The Sweet One

Gillian’s friend Jesse just returned from four months of pastry school, and to celebrate she threw a “Pastry Party”. Knowing that I always love the challenge of making new drinks to match the occasion, Jesse asked me to come up with something special. But when I saw the menu, I was overwhelmed – she was running the gamut from cakes and tarts to savory breads an scones. So instead of doing one drink, I did three… the Sweet One, the Weak One an the Strong One.
Normally, I would associate pastries with something like a Mimosa – a balance of sweet and dry, but all leaning towards the fruity sugars palate. So I decided that I’d riff on that theme for the sweet drink.

In a champagne flute…
1/2 oz fresh lemon juice
1 oz fresh pineapple juice
3/4 oz St. Germain Elderflower Liqueur
3 oz sparkling Rosé wine
Garnish with lemon zest and a cherry.

In the end, the Sweet one was a simple variation of the Parisian Orchid, substituting Rosé sparkling wine for vodka. I originally tested this with fresh Muscat grape juice instead of pineapple, and it was much better… but sadly Muscats were out of season by the time of the party.