Red Velvet

As served at Morton’s The Steakhouse, $14

A bright jewel in Morton’s “Spa-tini” menu of high-flavor, low-calorie cocktails designed with the health-conscious consumer in mind, this ruby-red cocktail is light and effervescent enough to enjoy before even the most sumptuous of meals. However simple to assemble, the Red Velvet is the result of a collaboration between Morton Restaurant Group’s vice president of wine and spirits, Tylor Field III; sommelier Sara Fasolino; and Francesco LaFranconi, corporate director of mixology and spirits education for Southern Wine & Spirits of America.

The trick is not to shake thoroughly as with most drinks, but rather to “roll” the ingredients to incorporate them without adding air, melting the ice or releasing all the bubbles from the Prosecco. To do this, combine the ingredients in a mixing glass, add ice and pour the lot into a mixing tin, then back into the glass. Voila! Like the cake of the same name, if you can master it, the result is something divine.

Gently “roll” 2 ounces of Lindemans Framboise Lambic, 4 ounces Lunetta Prosecco and ½ ounce Chambord with ice, then strain into a chilled champagne flute and garnish with raspberries. To finish, twist a swath of fresh lemon rind over the cocktail to release the oils, then discard.

Mis En Place

Lindemans Framboise Lambic

Beer. It’s beer! But don’t let that scare you. Already “an old recipe” in 1559, Lindemans lambic (Lindemans.be) is a Belgian beer of 30 percent wheat, 70 percent malt, that is spontaneously fermented by wild yeasts and seasoned with less bitter dry hops. The resulting beer serves as a base for many delicious, unctuous and lightly effervescent fruit beers such as kriek (cherry), framboise (raspberry), pêcheresse (peach), cassis (black currant) and apple.

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DTLV

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