The Wizard of Ouzo- The Yellow Brick Road Cocktail:
BOOK CLUB IS BAAAAAACK!
The long awaited, Fall 2018 series of the Bon Appeteach “Book Club” is here! Make sure you are following along with my cocktail stories on Instagram every Friday at 5 p.m (central) to see all the madness. This new series is going to be one for the decade. No really… It’s all about going through classic books decade by decade. We start this week off with the 1900’s classic novel, The Wonderful Wizard of Oz. Let’s explore this week’s Wizard of “Ouzo” inspired cocktail, The Yellow Brick Road.
The Yellow Brick Road Cocktail:
This cocktail is a take on the classic, French 75. Today’s version is more like a “Greek” 75.
3 oz. Dry Champagne
1.5 oz. Ouzo
1/2 Lemon, juiced
1 Bar Spoon, Cinnamon Syrup
Shaken, Not Stirred-
In a cocktail shaker over ice, add the ouzo, lemon juice, and cinnamon simple syrup. Cinnamon syrup is easy to make and pairs well with the anise flavor of the ouzo. It’s worth making an so easy to do too. Heat equal parts sugar and water until it simmers. Throw in a cinnamon stick or too and allow it to cool to room temperature. Save it in the fridge for weeks and use it for several other cocktails this fall. Use a low carb sweetener instead of sugar to keep it lower in carbs too! Once shaken, using a gate strainer, strain into a champagne glass and top off with champagne. Garnish with a lemon twist and serve.
The Food Pairing-
This week’s food pairing is a low carb friendly appetizer, but can easily be adapted for any diet. Because this week’s Book Club cocktail is featuring ouzo, I thought these Low Carb Greek Nachos would be a perfect pairing. Plus, they’re bright and colorful too (ya know… like, somewhere over the rainbow). This snack is perfect for a date night treat, a game day appetizer, or even as a personal dinner (no judgements here). You won’t be disappointed.
The Yellow Brick Road CocktailPrint Recipe
- 3 oz. Dry Champagne
- 1.5 oz. Ouzo
- 1/2 Lemon, juiced
- 1 Bar Spoon, Cinnamon Syrup
In a cocktail shaker over ice, add the ouzo, lemon juice, and cinnamon simple syrup. Once shaken, using a gate strainer, strain into a champagne glass and top off with champagne. Garnish with a lemon twist and serve.
Make keto simple syrup by using 1 part low carb sweetener to 1 part water. Boil, simmer, and reduce. Allow it to cool to room temperature and then store in the fridge.