Chef Michael Coleman from Rusty Bucket showcased NEW made-from-scratch menu items during this Mixology! Chef MIchael presented Rusty Bucket’s delicious Asiago Crusted Chicken, mouth watering New York Strip Steak, and the unbelievable Gluten-Free Friendly Cheesecake.
In order to ring in the new year, Lead Beverage Trainer, Jeff Irwin, created two Prosecco-inspired cocktails, a Sparking Blackberry and Sparkling Grapefruit. Jeff also demonstrated how to make Rusty Bucket’s famous Bucket Punch, and even provided a properly portioned recipe to make for your holiday party.
Sparking Blackberry
Muddle St. Germain Elderflower Liqueur with fresh blackberries and add a bit of Prosecco once mixed. Next, strain the mixture into a champagne flute and add more Prosecco to fill the glass.
Sparkling Grapefruit
Combine Ruby Red Grapefruit syrup, Finlandia Grapefruit Vodka, and fresh squeezed grapefruit juice in a champagne flute. Pour Prosecco into the glass to desired level and enjoy.
Bucket Punch
- Pineapple Infused Vodka
- Mount Gay Silver Eclipse Rum
- Cointreau
- Pomegranate Juice
- Almond Orgeat Syrup
- Fresh Squeezed Lime Juice
- Fresh Squeezed Orange Juice
- Dash of blood orange bitters
Combine all ingredients into a shaker over ice. Shake well to mix all ingredients. Strain over your favorite glass filled with ice and garnish with a lime wedge.
For your holiday party, increase your ingredients to the following pours:
- 6 oz Pineapple Infused Vodka
- 6oz Mount Gay Silver Eclipse Rum
- 4oz Cointreau
- 4oz Pomegranate Juice
- 4oz Almond Orgeat Syrup
- 4oz Fresh Squeezed Lime Juice
- 4oz Fresh Squeezed Orange Juice
- .75oz Dash of blood orange bitters