Salute to Summer | 24 August 2012
On a recent trip to Lake Como, Italy, my hotel served these colorful tropical drinks by the pool . . . a charming, simple idea for an end-of-summer barbecue or cocktail party.
It’s as easy as this:
Cut the top off, and lightly scoop out (leave some of the fruit on the sides), grapefruits, coconuts, and small pineapples. (Or be creative and use other tropical fruit.)
Fill carved-out fruit with prosecco or an alternative sparkling wine.
Top the coconut drink with shaved coconut and the pineapple drink with its leafy top. Add straws, and serve on a tray filled with crushed ice.