Early Bird

Two sweet and simple cocktail recipes

Enjoy new drink recipes from the School of Hospitality in celebration of National Culinary Arts Month.

By Siet Wright

July 16, 2020

Don’t let these mild July days fool you – the heat is kicking back up through the weekend. Stay cool with these two National Culinary Arts Month-approved drink recipes from Professor Michael Wray, Ph.D., chef and sommelier with the Metropolitan State University of Denver School of Hospitality. Be sure to visit the School of Hospitality Facebook page all through the month to find great tips, tutorials and delicious summer recipes, and don’t forget to share your feedback.

Please remember that alcoholic-beverage recipes are intended only for those 21 years old and over. Please drink responsibly.

Strawberry Rhubarb Bellini

• 2 tbsp. Lucky Leaf Strawberry Rhubarb Pie Filling
• 4 oz. Prosecco

In a sparkling-wine flute, pour pie filling in the bottom of the glass, top with chilled Prosecco and serve.

Classic Hemingway Daiquiri

• 2 oz. premium rum
• 1 oz. fresh-squeezed lime juice
• ½ oz. simple syrup (equal parts sugar and hot water)
• Lime wedge

To make the simple syrup, combine equal parts (1 cup to 1 cup) of hot water and sugar. Place in squeeze bottle when cooled. 

Add rum, lime juice and simple syrup to a bar shaker over one scoop of ice. Shake vigorously. Strain into a chilled martini glass. Garnish with lime wedge.

Note: For a frothy version, add 1 oz. egg white (pasteurized) prior to shaking.