Cheers: Riposto from The New Brooklyn Cookbook

The New Brooklyn Cookbook by Brendan and Melissa Vaughans I mentioned in my Cookie Week post, I am new to living on my own and my roommate and I decided to go to a Christmas tree farm to get a tree this year to make it really start to feel like the holidays. Growing up, my family did have live Christmas trees, but we’d never gone to cut our own, so I was excited to try it.

Because we live so close to the city, we had to drive 45 minutes away to get to a great tree farm. It was well worth the drive though, the tree farm was beautiful (and we got free hot chocolate upon arrival)!

After about an hour or so of walking around in the cold, we spotted a great tree. My roommate, her yorkie, and I agreed that it was the one, and we set to work cutting it down (what a process!). We drove it home and carried it into the apartment building, dropping needles as we went (sorry, neighbors).

By the time we’d managed to set the tree in the stand, we were exhausted. While my roomie started unboxing all our ornaments, I got to work making this drink from The New Brooklyn Cookbook to lift our spirits. It was delicious and added a little extra fun to our holiday decorating! I highly encourage anyone of age to make this a part of your tradition as well.

Makes 1 Drink

  • Leaves from a short sprig of fresh rosemary, plus a sprig for garnish
  • 2 or 3 segments of peeled tangerine
  • Splash of Triple Sec
  • 2 ounces of vodka

Muddle the rosemary leaves and tangerine with the Triple Sec in a cocktail shaker. Add the vodka and shake with ice. Serve on the rocks in an old-fashioned glass. Garnish with the sprig of rosemary.

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