A Spirited Season

It’s Carnival time and it can be hard to think of new things to replace our usual choices, so I turned my attention to cocktails. After all, there could nothing more cliché than drinks and Mardi Gras! So I made it my goal to think of something new to drink and nibble on. Rosemary-roasted pecans make the perfect parade snack. The Prosecco Punch is a recipe given to me by a friend who sampled it at a restaurant in New York City. And, because there are some people who don’t imbibe any time of year, I’ve devised a “mocktail” that is a favorite.

So try these on your guests and let the party continue!
The Non-Drinkers Cocktail
Club soda
Three dashes Angostora bitters
Slice of orange
Place club soda and bitters in a chilled glass, then put
into a shaker. Shake and return to glass. Add orange slice. Serves 1.

Prosecco Punch

3 bottles Prosecco (Italian sparkling wine)
1/2 cup pomegranate juice
1 to 2 tblsp. fresh ginger steeped in 1/4 cup
  of hot water and cooled
Pour ingredients in pitcher and serve straight up
or over ice.

Rosemary-Roasted Pecans
1 lb. pecans
1 stick butter
2 tblsp. fresh rosemary, roughly chopped
Sea salt, to taste
Bake at 250 degrees for 20 to 30 minutes until brown. Can be stored in an airtight container for up to six weeks.