Though delicate in appearance, the Texas Bluebonnet packs a wallop
Sean Conner, bartender at Victor Tango’s, created the Texas Bluebonnet, a delicate, fizzy and sweet cocktail that’s perfect for brunch or as an after dinner drink. But caution, however, for its foamy, almost celestial appearance belies its true nature--the Texas Bluebonnet is made with a hearty mixture of wine and vodka, and packs quite a wallop.
Texas Bluebonnet
Ingredients
3 oz Prosecco Sparkling Wine
1 oz Van Gogh Blueberry Vodka
½ oz. Lemon juice
½ oz. Simple syrup
½ oz. Egg Whites
Luxardo Marasca Cherries
Directions
Pour Prosecco into bottom of a champagne glass. In a separate mixing glass, build remaining ingredient and shake well. Using a julep strainer, strain mixture over the top of Prosecco. The egg whites should create a foamy, meringue like layer on the top. Spear a wet Luxardo Marasca cherry, then drizzle the juice in a crisscross pattern over the top.
The Texas Bluebonnet is my own personal spin on the French 75, which is a classic cocktail made with champagne and gin. I brought some blueberries into the bar one day and was playing around with them, and they tasted great muddled. So for this recipe I went with a blueberry flavored vodka instead of gin just for fun. The egg whites are great to use because you can layer stuff on top of it, and it just looks great.
This drink is pretty popular with the ladies. Also, if someone orders a French 75 as their first drink, I can usually talk them into this one for their second one. Oh, and it goes well with Victor Tango’s Watermelon Salad or Mango Avocado Shrimp with Orange Chili Tortilla Chips. --Sean Conner, Victor Tango's
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