Strawberry Smash

Strawberry Smash

This variation on the mojito lets you mix strawberries with your favorite herb such as mint, basil, lemon verbena, cilantro, rosemary or thyme. Be sure to try the drink out before serving it friends to get the amount of herbs dialed in to your taste buds. It’s tasty with the alcohol or without; for a totally non-alcoholic drink, use sparkling water instead of the prosecco.

  • 3 ripe organic strawberries, hulled and sliced
  • 6 leaves of one fresh herb such as mint, basil, verbena, cilantro OR 1-inch section of fresh rosemary or thyme
  • 1 ounce good white rum like 10 Cane or clean white gin like Bombay Sapphire
  • 1 ounce all-natural sour mix (see note) 
  • 2 ounces prosecco

Add the strawberries and your selected herb to a rocks glass. Smash the strawberries and herbs gently with a muddler until the berries are a pulp and the herbs smell strong. Add the rum or gin if using and sour mix to the glass and give it a stir. Fill 3/4 full with ice. Top off with the prosecco. Garnish with a sprig of the herb you used.

Note: To create my all natural sour mix, mix 1 cup lemon and or lime juice with 1 cup sugar in a medium non-reactive saucepan. Heat over a low-medium flame, stirring to dissolve the sugar. When cool, pour syrup into a sterile glass bottle and refrigerate. Keeps for up to 2 weeks.

By Maria Hunt, author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion

Sweet Liberty

Sweet Liberty

Sweet Liberty was inspired by the red lemonade served for Juneteenth, the celebration of the day that news of the Emancipation Proclamation reached slaves in Galveston, Texas. It’s red and blue color scheme also makes it a natural for the Fourth of July.

Makes 1 cocktail

  • 5 raspberries
  • 5 blueberries
  • Juice of 1/2 lemon
  • 1 teaspoon sugar
  • 1 ounce Sobieski vodka
  • 5 ounces dry sparkling wine
  • 1 whole raspberry, for garnish
  • 1 thin lemon twist, for garnish

Put raspberries, lemon and sugar to the bottom of a tall glass. Using a muddler, smash the fruit to release its juices. Add vodka and stir. Fill glass three-quarters with ice. Top off with sparkling wine. Add sparkling wine. Tuck ends of the lemon twist inside the raspberry and thread onto a cocktail pick.

By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House

Flamingo

Flamingo

The bright orange hue of this cocktail comes from the combination of the Italian aperitif Aperol and guava nectar. I like it with sekt, the light sparkling wine that comes from Germany. It would be fine before dinner though it would also be quite tasty with for brunch, if you can rationalize it.

Makes 1 cocktail

  • 2 ounces guava nectar
  • 1 ounce Aperol
  • 1/2 ounce vodka
  • Juice of 1/2 lemon
  • 4-5 ounces sekt
  • Lemon twist, for garnish

Add guava nectar, Aperol, vodka and lemon juice to a cocktail shaker filled with ice. Shake until well chilled; strain into a martini glass. Top off with sekt. Garnish with a lemon peel.

By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House

Homemade Sour Mix

Homemade Sour Mix

You can buy sour mix at the store, but if you take a little time to make your own, you’ll discover that this one has a bright and fresh taste that can’t come out of a bottle. Plus you know it doesn’t contain any artificial ingredients.

Makes 1.5 cups

1 cup sugar

1 cup combination of fresh lime juice and lemon juice

Add 1 cup water and the sugar to a non-reactive 2-quart pot and bring to a boil. Let cool slightly, then add the lemon-lime juice and stir. Let cool. then pour through a funnel into a sterilized bottle. Store in the refrigerator for up to one week.

From: The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion by Maria C. Hunt (Clarkson Potter, August 2009)

Raspberry Mojito Float

Raspberry Mojito Float

Raspberry Mojito Floats

6 fresh raspberries, plus 1 extra

3 fresh mint leaves, plus sprig for garnish

1 ounce Zaya rum

1/2 ounce simple syrup

1 teaspoon lime juice

3 ounces prosecco

scoop lime sherbet or sorbet

Muddle six raspberries, 3 mint leaves, rum, simple syrup and lime juice in a cocktail mixing glass. Strain the contents into a small flute. Top with the prosecco and add the lime sherbet or sorbet. Thread the mint sprig through the raspberry to make a garnish and serve right away. 

Raspberry Royale

Raspberry Royale

The luscious flavor of raspberry dessert wine marries with bubbly and a twist of lemon, creating a sophisticated and seductive drink.

Makes 1 cocktail

  • 1 ounce Trader Joe’s Raspberry Dessert Wine, chilled
  • 5 ounces brut sparkling wine, chilled
  • lemon twist
  • 1 fresh or frozen raspberry

Add the chilled raspberry wine to a champagne flute. Top with the champagne or sparkling wine. Garnish with the lemon twist and the raspberry.

By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House

The Kind Cocktail

The Kind Cocktail

With so many antioxidants, organic spirits and wine from organically grown grapes, this custom cocktail I created for Alicia Silverstone’s Kind Diet book signing in San Diego is practically a health tonic!

2 ounces organic Pomegranate/Blueberry/Acai juice, like Lakewood
1/2 ounce Rain organic vodka or vanilla infused soju
3 ounces Mionetto Organic Prosecco
edible flowers from San Diego Specialty Produce

Add the chiled pomegranate blend juice and vodka or soju to  wine glass or champagne flute. Top with the chilld prosecco. Garnish with edible flowers like orchids, daisies, rose petals or pansies.

By Maria Hunt aka The Bubbly Girl, author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99)

Kismet Cocktail

Kismet cocktail

1 ounce Pama pomegranate liqueur or pomegranate juice
1-1/2 ounces passion fruit-orange juice
1/2 ounce ginger liqueur
3 ounces sparkling wine
3 pomegranate seeds

Add Pama pomegranate liqueur or pomegranate juice, passion-fruit juice and ginger liqueur to a champagne flute. Top with chilled sparkling wined. Garnish with the pomegranate seeds.

Makes 1 cocktail

© The Bubbly Girl 2009

Buck’s Fizz

Buck's Fizz

Created at the Buck’s Club in London in 1921, this is one of the most frequently enjoyed champagne cocktails in the world. Leave out the grenadine, and it becomes a Mimosa, named for the bright golden flowers on the mimosa tree.

Makes 1 cocktail

  • 1/2 ounce Grenadine
  • 1 ounce orange juice
  • 4 ounces champagne

Add grenadine and orange juice to a champagne flute. Top with champagne and serve.

By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House

Framboise Apricot Punch

Framboise Apricot Punch

1 cup orange juice
½ cup water
1 cup pomegranate seeds (or frozen raspberries depending on season), divided use
¾ cup Framboise (raspberry eau de vie)
½ cup VSOP Cognac
¼ cup apricot brandy
1 orange, thinly sliced
1 lemon, thinly sliced
½ cup sugar
½ cup sour mix
2 bottles Rotari or Mirabelle brut sparkling wine

Combine the orange juice, water and ½ cup pomegranate seeds (or raspberries) in a small ring gelatin mold or a small square plastic container with a lid. Freeze for 24 hours. Combine the Framboise, Cognac and brandy, orange and lemon slices and sugar in a plastic container. Let fruit soak in the liquor overnight.

The day you plan to serve the punch, pour the sour mix and two bottles of sparkling wine in a large punch bowl. Add the liquor-soaked fruit and the rest of the pomegranate seeds (or raspberries). Crown punch with the orange and pomegranate or raspberry ice mold, which will keep the punch cold.

 

Adapted from The Bubbly Bar by Maria C. Hunt, (Clarkson Potter, 2009)

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