Diamonds Are Forever

Ready to class it up a bit Cover to Cocktails fans?! In honor of our book, The Man Who Died Twice, Diamonds Are Forever speaks to the diamonds that are stolen in the story. Using prosecco as a smooth, bubbly base and silver edible dust, this drink is elegant to look at as well as elegant on your palate. Similar to adding orange juice to champagne for a mimosa, this drink adds coconut rum and lemon simple syrup for a lovely, unique flavor.

Both Susan and I really enjoyed the drink! The silver dust was really fun to watch. It made amazing swirls and was continually moved through the glass by the bubbles in the prosecco, causing an almost geyser effect. The coconut really came through and the lemon simple syrup helped to smooth out the prosecco, for those who aren't generally champagne drinkers. You could also switch out the prosecco for any of your favorite bubbly alternatives. Next time I'm going to try an asti! Susan is looking forward to getting pink dust and adding it to ginger ale for her girls' birthday parties. We hope you enjoy and until next time have a drink, read a book and be happy!

Jen

Susan

Recipe

1 oz coconut rum

1 oz Lemon simple syrup (see below)

Prosecco

1/4 tsp edible silver dust (you can get Sweet Sugarbelle in silver from Michaels)

Peeled lemon wedge

In a champagne flute add the dust to the bottom of the glass. Stir in the rum and simple syrup. Slowly top with prosecco to avoid bubbling over. Peel 1/4 of a lemon and cut a small slit in it. Place on edge of glass.

Lemon simple syrup

In a small sauce pan add 1/4 cup fresh squeezed lemon juice, zest of one lemon and 1/4 cup sugar. Heat on low and stir until sugar is dissolved. Cool completely and then strain into a container and refrigerate for storage.