Another month, another sparkling wine cocktail…I sure have good ideas.
March’s cocktail, according to the picture in the magazine, was supposed to be a vibrant shade of green (I’m thinking in celebration of St. Patrick’s day). We served the cocktail on Easter Sunday, instead, and no one seemed to mind. The cocktail we created definitely wasn’t bright green, it just had a very slight, greenish hue. And it actually looks quite yellow in these pictures. Either way, I didn’t get any complaints, as the cocktail tasted pretty good.
– 4 oz. chilled prepared green tea (matcha tea gives the greenest hue)
– 3 oz fresh lime juice
– 1 oz. agave nectar
– fresh mint
1. Add ice to a jar or cocktail shaker. Add the tea, lime juice and agave nectar.
2. Shake until ingredients are combined. Strain into 4 champagne flutes.
3. Top with champagne, garnish with fresh mint and enjoy.
We all agreed that although the cocktail was very good, it really didn’t have much of a green tea flavour. The lime juice seemed to be a little overpowering. I think if I were to make this again I would be sure to use matcha and perhaps more tea and less lime juice. Hopefully that would also give the drink a better green colour too.