Thank you all for coming to my New Year’s Eve potluck. It was awesome! I especially enjoyed the F*ck You Fondue, Why-Didn't-Anyone-Tell-Me-I-Had-Celiac-Disease French Toast, “Busted Knee” Leg o’ Goat, Menopause Hot & Cold Soup, Torturilla Chips and Guantanamole, and Crazy Momma Biscotti. See the comments for the rest of the offerings. Oh, and sorry I threw up in your car afterwards. That’s just my way.
In the unlikely event that you have any champagne leftover that I didn’t find and then drink, here’s a cocktail recipe for your brunchtime pleasure: grapefruit juice, tequila, elderflower liquor, topped off with a bit of bubbly. What’s wrong with a little cocktail first thing on a Monday morning? I hear companies are really loosening up about employees showing up plastered to work in 2010. All right, fine, I am trying to get you fired so I can take your job! Shhhhhh. A few more sips won’t hurt. You’re taking the train anyway.
Since there’s no simple syrup in this, pick a grapefruit with a tartness you can tolerate. White grapefruit if you like things on the sharper side, ruby red if you prefer them sweeter, pink grapefruit for something in between.
1 oz. freshly squeezed grapefruit juice
¾ oz. elderflower liqueur (like St. Germain)
½ oz. reposado tequila
3 oz. champagne, prosecco, cava, or sparkling wine
Pour first three ingredients into an ice cube-filled cocktail shaker and shake vigorously. Strain into champagne flute (or travel mug) and then top with champagne. Serves 1.
Source: Adapted from Organic, Shaken and Stirred by Paul Abercrombie.