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Bubbly Events, Bubbly Girl Cocktail Recipes

Make a Pink Pepperberry Fizz, Then Join Us for National Rosé Day

June 12, 2020
Pink Pepperberry Fizz cocktails

Most fun holidays only happen once a year. But how lucky are we to get two days to celebrate all the styles of beautiful pink wines?

National Rosé Day is always on the second Saturday in June, and that falls on June 13 this year. It’s a good makeup, in case you missed Rosé Day on February 7.

I’m so thrilled to be partnering with Champagne Blaine of The Fizz is Female and Rita Jammet of Champagne La Caravelle for a Zoom chat at 9 am Pacific/12 Eastern on Saturday June 13.

Rita will tell the story of her fabulous champagne brand that she and her husband created. Then I’ll share a recipe for a simple cocktail using La Caravelle Rosé, and a fun breakfast/weekend brunch food pairing that always works. Rosé is one of the best styles of wine for food pairing, so you won’t be disappointed.

Here’s the Zoom link: https://bit.ly/rose-day-zoom-cocktail-brunch

So you can sip along with us, here’s the recipe for my Pink Pepperberry Fizz cocktail. It’s inspired by the French dessert of strawberries with black pepper and balsamic vinegar. Here, the bright flavors of the bubbly stand in for the vinegar, and the pepper is perfect with raspberries too.

Pink Pepperberry Fizz

2 raspberries, fresh or frozen
1 teaspoon Black Pepper Syrup (see below)
La Caravelle Rosé champagne

Drop the raspberries in the bottom of your glass. Add 1 teaspoon Black Pepper Syrup. Top with champagne. Give the glass a quick stir and enjoy.

Variation: You could also make this with strawberries.

Makes 1 cocktail

 

Black Pepper Syrup

The key to this fragrant syrup is toasting the peppercorns in advance to release the oils. This is also delicious in a dressing for salads with fruit like berries or stone fruit, and over ice cream and berries.

1-1/2 teaspoons freshly ground black pepper
1 cup filtered water
1 cup sugar

Toast the pepper in a dry pan over medium-high heat for about 3 minutes. It will get very aromatic, so don’t inhale too much. Remove pepper from the flame.

Add the water and sugar to a large Pyrex measuring cup. Add the toasted pepper and stir. Cook on high in the microwave for 4 minutes. Then stir again. Cook for another 4 minutes. Let cool and funnel into a clean glass bottle. Keeps for two weeks in the refrigerator

Variation: You can also make this with pink peppercorns for a slightly less sharp flavor.
© By Maria Hunt, The Bubbly Girl.

Cocktail Recipes

Quarantine Cooking: Corona Sour Cocktail Recipe

May 6, 2020
Corona sour pomegranate cocktail the bubbly girl

Unpacking my leftovers from Thanksgiving 2019, I found a surprise in my bag: a bottle of pomegranate molasses. It wasn’t mine, but since no one else had claimed it after the mass cooking session, our hostess Jill decided I needed it.

I put the stowaway on the high kitchen shelf along with the rose water and orange blossom water, and pretty much forgot about it unless I needed something behind it.

But in the spirit of using what I have in the house, I decided I’d figure out what to do with that bottle of pomegranate molasses. The thick, dark red syrup has a deep flavor similar to molasses along with the tang of pomegranate.

This year, I’m planting a pomegranate in my garden. If you have room, the pomegranate is one of the prettiest bushes you can imagine. The flowers are bright coral-red trumpets with a burst of yellow on a field of oval deep green leaves.

The flowers that bear fruit are bisexual. But it’s the multitude of arils inside the bright leathery skin that inspired all those myths linking it to fertility. There’s some kernel of truth in the legend. The pomegranate is loaded with antioxidants and has health benefits for the cardiovascular system, along with calming inflammation, fighting cancer and enhancing testosterone in both men and women.

The pomegranate‘s little corona or crown on top where the blossom formed gives it a royal air. That surely inspired artist Salvador Dali.

My first version of the Corona Sour included blood orange juice since I was trying to use those up, but any fresh orange or tangerine juice will do. I was also making them with my house bourbon, Four Roses Yellow Label, but for Cinco de Mayo, it seemed right to crack open this mezcal I brought back from Oaxaca.
Salud!

Pomegranate molasses 400 conejos  mezcal , lime

Corona Sour Cocktail Recipe

Makes 1 cocktail
1.5 ounces mezcal or bourbon
1/2 ounce pomegranate molasses
Juice of 1/2 lime (about 3/4 ounce)
1/2 ounce orange juice
Splash Creole Bitters
Wedge of lime, 3 pomegranate arils
Add all the ingredients to a cocktail shaker filled with ice. Shake until your hand starts to get uncomfortably cold. Strain into a rocks glass filled with ice. Garnish with a lime wedge and 3 pomegranate arils.

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

Cocktail Recipes

Tropical Storm Cocktail Recipe + 5 Rum Fest Discoveries

October 12, 2019
tropical storm, stolen rum, oleo saccharum

Of all the spirits, my favorite is rum. I love the way they’re made in so many styles, with flavors that reflect their origins.  Few other spirits have a subculture devoted to them. Rum inspired the tiki movement, which celebrates a mythical, tropical land that doesn’t exist except in the minds of expats. But mostly, I love the flavor of dark rums from the Caribbean. An old rum has all the deep, dark and delicious nutty, candied, brown sugar, spicy notes of an old whiskey, but for a fraction of the price.

So late this summer, I went to my first Rum Fest in San Francisco. It’s pretty festive with men and women in vintage tiki attire, tropical plants and leis. But it’s a serious exploration too, with seminars on rhum agricole, and creating sustainable distilleries.

But most people came for the chance to taste favorite rums from all over the world, and discover new ones. Here are my top 5 discoveries from Rum Fest 2019.

bacoo rum

  1. My favorite rum discovery was Bacoo, a new range of rums from the Dominican Republic. Valerie Sansevero, who created the brand with her husband, explained that the Bacoo is a genie like spirit who lives in a bottle, according to folk tales from the Caribbean and Africa. He can grant wishes or he can be spiteful, depending on how you come at him. The line of 5-, 8- and 12-year old rums all showed delicious caramelized brown sugar and fruit aromas you might expect. But Bacoo’s new rum aged in sherry casks, with its floral character and lingering finish, was the showstopper for me.
    Boukman rhum agricole
  2. The most unique spirit was Boukman Botanical Rhum from Haiti. This rhum agricole (made from fresh sugarcane juice instead of molasses) is spiced, but with bitter orange and allspice, so it’s floral, and green like a gin. Founder Adrian Keogh says it’s modeled after the street drink clairin trempé, rhum agricole mixed with bark, citrus and spices. The name on the apothecary-inspired bottle comes from Dutty Boukman, the enslaved man who started the Haitian revolution in 1791. With its social mission–10% of proceeds support education charity Haiti Futur and reviving sugarcane–it’s an attractive alternative rum that’s winning acclaim.Calbert Francis English Harbour
  3. The island of Antigua (it’s pronounced Ann-tee-guh) has only one distillery called English Harbour, established in 1932. Calbert Francis, the affable brand ambassador, says their rums are made in small batches and then aged in bourbon barrels. Not surprisingly, the 5-year-old rum was sweet, spicy and lean, like whiskey. That unlabeled bottle he’s holding is their newest release, the Coeur de Sauvage, their first rum bottled at 148-proof cask strength. I found it pretty aggressive sipped neat, but rum collectors are already angling to acquire one of just 400 bottles being produced.montanya rum
  4. I loved learning about Karen Hoskin, the chief distiller and founder of Montanya Rum in Colorado. So far she’s trained five other women as distillers, and they’re paying it forward while making fine spirits of their own. Colorado doesn’t seem like rum country. But Hoskin’s built a business that’s an expression of her commitment to environmental sustainability. Her entire operation is wind powered, plastic is forbidden and all paper is recycled or composed. And every vendor from the American sugarcane grower to the glass producer has environmental bona fides.
    Pusser's Rum
  5. Tasting Pusser’s Rum was like reminiscing with an old friend I hadn’t seen in years. I discovered Pusser’s in college (I think it was on sale) and fell in love with its deep caramel, vanilla and warm spice notes.  Pusser’s Black Label Gunpowder Proof Rum has a similar flavor profile, but it’s more potent at 54% alcohol. Did you know that British sailors received a half pint, or tot, of Gunpowder rum every day as part of their diet?  The practice ended in July 31, 1971, after someone realized that large seagoing vessels and alcohol weren’t the best combo.

tropical storm rum cocktail gil batzri

Earlier that week, Pusser’s starred in a delicious cocktail called the Tropical Storm that guest bartender Gil Batzri served at a party in Alameda. It was one of those drinks that Dave Wondrich would call “more-ish,” with a beguiling  balance of tangy passionfruit tempered by a bitter edge from two rums. He was nice enough to share the recipe.

Tropical Storm
Makes 1 cocktail

1 ounce passion fruit juice
1 ounce lime juice
1.5 ounces Pusser’s Gunpowder Proof Rum
1/2 ounce Stolen Overproof Rum
1/2 ounce oleo saccharum*
1/2 ounce orgeat** (like Small Hands’)

Add all the ingredients to a cocktail shaker filled with ice. Shake well until well chilled. Then strain into a rocks glass filled with ice.

*Oleo Saccharum is a mixture of citrus peels and sugar that’s been used as a flavoring since ancient times. It means “oily sugar” in Latin. Food 52 says to make it by using a vegetable peeler to remove thin strips of skin from clean oranges and lemons. You need about a cup. Mash the peels into a cup of sugar until it becomes an oily syrup. Makes about 1/2 cup that can be bottled and refrigerated for a week. (This quickie recipe from Saveur mashes uses grapefruit peels and mashes everything together in a plastic bag.)

**Orgeat is an almond syrup with a hint of orange blossom water. It’s most often used in the Mai Tai cocktail.

Affiliate Link Disclosure: Some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because I like them,  not because of the commission I receive from your purchases. Whether or not you decide to buy something is your call.

 

 

 

Drinks, Sparkling Wine

Why Pét Nat is the Bubbly to Drink Right Now

April 11, 2018

If you’re one of those people who scans the sparkling wine and champagne list at every hip restaurant you visit, you’ve probably noticed a lot of biodynamic bubbly. If you’ve ordered one, hopefully you’ve been thrilled with the luxurious mouthfeel, exotic aromas and exuberant flavors.

What the list probably doesn’t tell you is that these wines often are made using a process called pétillant-naturel  or  pét nat for short. For me, it’s one of the most exciting, unpredictable and delicious styles of bubbly to drink right now.

melaric globules roses wine

Everyone wanted more of the Mélaric Globules Roses, a méthode ancestrale cabernet franc sparkling wine from the Loire.

A pét nat sparkling wine employs a minimal style of winemaking perfect for multi-taskers.  It’s a one-step process that creates wine and adds bubbles at the same time. While the yeast is still eating sugar in the grape juice and producing alcohol and CO2 during the primary fermentation, the whole mixture is bottled.  While fermentation happens inside the bottle, like with champagne, but the final wine is very different from the precise and controlled méthode champenoise.

That’s because with pét nat wines, the yeast, effervescence, aromas and flavors that develop stay inside the bottle until you get ready to disgorge and drink it.  Also known as méthode ancestrale, this hands-off technique produces lively wines of such character that it’s been embraced by many biodynamic winemakers today.

I’m looking forward to trying more pét nat wines like the Johan Vineyards Melon de Bourgogne from Oregon — they also make a pét nat pinot noir rosé —  at the Demeter International Biodynamic Wine Conference on May 6-7, 2018 in San Francisco. In the meantime, here are a couple of my favorites:

Mélaric Globules Rosés

One night while making our way down Mississippi Street in Portland, we stopped at Olympia Oyster Bar. The wine list was overflowing with carefully sourced biodynamic and organic treasures. I loved all three sparkling wines we tried, but the one that spoke to me was the biodynamic Mélaric Globules Rosés from the Loire. This cabernet franc wine delivered an intense explosion of  wild strawberries, red plums, earth and toast that immediately reminded me of  Billecart-Salmon Brut Rosé with a sauvage edge. The stunning thing is that the Mélaric delivers so much flavor and impact for right around $22 a bottle — a fraction of the Billecart-Salmon.

The next day, the next week, I couldn’t stop thinking about it. But when I went home, I couldn’t find it

melanie and aymeric Hillaire

Mélanie and Aymeric of Vins Mélaric

anywhere. I sent plaintive emails starting with “AIDEZ MOI” to a handful retailers in France. But in the end, I located the wine at Corkscru, an indie wine importer and retailer in Portland run by a guy named Dan Beekley. He writes wonderful emails that evoke a sense of adventure and discovery. Read one and you’ll feel like you’re with him on a bicycle bumping down a dirt road in the Loire to meet a family and try their little handcrafted wine.

Aymeric and Mélanie Hillare, the duo behind Mélaric Globules Rosés, live in the south Saumur, a beautiful region that’s a hotbed of biodynamic winemaking. They met studying viticulture at Montepelier and worked together at wineries in Bandol, Sauternes and Chinon. In 2006, they moved to the new appellation Saumur Puy Notre Dame, acquired vineyards and started making wine.

The Mélaric isn’t listed on the Corkscru website, but call and they’ll be happy to send you a bottle or six.

Sarah’s Rustic Bubbles

I met Sarah and her husband Guy a few years ago at a picnic during the Anderson Valley Pinot Noir Festival.  The dinner line was moving slooowly and Sarah has a big smile, so we started talking.   I learned that her dad, Kurt Schoeneman owned the acclaimed Ferrington Vineyard, which supplies pinot noir and chardonnay grapes to Williams Selyem for a vineyard designate bottling, along with Poe and Schramsberg’s J. Davies brand, among others.

We’d been out of touch for a while when we reconnected by email, and Guy told me about their family winery called Fathers and Daughters. Their first bubbly is a chardonnay blanc de blancs made in the pet nat style.  It’s a slightly wild form of bubbly, since the yeast does its thing and stays in the bottle until you decide to carefully chill the bottle, open it and drink it.

I almost don’t have words to describe this wine. It was a multi-sensory experience, starting with my heart racing a bit as as I got ready to disgorge in the kitchen sink.  I followed the instructions to get it really cold first , so when I uncapped it over the kitchen sink, so I didn’t lose much.

Aromas ranged from fresh golden apples to peanuts to white flowers. The wine had a beautiful mousse like a fluffy meringue. At times it tasted like chardonnay, other times it was like drinking a dry cider or an aromatic wheat beer.

It felt like the wine was alive — which is part of the joy of pét nat wines.

 

 

 

Bubbly Girl Cocktail Recipes, Drinks

Make My Bittersweet Naughty Negroni

February 1, 2018

Anyone who loves classic cocktails or things Italian knows the Negroni. It’s a bracing and bittersweet cocktail that stars Campari, sweet vermouth and gin.

Lately, I’ve noticed that riffs on this traditional Florentine cocktail have been making the rounds.

count-camillo-negroni

From camillonegroni.com

Just the other day, GQ Magazine penned a love letter to the Negroni Sbagliato, a version that adds a sparkling wine, such as Prosecco, to the mix. The name “sbagliato” roughly means broken or incorrect, as if adding Prosecco is a bad thing.

The original Negroni is named for Count Camillo Negroni, an esteemed patron of Caffè Cassoni in Florence. He usually drank Americanos (Campari, sweet vermouth and club soda), but one day in 1919, he asked barman Fosco Scarselli to swap the soda for gin!

What may have started as libation to erase a bad day has become an Italian contribution to the classic cocktail pantheon.  The Count even has his own tribute site and inspired a couple books.

Judging from the drink, I bet he liked other bitter elixirs like Italian espresso. I found my first Negronis a bit too bitter and viscous for my palate. So while I was developing recipes for my book The Bubbly Bar back in 2007, I made a softer version.

My Naughty Negroni includes a splash of Moscato d’Asti. This refreshing sparkling wine from Piedmont adds freshness and lightens. But it’s still a perfectly bittersweet aperitif  and a great way to sip your way into evening.

The Naughty Negroni 

1 ounce Campari
1 ounce sweet vermouth
1/2 ounce gin
3-4 ounces Moscato d’Asti, chilled
1 orange peel spiral, for garnish

Add the Campari, vermouth and gin to a cocktail shaker filled with ice. Shake until your hands are cold, then strain into a champagne flute. Top with Moscato and garnish with the orange peel.

Makes 1 cocktail

© By Maria C. Hunt – Author of The Bubbly Bar. All rights reserved.