Peep 75
Playful Easter cocktail
Ingredients
Syrup
- 5 yellow Peep marshmallows
- 1/2 cup water
Cocktail
- 1 ounce neutral gin
- 1/2 ounce freshly squeezed lemon juice (~ 1/2 lemon) see Notes
- 1/2 ounce Peep marshmallow simple syrup
- 3 to 4 ounces sparkling wine or Champagne such as French Crémant, Spanish cava or Italian prosecco
- Garnish with a lemon twist or peel see Notes
Instructions
Make Syrup:
- In a small saucepan, add 5 Peep marshmallows with 1/2 cup water. Bring to a boil.
- Let simmer for 5 to 7 minutes or until the Peep marshmallows melt and form a syrup.
- Pour syrup into a clean jar and refrigerate. Chill before using.
- Syrup keeps in the refrigerator for 1 month or frozen for 3 months. Makes about 5 ounces—enough for 10 cocktails.
Make Cocktail:
- In a shaker filled with ice, add gin, lemon juice and Peep marshmallow simple syrup and shake until chilled.
- Strain into a Champagne flute or bird glass (see Notes) so it’s about halfway filled,
- Top with sparking wine or Champagne.
- Garnish with lemon twist or peel.
Notes
- Before squeezing the lemons, make the lemon twists (channel knife) or lemon peel (peeler).
- To get more juice from a lemon, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
- Looking to make this cocktail extra special? Instead of Champagne flutes use bird glasses.
