1/2 cup Diced peeled Granny Smith apple (1/2-inch dice)
1/4 cup Sliced seedless cucumber, plus additional slices for garnish
Ice cubes
1 cup Sparkling San Pellegrino Clementina
Procedure
1. For the Cayenne Pepper Syrup, mix sugar, water and red pepper in small saucepan. Bring to simmer on medium heat. Simmer until sugar is dissolved. Remove from heat. Cool. (This makes enough syrup for 8 drinks.)
2. For the Fizz ‘n Fruit Energizer, divide apple and cucumber among 2 beverage glasses. Pour 2 tablespoons of the Cayenne Pepper Syrup into each glass; muddle with a muddler or wooden spoon. Fill each glass with ice cubes. Top each with 1/2 cup sparkling clementine juice. Garnish with cucumber slices, if desired.
CHEF's TIP!
Fizz ‘n Fruit Cocktail: Add 2 ounces gin to each glass to make this a brunch-time cocktail.
