Cocktail Time: Union's Cherry Blonde

[traca]

Back when I used to do PR for Union, this cocktail was one of the favorites. The recipe's been officially published so I'm passing it along...

These are so darn tasty...Enjoy!

From Seatle Picks:

“Cherry Blonde”

Courtesy of Union

Drinking champagne always makes us feel really decadent—you know, “champagne wishes and caviar dreams” and all that jazz. Darn Robin Leach and his endearing British accent!

Anyhoo, sometimes we want to jazz champagne up a bit, but the most we ever came up with was adding orange juice to our bubbly—what a novel approach on our part. Well, those crafty mixologists over at Union downtown make a mean Cherry Blonde with champagne, vanilla and maraschino—oh my! And you don't have to be on Forbes' rich list to enjoy—though one taste will make you feel like you are.

Cherry Blonde

2 dashes of Maraska Maraschino Liqueur

2 dashes of Stoli Vanilla Vodka

Lucien Albrecht sparkling wine

Maraschino cherry

Pour Maraska Maraschino Liqueur and Stoli Vanilla Vodka in champagne flute. Top off with bubbly. (No need to stir or shake since pouring the bubbly will do the mixing for you. Plus, agitating the champagne will make it bubble over.) Drop in Maraschino cherry for garnish.

Union

1400 1st Ave.

Seattle, WA

206.838.8000

www.unionseattle.com

 

[angak]

I love it, maybe cuz I'm blond. If I can't find that wine, is it a rose or a white?

 

[randi]

Ang, I think any dry, white, sparkling wine would work with this. I've never heard of that

particular one either. sure sounds like a nice cocktail, leathal but nice '-))

I think I'll make some vanilla vodka cause I have a friend who proably would adore this.

 

[rvb]

my idea of a great cocktail is a snifter,...

a healthy dollap of good tequila and a suspicion of sel gris.

 

[traca]

Any bubbly is good...the one noted in particular, has a hint of strawberry flavor

but I'm thinking just about any champagne/proseco, etc. would work. It's funny, I can totally tell this recipe came from the bartender and not the chef. The chef was NEVER this specific...even when I needed him to be. LOL!