NeoCocoa was recently given the opportunity to participate in a benefit for La Cocina titled, Champagne and Caviar Suenos. I provided Freshly Zested Lime and Mocha Cinnamon truffles. Duggan McDonnell of Cantina Bar & Gallery provided the cocktail lessons… and the entertainment.

All the cocktails were made with sparkling wine and paired with autumn appetizers and desserts. 

 

The group of 30 are lessoned in the art of mixology by Duggan.

 

After the 4th cocktail the group was broken into three teams and challenged to make their own cocktail using the knowledge they had just been taught. Here pomegranate seeds are being coaxed out of the membrane. 

 

The requirements were to use sparkling wine, bitters, any alcohol on the ceiling-high shelfs and any fruit and herbs from a basket given to each team. Let the hilarity begin!

 

Duggan mixing the last cocktail of the night, Neverland.

1.5 oz. Aged rum
.75 oz. Orange muscat dessert wine
.5 oz. Lime juice
.5 oz. Sugar syrup
2 dashes Angosture bitters
1 oz. Sparkling wine

1) Pour all except sparleking wine into a mixing pint, add ice, and shake vigeriously.

2) Pour sparking wine into a cocktail glass, then pour mixture on top of it, garnish with a lime wheel and serve.

 

Nerverland was perfect compliment to the Freshly Zested Lime truffle.

I wish I’d taken a picture of it but you know, that was at least the 5th drink I’d had that night and I just plainly didn’t think of it!