The “Meat”

1 cup TVP chunks
1 tbsp ketchup
1 cup boiling water
soak for 10 minutes
cover tightly

The Marinade

¼ cup olive oil
1 tbsp wine vinegar
1 tsp each salt, basil, oregano
¼ tsp white or black pepper

• mix marinate with cooked drained TVP

The Toppings

1 large tomato diced
1 cucumber thinly sliced
½ cup red onion chopped
¼ cup greek kalamata olives sliced
2 tbsp fresh mint leaves
3 cups of lettuce shredded

The Carbs

6 pita breads cut in half

1½  oz Hendrick’s gin (or a London Dry gin if necessary)
1 oz sage-infused simple syrup
3 to 5 oz Prosecco
Garnish: cucumber slices and a sage sprig

1. Mix gin and simple syrup in a cocktail shaker with ice.
   
2. Strain into a highball glass over ice.
   
3. Top with Prosecco and stir gently.
   
4. Garnish with cucumber slices and a sage sprig.

Cocktail created by Craig Cooper, Wine Director for Pops for Champagne, 601 N. State St., Chicago, IL 60610