Natalie Williams
Vegan Alameda Buck ‘n’ Breck
This bright pink and bubbly drink shimmers like the New Year should with a thick frosting of sparkling sugar on the Champagne flute.
December 30, 2015
What you need:
Absinthe
Sugar, for coating
1-1/4 ounce pear brandy, chilled
6 dashes Peychaud’s Bitters
½ ounce simple syrup
5 ounces sparkling wine
What you do:
- Mist a Champagne flute with absinthe, and roll in sugar to coat one side of the flute.
- Into flute, add pear brandy, bitters, and simple syrup, and top with sparkling wine to fill. Serve.
More vegan cocktails:
Blood Orange Ginseng Margarita
Grasshopper
Time After Time
Pineapple Caipirinha
Square Root
Whiskey River
Kir Royale
Pomegranate Margarita (non-alcoholic)
Hibiscus-Ginger Punch (non-alcoholic)
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