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Bubbly Girl Cocktail Recipes

Bubbly Girl Cocktail Recipes, Drinks, Sparkling Wine

The Lava Lamp: Three Easy Holiday Cocktails in One

December 27, 2012
modernist_lava_lamp_cocktail

I have a confession: the Lava Lamp is probably the most simple cocktail from my book The Bubbly Bar. And maybe for that reason, or the fact that people love the tangy mix of pomegranate and sparkling wine, it’s also the most popular. If you’ve never tried it, here’s the classic recipe:

The Lava Lamp

1 ounce Pama pomegranate liqueur

4 ounces brut sparkling wine

3 pomegranate seeds

Add the pomegranate liqueur to a champagne flute. Top with the brut sparkling wine. Garnish with the three pomegranate seeds.

I’m glad people still enjoy this cocktail, but I’ve created a few variations on it, and I thought you might like to try them. I’ve found that all sorts of tangy deep red winter fruit juices like blood orange, hibiscus, pomegranate juice, cranberry work well too and make a lower calorie drink. I’ve subbed Pür Spirits Blood Orange Liqueur for the alcohol. And I’ve changed up the garnishes as well. Use the formula below to make your own variation on this holiday drink.

START WITH:

4 ounces brut sparkling wine (or brut rosé or sparkling water for a non alcoholic drink)

ADD:

1 to 1-1/2 ounces of either: Pür Blood Orange, pomegranate juice, cranberry juice, hibiscus juice, tart cherry juice, Cherry Heering Liqueur

GARNISH WITH:

3 pomegranate seeds or slivers of candied ginger, pickled cranberries, candied Meyer lemon peel, a candied hibiscus flower, a flavored cocktail foam

For a modernist (aka molecular cuisine inspired) take on the Lava Lamp, I topped it with a foam made with Pür Blood Orange Liqueur and pomegranate-cranberry juice. I know a lot of people have soda siphons like the iSi at home for making soft drinks; you can also use it to make a velvety foam to top cocktails. I mixed 1-1/2 cups of juice with 1/4 cup of the liqueur and 6 egg whites. Put it in a cold iSi soda siphon, charge it with one cartridge, then shake and chill.

Bubbly Girl Cocktail Recipes, Drinks

Pumpkin Pie Parfait Cocktail Recipe for Autumn

October 31, 2012

 

My Pumpkin Pie Parfait is like dessert in a glass.

Well, now that Halloween is here, the leaves are turning red and gold and it’s getting chilly, it’s officially fall. Things are changing at the market too, with autumn produce like pears, pomegranates, persimmons and pumpkins taking the place of summer berries and peaches.

As much as I like making drinks with summer fruit, I think the texture and deeper flavors in fall fruits can be just as appealing. The Pumpkin Pie Parfait cocktail recipe was inspired by the Thanksgiving dessert, but it actually has no pumpkin in it. I didn’t want to deal with the stringy texture in a drink, so I used Torani’s Pumpkin Spice Syrup instead. I like the syrups by the San Francisco company because they really capture the flavor of the natural fruit.

Garnish it with a lot of whipped cream or just a little depending on your taste. I like freshly grated nutmeg best for this drink because it has such a subtle flavor.

Pumpkin Pie Parfait

3/4 ounce Torani Pumpkin Spice Syrup
2 ounces bourbon
1 ounce Domaine de Canton Ginger liqueur
1 ounce fresh orange juice
Juice from 1/4 lemon
pinch fresh nutmeg
3 drops Angostura bitters
whipped cream

Add pumpkin spice syrup, bourbon, ginger liqueur,
orange and lemon juices, nutmeg and bitters to a
cocktail shaker filled with ice. Shake until well-chilled.
Strain into a deep champagne coupe or a martini glass.
Garnish with whipped cream and another pinch of nutmeg
on top.
Makes 1 cocktail

© Recipe by Maria C. Hunt aka The Bubbly Girl. All rights reserved.

Bubbly Events, Bubbly Girl Cocktail Recipes, Drinks

Celebrate Summer with A New Strawberry Cocktail

June 20, 2012

It’s officially here: the start of summer 2012! But the weather has been so gorgeous for the past few weeks that I already initiated it by creating some new summer drinks starring strawberries.

Even though strawberries make their first appearance in spring, it’s this time of year when they start to get really sweet, plentiful and affordable, which makes them perfect for cocktails.

The Pink Berry Punch, shown above, is a non-alcoholic drink that I made with organic Driscoll’s strawberries, pineapple and pink grapefruit juice along with Perrier Mineral Water.

It was easy, since I fed everything into my juicer. And I showed a crowd of 50 guests how easy it was to use the Breville Juice Fountain to make drinks last Saturday at Bloomingdale’s San Francisco Centre during the Cuisine Noir Magazine Summer Celebration. The demo, which included two delicious recipes by Chef Berlin Lillard II (for a crispy glazed shrimp and a spicy cucumber mint granita), wouldn’t have gone so smoothly without our fabulous hostess: Chef Candi Austin, the culinary specialist at Bloomingdale’s.

In the Bloomingdale’s demo kitchen, with the ingredients for the strawberry and Perrier Pink Berry Punch we served the crowd.

Here’s the recipe if you want to try making the Pink Berry Punch at home. You’ve probably noticed that these flavors would work well with a splash of gin or rum as well. But one in a while, it’s nice to make a drink that everyone at the party can enjoy.

Pink Berry Punch

1/2 cup organic strawberries, hulled

1 pink grapefruit, peeled

4 sprigs fresh mint

1/2 cup fresh pineapple chunks

1/4 cup Perrier Mineral Water

small strawberry and sprig mint, for garnish

Feed the strawberries, grapefruit, mint and pineapple through your juicer. Let the juice settle and then strain into a cocktail glass. Add the chilled Perrier water. Garnish with the small strawberry and the sprig of mint.

Makes one drink

By Maria Hunt aka The Bubbly Girl. All rights reserved.

We had a great crowd of 50 guests for the Summer Celebration at Bloomingdale’s San Francisco Centre.

 

Bubbly Girl Cocktail Recipes, Drinks

Drink a Desert Rose Margarita for Cinco de Mayo

May 5, 2012

The Desert Rose cocktail — with guava, passion fruit, lime and of course tequila — makes a great sparkling alternative to a classic margarita for Cinco de Mayo.

Who doesn’t love a margarita, especially on an important drinking holiday like Cinco de Mayo? As you’re probably aware, Cinco de Mayo is not Mexico’s equivalent of the Fourth of July. May 5 was the date of an important battle near the city of Puebla where the Mexican army defeated French forces.

Here in the US, it makes a great time to enjoy Mexican beer, tequila and margaritas. There are so many great twists on the classic lime and tequila cocktail (Pink Cadillac anyone?), so I thought of a way to add some of my favorite tropical fruits to the drink while I was writing my champagne cocktail book The Bubbly Bar. A few drops of rose water, guava and passion fruit make my Desert Rose one of the most fragrant margaritas you’ll ever enjoy.

Desert Rose

In this sultry sparkling version of a margarita, guava nectar and passion fruit juice add the sweet-tart flavor that would ordinarily come from sour mix.

1 ounce guava nectar

1 ounce passion fruit juice

½ ounce tequila

½ ounce Grand Marnier

Juice of ½ lime

3 drops rose water (optional)

3 ounces dry sparkling wine

1 key lime slice for garnish

Add guava and passion fruit juices, tequila, Grand Marnier, lime juice and rose water if using to a cocktail shaker filled with ice. Shake until well chilled. Strain into a margarita style glass. Garnish with the lime.

Makes 1 cocktail

From: The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, 2009)