VegNews-Holiday_2019

VEGNEWS.COM^ VegNews 69

1. Into two martini glasses, drizzle
   chocolate syrup.


2. Into a cocktail shaker, add Crème de
   Menthe, coconut milk, vodka, agave
   nectar, and ice cubes. Place top onto
   shaker and shake for 10 seconds, then
   strain into glasses. Garnish with grated
   chocolate and serve.

CHEF’S TIP

• Swap crushed vegan white chocolate
  peppermint bark for the grated
  chocolate and serve with a mini candy
  cane for a festive twist.

Cranberry-Rosemary

Spritzer

The pine-like scent of rosemary adds
a mood-boosting, stress-relieving
quality to this cocktail.

Serves 2

1 / 2 cup fresh or frozen and thawed
cranberries, divided
1 / 2 teaspoon lemon zest
1 tablespoon lemon juice
2 sprigs rosemary, cut in half
1 tablespoon agave nectar
1 1 / 4 cup (10 ounces) chilled sparkling wine
or champagne

1. In a small mixing bowl, place^1 / 4 cup
   cranberries, lemon zest, lemon juice,
   2 rosemary sprig halves, and agave
   nectar. Muddle mixture together
   until cranberries are mashed and
   rosemary wilted. Using a mesh
   strainer or sieve, strain mixture into
   two champagne flutes.


2. Top cranberry mixture with
   champagne, then garnish with
   remaining cranberries and rosemary
   sprigs. Serve chilled.

CHEF’S TIP

• To make the spritzers for a crowd,
  double or quadruple recipe and
  strain cranberry mixture into a
  pitcher with lid, adding champagne
  right before serving.

Jackie Sobon (veganyackattack.com) is the
author of Vegan Yack Attack’s Plant-Based Meal
Prep and a professional food photographer who
moonlights as a wannabe mixologist and loves
playing with her food.

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