orange half-moon slices, and about 1/8 teaspoon of orange zest (this can be varied!)  You’ll use one orange to rim the glasses before dipping in  turbinado sugar. Divide the 12 ounces of very-chilled stout in the two glasses. Top with about 3 ounces of equally cold prosecco in each, and the orange zest. Add an orange slice and serve!

As always, ¡Buen provecho! Enjoy!

 

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

2 Comments

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