This post is in honor of my dear friend, Kirsty, who, though not technically royalty, always manages to be queenly in her way.In just six short hours, all the flutter over dresses and speculation over flowers and cake will come to its dramatic finish as Prince William and Kate Middleton seal the deal at Westminster Abbey. Receptions will follow, and foodie journalists the world over will spend the next few days burbling about cuisine and libations were served.
Presumably, the bride and groom and their many guests will be consuming champagne. I decided (at the behest of the aforementioned friend) to honor the occasion with something a little more creative. As a tribute to the bride's magnificent sapphire ring, I created:
Spring Sapphire
1 ½ oz
½ oz simple syrup
¼ oz balsamic vinegar reduction
Dry ™ Rhubarb soda
Fresh strawberries and basil
Muddle strawberries and basil in a shaker. Add ice, gin, balsamic reduction and simple syrup. Shake and strain into a tall glass. Top with Dry rhubarb soda and garnish with additional strawberries and basil.
Cheers! from the Bar Fly
