Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

　　

Ingredients

Makes 1 serving

　　1 teaspoon cherry purée (note: recipe below makes 3/4 cup)

　　3 tablespoons (1 1/2 ounces) vodka

　　1 1/2 tablespoons (3/4 ounce) fresh lime juice

　　1 tablespoon (1/2 ounce) simple syrup

　　5 fresh mint leaves

　　1 cup ice cubes

　　1/4 cup (2 ounces) dry sparkling wine, such as brut Champagne, chilled

　　

To Make Cherry Purée:

Step 1

In a bowl, purée frozen cherries or all-fruit spread with water. In general: 1 cup of frozen cherries (6 ounces) puréed with 2 tablespoons of water makes approximately 3/4 cup purée. To make purée using all-fruit spread, combine 3/4 cup spread with 3/4 cup water. Any extra can be used to make smoothies or sauce for ice cream.

　　

To Make Cocktail:

Step 2

Transfer purée to chilled martini glass. In chilled cocktail shaker, combine vodka, lime juice, and simple syrup. Tear mint leaves in half and add to shaker. Add ice and shake vigorously for 15 seconds. Slowly strain into martini glass without disturbing purée, then top with sparkling wine and serve.