Celebratory Blueberry Prosecco

ARTICLE BY JENNY XU, PHOTOS BY MINHTAM NGUYEN| SPRING ISSUE 2015

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Meena and I have been through a lot together: freshman year, trekking to and from Gowanus, a stint in Jersey, and of course, Culinarian. Not that Culinarian’s an ordeal like the others mentioned. But with the magazine launch, we knew we had to commemorate somehow.

I’ve always wanted to mix my own drinks, so I was pretty excited when I got to cross the moment off my bucket list with Meena. It’s just sheer luck that our post lands on Galentine’s Day. Of course, if you’re one of those who celebrates V-Day, go ahead and make this anyways. I ain’t bovvered.

To Culinarian, to friendship, to Meena glaring at me for being ‘lame’, and to Westside blueberries!

Celebratory Blueberry Prosecco

Ingredients
1 cup granulated sugar
1 cup water
1 cup fresh blueberries, crushed slightly
(I realize I was a bit misleading with the ‘2-ingredients’ shtick. Sorry. But feel free to make this with a store-bought syrup.)

Bottle of Prosecco, chilled via refrigeration or a brief walk through snow storm du jour

Method
Syrup:
Adapted from Imbibe Magazine
1. Combine all ingredients in a small saucepan over medium-high heat, stirring until sugar dissolves.
2. Remove from heat, and cool to room temperature before straining.
This syrup will make a pretty big batch, and can be refrigerated for up to 2 weeks.

Cocktail:
1. Wear black.

Dressing alike: a sign of friendship gone too far?

2. Pop corks.

Meena scoffs at my paranoia. I’ve had bad experiences with corks, okay?

3. Ladle in some syrup. We suggest a syrup to Prosecco ratio of 1:4, but feel free to adjust to taste.

Check out our classy glassware.

4. Enjoy!

We finally dig up some actual glasses, and hey, it looks pretty good!

We hope you enjoyed this tentative foray into mixology. Keep an eye out for our next installment, utilizing my never-been-used cocktail shaker!