Wine Cocktail Recipe: Cactus Berry

the appetizer:

Wine Cocktails: 50 Stylish Sippers That Show Off Your Reds, Whites, and Rosés by A.J. Rathbun, includes cocktail recipes like Blue Wave; Cactus Berry; and Venetian Spritz.

Cookbook

Cactus Berry

Serves 2

Don't be afraid: The Cactus Berry (a cousin of the margarita that's taken a trip into a winery) doesn't involve any small piercing thorns that might turn a south-of-the-border soiree into a quick trip to the local first-aid station for cheek stitching. This mix does have a bit of a bite, though, so you'll want to ensure your safety by doing any sort of hat dancing, attempts at tangoing, or cactus scaling earlier in the evening.

Ice cubes
3 ounces Merlot
3 ounces white tequila
1-1/2 ounces Cointreau
1 ounce fresh lime juice
2 lime slices for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the Merlot, white tequila, Cointreau, and lime juice. Shake exceedingly well (as if you were shaking cactus thorns from your hands).

2. Strain the mix into 2 cocktail glasses.

Garnish with the lime slices and serve.

A Quote: "Wine to the poet is a winged steed / Those who drink water gain but little speed." —Nicaentus, Greek poet

from:
Wine Cocktails:
50 Stylish Sippers That Show Off Your Reds, Whites, and Rosés
by A.J. Rathbun
Harvard Common Press 2009
Hardcover; $12.95
ISBN-10: 1558324070
ISBN-13: 978-1-55832-407-7
Recipe reprinted by permission.

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