In the new year, jump-start those resolutions with a heavenly—and health-conscious—Champagne libation chock-full of delicious ingredients. The Açai Bubbly at Avocado Grill (561-623-0822) in West Palm Beach blends Brazilian liqueurs with peach puree, simple syrup, and dry sparkling wine. After sampling açai (pronounced “assa-eye”) in South America, executive chef Julien Gremaud knew the berry’s antioxidant benefits and rich blackberry and chocolate flavor would complement another super food he served: avocados.
A tropical riff on the Brazilian caipirinha, the drink combines cachaça with Cedilla, which Gremaud explains is a macerated fruit liqueur that starts with handpicked açai berries from rainforests in the Amazon.
- 1 oz. cachaça
- 1 oz. Cedilla açai liqueur
- 1 oz. peach puree
- 1/4 oz. simple syrup
- 2 oz. Brut sparkling wine
- Lemon twist for garnish
Combine cachaça, Cedilla, peach puree, and simple syrup in a shaker. Add ice and shake well. Strain into a Champagne flute and top with sparkling wine.