Over the last week it has rained buckets here. Not a drizzle, not a shower…Home Depot homer bucket buckets. I tried googling to find out just how many inches we got, but I’m not finding specifics. Enough to cause flooding ’round Western Washington. Now, having witnessed first-hand the Kauai storm of 2018 that dumped 48 inches on the North shore in 24 hours the rain here looked like nothin’, but I try not to use that as the normal point of comparison.
When rain causes the water to rise an impressive local place to visit is Tumwater Falls Park. It’s always a favorite of mine. A nice little loop, rushing water, what’s not to love? But, when the Deschutes river is raging it is indescribable. So, after yoga on Saturday morning I headed to the falls, despite the ongoing rain. Which was more of a shower at that point. I was not disappointed.
The original recipe, brought to you by The Southern Thing, calls for a bottle of prosecco, a cup of limoncello, etc. In hindsight, I should have just mixed the whole thing because we had two generous servings each and, all of a sudden, the bottle of prosecco was empty. But, I started by mixing only one each because the husband doesn’t tend to be a huge fan of sparkly (!? I know!?), so I figured it would be one cocktail each…and then I would finish the prosecco on my own. Nope. He found them quite tasty.
My advice? Mix the whole thing as described on The Southern Thing webpage. Especially since my measurements are likely all kinds of off because, well, I didn’t measure.
Raspberry Limoncello Prosecco
For one cocktail muddle 6-8 raspberries on the bottom of a generous-sized stemless wine glass. Add approximately 2 ounces of limoncello. Fill glass with prosecco (don’t mess around), float a few whole raspberries on top. Taste, add more limoncello as you see fit. Easy peasy!
PS Merriest of Merry Christmas!