There is one thing I’m certain of and that is seasonal fruit has all but taken over my life this year. I’m a sucker for farmer’s markets and once I’ve paid a visit to one I want to go home and whip up recipes of all kinds with my bounty. As we sadly exit Strawberry season, I’ve got a couple of recipes up my sleeve for you to try before those succulent berries get traded for another fruit we Southerner’s love: peaches.
A couple of weeks ago when I went to a U-Pick farm in South Georgia, I picked my hearts content with strawberries. The great thing about picking your own fruit is how exponentially more affordable it is (an entire gallon of strawberries being less than $10 for reference), and I was able to grab a couple of strawberry flowers for garnish as well. I like serving my champagne based drinks in a coupe because A) coupe is fun to say and B) it just feels a little more boujie (I know Migos spells it boujee, but he’s wrong).
This quick cocktail can be interchanged with any fruit- blueberry and peach being the next I’m eyeballing to try as we exit strawberry season. The effervescence from the champagne adds a nice tickle to your nose as you sip this patio side, and its mellow sweetness makes it a perfect brunch or dinner cocktail. I used one of my favorites, Dixie Vodka to act as the base of this cocktail.
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- 4 medium sized strawberries
- 2 ounces plain Dixie Vodka
- 4 ounces champagne
- 2 ounces Belvoir Elderflower and Rose lemonade
- Juice of one lime
- 1 cup of ice
- Edible flower for garnish
- In a cocktail shaker, muddle strawberries until macerated.
- Add in vodka, lime, elderflower lemonade, and ice.
- Shake to combine.
- Pour equal amounts into each coupe and top with champagne until glass if full.
- Garnish with an edible flower.
- Created by Cynthia Hoyt for @ Darling Down South