Holiday Entertaining 2002

See Also
Drinks
  Granado

The Chef
Dan Perlman of Pazo

Servings
One cocktail

Ingredients
1/2 teaspoon pomegranate molasses (available at Kalustyan's, 123 Lexington Avenue)
1 ounce Gran Torres (orange liqueur; available at Union Square Wines, 33 Union Square West)
5 ounces prosecco (cava can be substituted)
Garnish: Twist of orange peel

Instructions
Stir the pomegranate molasses with the Gran Torres liqueur until the molasses has dissolved. Pour into a flute. Top with prosecco. Garnish with orange peel.






Photograph by Richard Pierce


 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit