HAPPY NEW YEAR!
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali celebrate the inelegance of New Year's Eve with a How to open Champagne guide and a How to get every morsel out of your Lobster! You don't want to miss this episode!
Opening a bottle of champagne is not meant to look elegant it should look like you are wrestling a shark.
HOW TO OPEN a bottle of champagne.
Here are a few cocktails for those of us who don't love Champagne but want to add some Sparkle to our Festivities or lack of them this year:
1.5 oz Amaretto
2 oz orange juice
add your sparkling wine
strips orange zest
Simply Mix your Amaretto, orange juice and sparkling wine. Add a strip orange zest to each glass, and start drinking. Easy Peasy no lemon squeeze in this one.
Be warned this recipe is for 2 people and may not fit in your standard champagne flute!
•juice some clementines I'd say one per drink
•4 oz vodka
•4 oz Cointreau
•4 oz Cava or Champagne or Prosecco, well chilled
Add these things together in a glass, make sure to slowly add your sparkling wine in last. Don't shake, give it a stir and there you go.
SILVER FIZZ COCKTAIL
Makes 2 drinks also
Think of the Paloma when you are making this one.
1 pink grapefruit juice
2 oz vodka
1 serving Prosecco,
Remove 2 strips of zest from the grapefruit; juice the grapefruit (you should have about 4 ounces juice). Divide the vodka and grapefruit juice between 2 champagne flutes. Top off with prosecco. Garnish with the zest.
Red wine Champagne
Any fruit, mandarin,
Berries work nice here too
Red table wine (CHILLED if possible) it can be what is left in the bottle from a previous nights drink.
some sparkling water or seltzer, chilled
Add half oz of grandmarnier, triple sec or cointreau
Fill the bottom of large wine glasses with a mixture of the fruit. Pour wine in to cover and let stand 10 minutes. Top glasses with seltzer when you are ready to serve. Technically this is more of a New Year's Sangria but call it what you like.
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