A refreshing, bubbly, anytime cocktail.
The Ritz Carlton in Chicago calls this a Sour Cherry-Yuzu Bellini, my girlfriends and I christened it the Shanghai Rouge at a lunch last Friday where we toasted my friend Miss S. who will soon be moving to China.
A yuzu is a yellow, knobby skinned, Japanese citrus fruit the size of an orange. It has a complex tart and acidic flavor that taste like a floral lemon. Fresh yuzu can be a challenge to find, bottled juice, available in Asian supermarkets, or a mix of tangerine and lime juices, are acceptable substitutes.
Ingredients
- For 8 cocktails
-
- 21 ounces (600g) sour pitted cherries (I use frozen pitted cherries griottes dénoyautées)
- ¼ cup (60g) sugar (or more to taste)
- 4 tablespoons fresh yuzu juice or 2 tablespoons each of tangerine juice and lime juice
- A bottle of chilled champagne
Instructions
- Purée the fresh or frozen cherries in a food processor then place in a sieve over a bowl; press on the solids to produce 1½ cups of cherry juice. Pour the juice into a small saucepan, add ¼ cup of sugar and gently heat until the sugar has dissolved.
- Pour the cherry juice into a pitcher and add the yuzu juice. Chill until ready to serve.
- To make the cocktails, shake the sweetened cherry juice with cracked ice in a cocktail shaker; strain into champagne flutes to fill 1/3 of the way up. (One part juice to two parts champagne is my preferred ratio.) Top off with champagne.
3.1
https://www.charlottepuckette.com/recipes/cocktails/the-shanghai-rouge/
