It has been about a week, since I’ve been back from fabulous Miami, Florida! Earlier last week, I had the privilege to be invited to attend and present at this year’s Cheers Beverage Conference in Miami. I was excited to the idea of getting to go to Miami (and soak up some Florida sun!) and meet up with all my industry friends!
My fabulous team!!!! (Jill Benson, Cameo McRoberts, me, Keith Waldbauer)
I brought along a great powerhouse team: Executive Chef, Cameo McRoberts, my Associate mixologist, Keith Waldbauer, and my Executive Assistant, Jill Benson. The four of us tackled on Cheers and had a great time doing it! Cameo and I lead a super hands-on seminar all about bitters. Keith and I chatted it up at a seminar we led on cocktail trends.
I’m on ice as a Celebrity Bartender for Cheers!
Then it was on to the Bar Stars event where we all shook up Bellini Manhattans!
I hope you enjoy shaking up some of your own!
Just about to shake up some yummy Bellini Manhattans!
Bellini ManhattanMakes 1 cocktail
1 1/2 oz (rī)1 rye
1/2 oz Monin Peach Puree, or homemade peach puree
3/4 oz red vermouth
3/4 oz – 1 oz splash Chandon Brut Champagne
Garnish: gold gilded cherry on a pick (recipe follows)
In a cocktail shaker, fill with ice and measure in the rye, peach puree and vermouth. Cap and shake vigorously. Strain into martini glass and top with a splash of Champagne. Garnish with gold gilded maraschino cherry on a pick.
Gold Gilded Cherry
1 cup maraschino cherries – DRAINED WELL and then dried on paper towels
1/4 -1/2 tsp. Gold Luster Dust (3 g) *available at cake decorating stores or on-line
Make the cherries in the container in which you are going to store them. It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust. Stir gently to coat cherries in gold.
Do not over stir. Store refrigerated for up to one week.
© 2010 by Kathy Casey Food Studios® – Liquid Kitchen™
