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Sleeping Beauty Castle and Tree with Christmas Lights at Disneyland Park, Herb Ryman, 1955

Chocolate, Peanut Butter and Banana French Toast from Disney’s PCH Grill at Disneyland Resort

posted on August 5th, 2014 by Pam Brandon, Disney Parks Food Writer


Next in our Delicious Disney series, Chocolate, Peanut Butter and Banana French Toast from Chef Mark Buan at Surf’s Up! Breakfast with Mickey & Friends at Disney’s PCH Grill in Disney’s Paradise Pier Hotel at the Disneyland Resort.

Chef calls it French toast, but it’s more like a bread pudding made with rich challah, a traditional Jewish yeast bread sweetened with honey. And is there any more perfect combo than chocolate, peanuts and sweet bananas? It’s perfect for a breakfast buffet, or we’d serve it for dessert with a generous drizzle of warm chocolate sauce.

Chocolate, Peanut Butter, Banana French Toast
Serves 4

Ingredients

  • 8 thick slices day-old challah bread
  • 2 ripe bananas
  • 1/4 cup chocolate chips
  • 1/2 cup creamy peanut butter
  • 6 eggs, lightly beaten
  • 3/4 cup low-fat chocolate milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Chocolate syrup and powdered sugar, optional

Assembly

  1. Preheat oven to 350ºF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.
  2. Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.
  3. Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.
  4. Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.
  5. Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.
  6. Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired.
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Disney Cruise Line Summer Recipe: Smoked Salmon Carpaccio

posted on August 5th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


How often do you enjoy a multi-course meal for dinner? On a Disney cruise, you have the chance to every night! Appetizers are just as important to us as our entrees (and desserts!), so today I want to share with you one of my top choices for the first course – smoked salmon carpaccio. Topped with capers, shallots, pink peppercorns and dill honey mustard, believe me, it’s as tasty as it looks!

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Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Smoked Salmon Carpaccio
Serves 4
Skill Level: Easy
Time: 30 minutes

Ingredients

  • 8 oz. smoked salmon
  • 2 tbsp. capers
  • 1 tbsp. pink peppercorns
  • 2 tbsp. shallots (finely chopped)
  • 1/3 cup dijon mustard
  • 1/4 cup clear honey
  • 1 tbsp. picked dill for honey mustard
  • 1 tsp. picked dill for garnish

Dill Honey Mustard

  1. Finely slice the fresh dill and mix with the honey and mustard. Chill until time to serve.

Assembly

  1. Lay the smoked salmon on the plate, slightly overlapped, to create one uniform layer, leaving ½ inch of space between the fish and plate rim.
  2. Neatly arrange the finely chopped shallots, capers and pink peppercorns on top of the smoked salmon in an even pattern.
  3. Using the tip of a teaspoon, place 8 dots of the dill honey mustard on top of the smoked salmon in an asymmetrical pattern and garnish with the picked dill as per picture.


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Disney Cruise Line Summer Recipe: Orange Cilantro Marinated Flank Steak

posted on July 30th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Disney cruisers have been savoring the flavors of South America while sailing throughout the Mediterranean and Caribbean. One of my favorite Latin America-inspired dishes is our zesty Orange Cilantro Marinated Flank Steak.

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If you’re looking to grill up something different for your next summer barbecue, this recipe is absolutely one to try. The flavors of our citrus marinade, complemented by our spicy chimichurri sauce, will no doubt leave your mouth watering to be back on a Disney cruise!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Orange Cilantro Marinated Flank Steak
Serves: 8
Skill Level: Moderate
Time: 24 hours

Ingredients

  • Whole 6lb flank steak

Marinade

  • 1 bunch cilantro (finely chopped)
  • 5 oranges (juiced and zested)

  • 4 tbsp. brown sugar
  • 
2 bay leaves
  • 2 tsp. ground cumin

  • 2 tsp. dried oregano

  • 2 tsp. dried thyme

  • 2 tsp. ground pepper

  • 1 onion (roughly chopped)
  • 1⁄2 cup distilled white wine vinegar
  • 1/3 cup vegetable oil

Chimichurri

  • 2 tbsp. bunch parsley (finely chopped)

  • 2 tbsp. picked oregano (finely chopped)

  • 2 garlic cloves (crushed)
  • 1 white onion (finely chopped)
  • 2 tbsp. olive oil

  • 1/3 cup mil red wine

  • 1 lime, juiced

  • 1 tbsp. salt

For the Marinade

  1. Place all the ingredients in a blender except the vegetable oil.
  2. Once blended, place in a mixing bowl and whisk in the vegetable oil.
  3. Cover the flank steak completely with the marinade.
  4. Marinate for 24 hours.

For the Flank Steak

  1. Remove the flank steak from the marinade.
  2. Sear both sides on a griddle or pan, place on a baking tray and place into a preheated oven* at 320 degrees for 10 minutes or until medium rare.
  3. Remove and rest before carving.

*Can also be done in a covered barbecue grill.

For the Chimichurri

  1. Mix all the ingredients together and serve as a side with flank steak.

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Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

posted on July 30th, 2014 by Pam Brandon, Disney Parks Food Writer


The Disney chefs love to tinker in the kitchen, and especially enjoy creating new tastes for guests with allergies.

One of our favorite new tastes is the gluten-free naan bread at Sanaa at Disney’s Animal Kingdom Lodge—you won’t find it on the menu, but when guests with gluten allergies ask to speak to the chef, it’s one of the options for Indian-style bread service (for those fabulous chutneys and sauces), open-faced naan sandwiches at lunch and the kid’s meal cheese pizza.

“Chef Jonathan Dove has a great passion for creating items to accommodate special diet needs, as his wife has a gluten allergy,” says Chef David Njorge. Creating a gluten-free naan became a priority, and Chef Jonathan worked with Chef Amanda Lauder to come up with their delicious version of the classic Indian flatbread.

Chefs Add More Gluten-Free Goodies to Walt Disney World Menus Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

“As culinary cast members, we leave our legacy daily in the way we interact with our guests and our fellow cast members, go above and beyond, and sprinkle pixie dust,” says Chef David.

A couple more new gluten-free menu items we’ve recently discovered: the angel food cake with seasonal fruit compote at Captain’s Grille at Disney’s Yacht Club Resort (which is always on the menu, not a special order), and the hot beignets at Sassagoula Floatworks and Food Factory at Disney’s Port Orleans French Quarter Resort. At Sassagoula they fry the beignets separately, so it’s a rare opportunity for guests with celiac disease or gluten allergies to have those hot, fresh little squares of fried dough.

Chefs Add More Gluten-Free Goodies to Walt Disney World Menus Chefs Add More Gluten-Free Goodies to Walt Disney World Menus

And if you’re too far away for a hot order from Disney’s Port Orleans Resort, here’s the recipe so you can try at home.

Gluten-Free Beignets
Makes 20 beignets

Ingredients

  • 1/2 cup plus 2 tablespoons warm water (100°F)
  • 1 1/2 teaspoons dry active yeast
  • 1/2 cup plus 2 tablespoons apple juice
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons sugar
  • 2 1/2 teaspoons powdered gluten-free egg replacer
  • 1/4 teaspoon salt
  • 1/2 teaspoon canola oil
  • Pinch ground cinnamon
  • 1 pound gluten-free pizza crust mix
  • Confectioners’ sugar for finishing

For the beignets

  1. Combine warm water and yeast in a small bowl; set aside 5 minutes.
  2. Combine apple juice, applesauce, sugar, egg replacer, salt, oil, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Mix until well combined.
  3. Add pizza crust mix, 1/4 cup at a time, until soft dough forms (you will not use all of mix). Turn dough out onto a work surface dusted with remaining pizza crust mix. Knead until dough is no longer sticky but still soft.
  4. Roll dough to 1/4-inch thickness, and cut into 2×3-inch pieces. Set aside at room temperature for 20 minutes.
  5. Pour enough oil into a deep-sided pot until it reaches 2 inches up sides; heat oil over medium heat to 350°F.
  6. Lightly press beignets to flatten slightly.
  7. Add a few beignets to oil; fry until golden brown on both sides, turning once.
  8. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
  9. Dust with a generous amount of confectioners’ sugar before serving.

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A Perfect Recipe for National Lasagna Day July 29

posted on July 29th, 2014 by Pam Brandon, Disney Parks Food Writer


Yes, it’s a little warm to crank up the oven, but in honor of National Lasagna Day, we’re proposing that you do just that and make a generous pan of this lasagna Bolognese from the chefs at the new Trattoria al Forno opening this fall at Disney’s BoardWalk. The leftovers are delish.
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“Trattoria al Forno is true Italian cooking,” says Chef Lenny DeGeorge, executive chef, Concept Development, Walt Disney Parks & Resorts. “We’ve challenged ourselves to come up with authentic recipes that will wow our guests – this restaurant is the next chapter in Disney dining.”

It’s the attention to quality and detail that sets Trattoria al forno apart, says Chef Lenny. “We’ve got an authentic prosciutto slicer, we’re making cavatelli pasta in-house, pickling peppers, making mozzarella, and serving spectacular pizza pies,” he says. One of his favorite menu items is the charcuterie, with special cured meats such as hard salami with fennel pollen.

DeGeorge grew up in an American-Italian family, but says it was a trip to Italy that forever changed his thoughts on cooking Italian. “Italian food isn’t about lots of ingredients, less is more,” says Chef Lenny. “True marinara is simply the best tomatoes, garlic, olive oil and time, lots of cooking time.” This is the recipe at Trattoria al forno, and they add a little house-made chicken stock to fortify the meat dishes. “I think Italians will approve,” says Chef Lenny.

His lasagna recipe, below, is “moist, rich, and nothing like the Americanized version most of us grew up eating,” says Chef Lenny. Trattoria’s signature dishes like pasta carbonara will be made with fresh eggs, Romano cheese and guanciale (salt-cured pork cheeks), not the Americanized version with bacon, cream and peas. The chicken Parmesan is pounded paper thin, breaded and deep fried, with a side of long, flat ribbons of fresh tagliatelli pasta.

“We’re paying more attention to our guests’ refined palates,” he says.

Lasagna Bolognese from Trattoria al Forno at Disney’s BoardWalk
Serves 8 to 10

Turkey Bolognese

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 cup diced onion
  • 6 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup water
  • 1 tablespoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper
  • Coarse salt and freshly ground black pepper, to taste

Alfredo Sauce

  • 1 1/2 quarts half and half
  • 6 cloves garlic, minced
  • 12 tablespoons water
  • 6 tablespoons cornstarch
  • 1/4 cup plus 2 tablespoons Parmesan
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Ricotta Filling

  • 1 (32-ounce) container whole-milk ricotta
  • 1/4 cup shredded Parmesan
  • 3 eggs
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Lasagna

  • 1 box no-boil lasagna noodles
  • 2 cups shredded whole-milk mozzarella, divided
  • 1 cup shredded Parmesan, divided

For turkey Bolognese:

  1. Heat oil in a large saucepan over medium-high heat. Add turkey, onion, and garlic and sauté, breaking up turkey, until turkey is cooked through.
  2. Drain any grease from pan and add crushed tomatoes and tomato paste.
  3. Use water to rinse tomato can and add to pan, stirring well. Add sugar, oregano, basil and crushed red pepper, stirring well. Season to taste with salt and pepper.
  4. Simmer 30 minutes, covered, stirring often.

For Alfredo sauce:

  1. Combine half and half and garlic in a large saucepan over high heat; bring to a boil.
  2. Dissolve cornstarch in water; whisk cornstarch mixture into boiling half-and-half, whisking constantly.
  3. Reduce heat to medium-low and simmer mixture 3 minutes, whisking frequently. Stir in Parmesan, salt, and pepper.

For ricotta filling:

  1. Combine ricotta, Parmesan, eggs, salt, and pepper in a large bowl; stir until well combined.

For lasagna:

  1. Preheat oven to 350°F.
  2. Ladle half of Alfredo sauce in the bottom of a 9×13-inch glass-baking dish. Top with 3 lasagna sheets. (Pasta will expand to cover filling.)
  3. Ladle half of turkey Bolognese on top. Top with 3 lasagna sheets. Gently spread half of ricotta filling over lasagna sheets and top with 1 cup shredded mozzarella. Top with 3 lasagna sheets.
  4. Top with remaining Bolognese and 3 more lasagna sheets. Spread with remaining ricotta mixture and top with 1 cup shredded mozzarella.
  5. Top with 3 lasagna sheets, remaining Alfredo sauce, and shredded Parmesan.
  6. Wrap pan tightly with a double layer of aluminum foil.
  7. Bake 1 hour, 15 minutes. Remove foil and bake 15 minutes more. Let rest at least 15 minutes before slicing.

Click here to download our keepsake recipe card.

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Disney Cruise Line Summer Recipe: Tomato Cake

posted on July 23rd, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


The recipe I’m sharing today is for our Tomato Cake, the perfect appetizer for a light, summer meal. Chances are you already have most of the ingredients in your kitchen, so why not try it tonight? Eating like you’re on a Disney cruise is definitely the best remedy for those days when you’re wishing you could be at sea with us.

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Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Tomato Cake
Serves: 4
Skill Level: Moderate
Time: 6 hours

Ingredients
Tomato Cake

  • 12 plum tomatoes
  • 1/3 cup tomato ketchup
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground black pepper

Dressing

  • 1/3 cup olive oil
  • 1 tsp. dijon mustard
  • ½ lemon, juice

Goat Cheese

  • ½ cup goat cheese
  • ¹/³ cup whipping cream
  • ¼ lemon, juiced

Garnish

  • 3 shallots, sliced into rings and halved
  • 1 tbsp. picked curly parsley
  • ½ tsp. ground black pepper

For the Tomato Cake

  1. Make an incision in the top and base of each tomato. Blanch in boiling salted water for 2 minutes until the skin starts to loosen. Then submerge in salted ice water. Then peel the skin off each tomato, cut into quarters and remove the seeds.
  2. Season the tomato quarters with salt and pepper.
  3. Layer ¼ of the tomatoes in a 2-inch ring, adding a half teaspoon of tomato ketchup mixed with the ground cardamom between each layer. Work your way to the top of the ring and layer 2 cm over the top; cover with plastic wrap and place onto a plate.
  4. Add another plate on top, placing a couple cans over the top plate to add weight to the “press.”
  5. Refrigerate at least 5 hours.

For the Dressing

  1. Place all the ingredients into a bowl and whisk together.

For the Goat Cheese

  1. Mix all the ingredients together.

Assembly

  1. Remove any of the tomato that has been pressed out over the side of the ring with a knife. Press the tomato cake into the center of the plate, layer the shallots around, spoon the dressing onto the shallots and garnish with the picked parsley. Top the cake with a quenelle of goat cheese and sprinkle with ground black pepper.

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New Epcot Cookbook to Feature All Three Festivals

posted on July 21st, 2014 by Pam Brandon, Disney Parks Food Writer


You can’t buy a copy until September, but we wanted to give blog readers a sneak peek at the new Epcot cookbook that debuts just in time for the Epcot International Food & Wine Festival (September 19-November 10). Instead of an annual cookbook just for that festival, the new book – even the title is still in the working stages – will feature, for the first time ever, recipes from Epcot International Food & Wine Festival, winter’s Holidays Around the World and the springtime Epcot International Flower & Garden Festival.

Here’s a picture of Disney photographer Matt Stroshane and stylist Laurel Ainley as they shot the new food photos for the book. Long days and lots of prep create pretty dishes we hope will make you hungry.

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Meanwhile, here’s a few photos from the book and one of our favorite recipes from this year’s Epcot International Food & Wine Festival to get you started.

Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri
Serves 6

Salmon
1 teaspoon garlic salt
1/4 cup lemon juice
1/4 cup olive oil
6 (5- to 6-ounce) Verlasso salmon fillets, skin removed

Chimichurri Sauce
1/2 bunch fresh cilantro, including stems, coarsely chopped (about 1 cup)
2 cups coarsely chopped fresh arugula
1/2 cup olive oil
1/4 cup packed fresh mint leaves
3 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
1 tablespoon red wine vinegar
Coarse salt, freshly ground pepper, to taste

Quinoa Salad Dressing
1/2 cup olive oil
1/4 cup lime juice
1 teaspoon minced garlic
1 teaspoon white wine vinegar
1/4 teaspoon cumin
Coarse salt, freshly ground pepper, to taste

Quinoa Salad
3/4 cup uncooked quinoa, cooked per instructions (makes approximately 3 cups cooked), cooled
1/2 red pepper, diced
1/2 green pepper, diced
1/2 red onion, diced
1 small tomato, diced
1/4 cup corn kernels
1/4 cup chopped cilantro
Coarse salt, freshly ground pepper, to taste

For salmon:

  1. Combine garlic salt, lemon juice, and olive oil in small bowl. Place salmon in large zip-top bag and add liquid, turning fillets to evenly coat.
  2. Refrigerate for 30 minutes. Remove salmon from refrigerator at least 10 minutes before cooking.
  3. Preheat oven to 400˚ F. Cover 15 x 10-inch baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Place salmon on baking sheet in a single layer, evenly spaced.
  4. Bake 15 minutes or until the salmon easily can be flaked apart with a fork.

For chimichurri sauce:

  1. Place all ingredients in blender or food processor. Blend for about 10 seconds on medium speed or until ingredients are evenly blended. Season with salt and pepper. Store in a sealed container and refrigerate until ready to use.

For quinoa salad dressing:

  1. Whisk all ingredients together in a small bowl. Season with salt and pepper. Set aside.

For quinoa salad:

  1. Mix all ingredients together in large bowl and toss with Quinoa Salad Dressing.

To serve:

  1. Equally divide Quinoa Salad between serving plates, top with salmon fillet and drizzle with Chimichurri Sauce.

Cook’s note: Verlasso salmon is sustainable and farm-raised; you can use any fresh, high-quality salmon in this recipe.

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Disney Cruise Line Summer Recipe: Cajun Shrimp Slaw

posted on July 15th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


If you’ve been on a Disney cruise, there’s no doubt you’ve noticed the variety of cuisines available for you to try. Part of the fun of traveling is experiencing new things, which we make possible for our guests in many ways … including dining!

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Today’s dish is Cajun-inspired, so its preparation is simple. Just toss all of the flavorful ingredients together for a delicious Louisiana-style meal!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Cajun Shrimp Slaw with Louisiana Sauce
Serves: 6
Skill Level: Easy
Time: 40 minutes

Ingredients

  • 1⁄2 white cabbage (finely shredded)
  • 5 21–25 shrimp (cooked and peeled)
  • 1 white onion (finely sliced)
  • 
1 carrot (shredded)
  • 
1 tsp. horseradish sauce
  • 
3 drops Worcestershire sauce
  • 2/3 cup mayonnaise
  • 1⁄4 cup tomato ketchup
  • 1 tsp. cajun spice
  • 
6 drops Tabasco sauce
  • 3 tbsp. roasted peanuts
  • 1 lime (juiced)
  • 1 tbsp. curly parsley (chopped)
  • salt and pepper
  • 
1 tsp. picked dill for garnish

For the Cajun Shrimp Slaw

  1. Place all the ingredients into a bowl and gently toss together.
  2. Season with salt and pepper.
  3. Chill before serving.

For more summer recipes from Disney Cruise Line, click the links below:

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Disney Cruise Line Summer Recipe: Guava Glazed Barbecue Ribs

posted on July 8th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


I hope you’re enjoying our summer recipes series from Disney Cruise Line. If you aren’t sailing with us this summer, you may as well eat like you are!

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Today’s recipe is for our Guava Glazed Barbecue Ribs. The delicious 24-hour marinade is made with a variety of herbs and spices and is the perfect complement to our sweet guava barbecue sauce. These ribs are a must for your next summer party!

You can also download our keepsake recipe card here. Enjoy!

Guava Glazed Barbecue Ribs
Serves: 4
Skill Level: Easy
Time: 24 hours

Ingredients

Marinade

  • 1 onion (chopped)
  • 
3 tbsp. cilantro (chopped)
  • 
3 tbsp. oregano (chopped)
  • 1 tsp. ground cumin

  • 1 tsp. cracked black pepper
  • 1/3 cup red wine vinegar

  • 3 garlic cloves (crushed)
  • 
2 bay leaves

  • 1⁄2 cup water
  • 
1 rack pork spareribs

Guava Barbecue Sauce

  • 1 cup guava puree

  • 1 cup barbecue sauce
  • 3⁄4 cup clear honey

For the Rib Marinade

  1. Place all the ingredients, except the water and bay leaves, in a blender.
  2. Blend until smooth, place into a mixing bowl and add the bay leaves and water.
  3. Pour the mixture over the ribs so both sides are covered and marinate for a minimum of 24 hours.

For the Guava Sauce

  1. Mix ingredients together.

For the Ribs

  1. Transfer the ribs and the marinade to a roasting pan*, cover and place into a preheated oven at 270 degrees. Roast for 1.5 hours.
  2. Remove the ribs from the marinade and place onto another baking tray, brush with the guava barbecue sauce and place back into the oven. Roast for 25 minutes at 340 degrees until cooked through and glazed.
  3. Remove and rest for 10 minutes, then carve.

*Can also be done in a covered barbecue grill.

For more summer recipes from Disney Cruise Line, click the links below:

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Celebrating July 4th With Disney Cruise Line

posted on July 4th, 2014 by Jonathan Frontado, Disney Cruise Line


Happy Fourth of July! We know that holidays are when many families reconnect and spend time together, which is why we work to make them special for those celebrating onboard with us.

Today, it’s not just our ships adorned with red, white and blue…

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Up on deck, we’re throwing a special party, complete with streamers, American flags and patriotic music, plus a special performance by Mickey and the gang! Kids can get their faces painted, join in on arts and crafts and help decorate the youth clubs in red, white and blue.

We’re even serving patriotic food and beverages, including blueberry muffins with red, white and blue icing for breakfast, an American themed buffet for lunch and additional All-American selections for dinner. Our drinks of the day are “The American” and “BlueBerry Lemon Ice Tea.”

If you weren’t able to join us onboard today, make yourself one of these refreshing drinks and say “cheers” with your family to your next Disney cruise!

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The American

  • 1 ½ oz White Tequila
  • ½ oz St Germain Elderflower
  • Dash of Watermelon Syrup
  • ¼ oz Agave Nectar
  • ½ oz fresh lime juice
  • Garnish- watermelon skewers

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BlueBerry Lemon Ice Tea

  • Exotic Berry Ice Tea
  • Fresh Berries (muddled)
  • Top with Sprite
  • Garnish: Berries
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