Trends in a glass: Classic cocktails reinvented

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Fresh Blueberry and Pear Champagne Aperitif

Yield: 6 to 8 servings in cordial glasses

1 cup fresh blueberries, washed
2 medium Bartlett pears washed, peeled and chopped
2 cups of water
½ cup granulated sugar
1 Tbsp. lemon juice
¼ cup orange juice
½ cup champagne
optional for garnish, whipped cream

Place the blueberries, pears, water, sugar, lemon juice and orange juice in a pot and cover. Simmer for 20 minutes. Puree and strain; chill.

When ready to serve, stir ½ cup of champagne into cold fruit mixture and serve in cordial glasses. If desired, garnish each glass with a dollop of whipped cream and a fresh blueberry.

Recipe and photo courtesy of the Chilean Fresh Fruit Association

Raspberry Ginger Bellini

Yield: 1 serving

2 Tbsp. ginger liqueur (such as Domaine de Canton)
1 Tsp. lemon juice
1 Tbsp. simple syrup
4 fresh raspberries, plus one for garnish
as needed, ice
6 Tbsp. sparkling rosé
for garnish, candied ginger

Combine the ginger liqueur, lemon juice, simple syrup and 4 raspberries in a cocktail shaker. Top with ice and shake vigorously. Add sparkling rosé in a champagne coupe glass. Strain shaken contents into glass with rosé. Garnish with a skewer of one raspberry and a piece of candied ginger.

Recipe and photo courtesy of Driscoll’s

The Yuzu French 75
 
From: Haru, Boston, MA. Yield: 1 serving

1½ oz. top-shelf gin, such as Bombay Sapphire
½ oz. fresh lemon juice
½ oz. simple syrup
¼ oz. pure yuzu juice
splash of champagne
as needed for garnish, lemon twist

Build, shake and strain the ingredients into a 6-oz. champagne flute and top with champagne. Garnish with a lemon twist.