Recipe: Shooting Star Cocktail

I heard of a cocktail named “Shooting Star” when I read Cocktails for Three and thought it would be a great pre-meteor shower dinner accompaniment.

An online search lead me to some horrific monstrosity invented by Kenny Chesney involving rum and energy drinks; a sweet concoction that is basically a Sex on the Beach with added grenadine and Sprite; and a cocktail involving gin, Peach Schnapps, and coconut milk.  Lacking lychee juice, I declined to make this version of a shooting star and grain alcohol “cocktails” are so under-21 universityThis recipe, however, seemed promising: champagne, bourbon (which Mr. Velociraptor and I both enjoy), and the citrus garnishes could be replaced by slices of starfruit.

Under the theory that a Shooting Star is apparently whatever the heck you want it to be, I tweaked the latter recipe a bit and came up with my own version of a Shooting Star cocktail for two:

1 small bottle of champagne (we used a 187 mL of Korbel)
3-4 shots of bourbon
juice of half of one lemon
a dash of sugar
slices of starfruit

In a cocktail shaker, mix bourbon, lemon juice, and sugar with ice. Strain into martini glasses; top with champagne. Put slices of star fruit on rim of martini glass or floating on top of the booze.

For those following along at home, it’s basically a Champagne Americana without the bitters and with the addition of starfruit.  It is also delicious and stunning with the starfruit and bubbles.

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