Prosecco may be too sweet for the Boothby. If you don’t want to break out the bux for Champagne - and I don’t blame ya - try a Cremant from Burgundy. Ususally Chardonnay(maybe a little Aligote)done in the Méthode Traditionnelle. Much less expensive and still very dry. Ask your wine store geek. She or he will point you in the right direction.
David, I found that a spoonful of the syrup from the Luxardo cherries built a bridge between the herbaceosity of the rye and the sweetness of the mass-produced prosecco. not perhaps as crisp as a decent cremant, but i’m also not stingy with my bitters use!
Thanks. This was going to be my question! I tried this last year on Simonson’s recommendation of the Boothby but had a heck of a time finding a decent champagne that wasn’t hella expensive.
Don't be mad at me. I guess I had this drink in mind when I went to make a cocktail last night. My kids had some leftover watermelon from dinner, so I was thinking about what would work with some watermelon juice. First thing I thought of was sweet vermouth, then realized dry vermouth would also play. So I of course made a perfect Manhattan with an ounce of watermelon juice added. It was fine.
how close does prosecco get to being apropos? is this a Boothby faux pas?
What’s at hand: Woodford Rye / Carpano Sweet / Angostura / LaMarca.
Hi Jonathan
My name is Dave.
Just jumping in here…
Prosecco may be too sweet for the Boothby. If you don’t want to break out the bux for Champagne - and I don’t blame ya - try a Cremant from Burgundy. Ususally Chardonnay(maybe a little Aligote)done in the Méthode Traditionnelle. Much less expensive and still very dry. Ask your wine store geek. She or he will point you in the right direction.
David, I found that a spoonful of the syrup from the Luxardo cherries built a bridge between the herbaceosity of the rye and the sweetness of the mass-produced prosecco. not perhaps as crisp as a decent cremant, but i’m also not stingy with my bitters use!
Thanks. This was going to be my question! I tried this last year on Simonson’s recommendation of the Boothby but had a heck of a time finding a decent champagne that wasn’t hella expensive.
Don't be mad at me. I guess I had this drink in mind when I went to make a cocktail last night. My kids had some leftover watermelon from dinner, so I was thinking about what would work with some watermelon juice. First thing I thought of was sweet vermouth, then realized dry vermouth would also play. So I of course made a perfect Manhattan with an ounce of watermelon juice added. It was fine.
This really sounds great, I am doing this.
When you mentioned notes on drinks, I was sure you were going here https://youtu.be/zh8g7AG50vc?si=NhA2dkbIPUerPcf0
“Rye Are We Even Here?”
d’oh…