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Cocktail Recipes, Drinks

Five Fabulous New Year’s Eve Cocktails from Pinterest

December 28, 2013
kismet_cocktail_flutes

It seems I have thousands of pictures of champagne and sparkling wine cocktails on my poor overworked MacBook. But that’s part of why I love Pinterest, because it collects all sorts of inspiration, and so beautifully. Here are five fabulous cocktails from my Bubbly Cocktails board on Pinterest, along with links to the recipes. Be sure to follow me for more!

 

1. Sloe Motion

This cocktail from The Continental Midtown in Philadelphia was featured in Saveur. Though the recipe is just three ingredients, quite often simple things have the most impact. Love the licorice garnish!

Plymouth's Sloe Gin gives this cocktail its name. Photo credit: Christopher Gabello.

Plymouth Sloe Gin lends this cocktail its name. Photo credit: Christopher Gabello.

 

2. Campari and Orange Sparkling Cocktail

I find Campari’s bitterness tough to take on its own. But when I tasted a cocktail by Paul Mant at Quo Vadis, which mixed the  Italian aperitif with orange, lemon and champagne, it started a whole new chapter. This easy drink from Cooking Light will show you just what I mean.

Campari, orange juice and sparkling wine make for a complex cocktail. Photo credit: Oxmoor House.

The Italian aperitif Campari, orange juice and sparkling wine make a deliciously complex drink. Photo credit: Oxmoor House.

 

3. The Kismet Cocktail

The combination of pomegranate and brut sparkling wine is a winner — just look at all the pins for my cocktail called the Lava Lamp. The Kismet, which means “fate” takes a sophisticated twist on that flavor combination by adding ginger and passion fruit. Pomegranate, ginger and passion fruit are all supposed to be aphrodisiacs… and in my opinion, champagne is too.

Pomegranate, passion fruit and ginger make for a thrilling winter cocktail. Photo credit: Maria Hunt.

The pomegranate, passion fruit and ginger Kismet cocktail. Photo credit: Maria Hunt.

 

4. The Antoinette

This cocktail from Saveur‘s article called Bubblicious is a bubbly take on the Bramble with prosecco mixed with blackberries, lemon, vodka and Cointreau. It’s poured at Oak restaurant in Dallas.

The Antoinette from Oak in Dallas. Photo Credit: Helen Rosner

The Antoinette from Oak in Dallas. Photo credit: Helen Rosner.

 

5. Christmas Cranberry Mojito

This gorgeous pin lead me to a blog called Style Celebration – Style Celeb for short – which shares all sorts of info on fashion, shopping, cosmetic trends, runway reports. A Tastemaker post shared this seasonal cranberry mojito, with cranberry juice, light rum and mint. It would be even more sublime if you sub some brut bubbly or prosecco for the sparkling water.

The Christmas Cranberry Mojito from Style Celeb. Photo credit: Roya Mirgoli of Style Celeb.

The Christmas Cranberry Mojito from Style Celeb.
Photo credit: Roya Mirgoli of Style Celeb.

 

 

 

Sparkling Wine, Wine Reviews

Can Sparkling Wine Age? You Bet!

December 26, 2013
wine_grape_clusters
This 1987 bottle of Schramsberg Reserve Sparkling Wine still had plenty of golden fruit, along with nutty flavors, when we opened it 26 years later.

This 1987 bottle of Schramsberg Reserve Sparkling Wine still had plenty of golden fruit, along with nutty flavors, when we opened it 26 years later.

So as I looked in my wine fridge for a wine to bring to a holiday dinner, I discovered a bottle of Schramsberg Reserve sparkling wine from 1987.  What a thrilling discovery – vintage bubbly! But I kind of worried too that I had aged it into a bottle of Napa Valley pinot noir vinegar.

Both the front and back labels call it “Napa Valley Champagne.” Back in 1987, a gallon of gas cost 89 cents. The most popular car was the Ford Escort (MSRP $6,895). That was also the year that The Simpsons and FOX Broadcasting debuted and Prozac went on the market. I was barely old enough to drink legally. So much has changed in the past 26 years.

Fortunately, well-made sparkling wine can wait. Once uncorked, the wine was a deep golden color with deep notes of golden apple, nuts, toast and Madeira wrapped in mouthwatering acidity. The bubbles were persistent but so very tiny, that we could really enjoy the flavor of the wine. It was beautiful on its own, as well as with Dungeness crab cakes and a juicy pork loin.

I resolved to start aging more sparkling wine — and think you should try it too.

Of course, if that bottle of bubbly you’re thinking of laying down costs under $20, you may have nothing but vintage vinegar at the end of your experiment. But if it’s a fine méthode champenoise wine that was carefully crafted and had some extended contact with yeast in the first place, it absolutely has that potential.

While they don’t have high amounts of tannin or sugar — two factors that allow other cult red wines like Screaming Eagle to age — sparkling wines and champagnes are naturally graced with a high amount of acidity. This acidity helps preserve the wine and allow it to develop in a positive way, just like a great German riesling or white Burgundy.

So next time you go to your favorite winery and pick up a bottle of their special release, consider putting it away in a cool place and forgetting about it for 20 years or so.

The back label says the wine is nutty, toasty and ?? - and it was still true 26 years later.

The back label says the wine is nutty, toasty and well aged – and it was still true 26 years later.

Cocktail Recipes, Drinks, Travel

Cocktails from Chicago: The 13 Degrees at The Gage

May 7, 2013
chicago_skyline
The 13 Degrees cocktail from the Gage is by barman Thomas Mooneyham.

The 13 Degrees cocktail — with prosecco, sage, velvet falernum and gin — was created by Chicago barman Thomas Mooneyham at The Gage.

I just came back from visiting my family in Chicagoland. I mostly hung out in the ‘burbs, but I did foray into the city one afternoon. I saw the Picasso exhibit at the Art Institute of Chicago . It was great seeing the genesis of his famous Chicago woman/bird sculpture as well as a series of pen-and-ink drawings.

Looking at art made me thirsty and hungry, so I went across Michigan Avenue to The Gage, a lively new American restaurant and tavern.  It was a warm day at the 13 Degrees was perfectly smooth and refreshing, with lots of wonderful herbal flavors from the Velvet Falernum and the Death’s Door Gin, which is made in the Midwest.

Creator Thomas Mooneyham, who was kind enough to share his recipe, makes the drink unique with his pear-sage syrup. But flavored syrups like this one are actually quite easy to make at home following the instructions below.

13 Degrees

3/4 ounce Velvet Falernum
3/4 ounce Death’s Door Gin
1/2 ounce lime juice
1/2 ounce pear-sage syrup (see note)
Prosecco float
sage leaf

Add the Velvet Falernum, gin, lime juice and pear-sage syrup to a cocktail shaker filled with ice. Shake until well chilled. Strain into a cocktail coupe. Add prosecco float. For the garnish, slap or spank the sage leaf between your hands and place on top of the drink.
Makes 1 cocktail

Note: To make your own pear-sage syrup, boil 2 cups pear nectar or juice with 1 cup sugar and 2 sage leaves in a 2-quart pot. Once it boils, turn it down to simmer for 10 minutes then turn off and let the syrup steep. Once it’s cool, strain it, then bottle it and refrigerate for up to a week.

Champagne, Drinks, Sparkling Wine

5 Amazing Organic Sparklers for Earth Day

April 17, 2013
wildflowers_vineyard_recaredo

Isn’t that a pretty picture? It’s from the 100% pesticide and herbicide-free vineyards of Cavas Recaredo in Spain. Earth Day is approaching, and I’m looking forward to celebrating at the Iron Horse Vineyards’ Green Valley Earth Day Party.  Since I last wrote about organic champagne or sparkling wine for Earth Day, there has been a large increase in the number of organic wines on the market, and that applies to bubbly as well.

While some people aren’t convinced that wines made from organically raised grapes taste any different, I swear I always pick up an extraordinary level of clarity in these wines. It feels like drinking a liquid crystal, if that makes any sense. And of course, the fact that the grapes aren’t sprayed with chemical fertilizers or pesticides means that it’s better for the workers who have to tend those grapes as well as Mother Earth.  Here are some great organic champagnes and sparkling wines to uncork this weekend or anytime:

recaredo brut nature 2006 label

Cavas Recaredo  – One of the most distinctive wineries I visited in the Penedes region of Spain was Recaredo, which has produced cava since 1924. Ton Mata, the lead winemaker and owner, took me on a tour of the lovely natural vineyards with rusty red soil studded with mineral deposits where he grows the xarello, parellada and macabeo grapes according to biodynamic methods. Biodynamic is a more exacting standard than certified organic, meaning that the growers work in harmony with nature and their practices help nourish the soil. He’s also a believer in long-aging of his xarello-dominant wines and the brut nature style, in which no sugary dosage is added at the end. It doesn’t get much more biutiful than this when it comes to Catalan sparkling wine.  About $38.

mionetto kind cocktails

Mionetto Prosecco Organic D.O.C. – Just like the other high-quality proseccos it makes, Mionetto’s organic brut  has floral aromas and bright, fresh flavors of golden apple and citrus. It’s made from organically grown grapes, and vinified separately in the winery. The materials that go into the bottle, label and shipping package are all recycled. Click here for a recipe for my Kind Cocktail from Alicia Silverstone’s San Diego book party with Mionetto Organic.  About $15.

Fleury Brut Rose

Fleury Organic Champagne – While you’re toasting Mother Earth, be sure to raise a glass Fleury, the first producer in Champagne, France to plant organic vineyards. Actually, the Fleury vineyards have been 100% biodynamic since 1992. Whether you like lean blanc de blancs, juicy rosé or richer blanc de noirs, Fleury makes it it in a crisp, pure and organic champagne. I’m sure they’d appreciate a like on the Fleury Champagne Facebook page.  About $40 to $50, depending on the wine.

 

Korbel OrganicBrutLarge1

Korbel Organic Brut Non-Vintage – When the largest producer of sparkling wine in the U.S. starts making an organic cuvée, you know it’s much more than a niche trend. Korbel’s Organic Brut is clean and tastes of bright citrus, green apple and white peaches. The blend of French colombard, chardonnay and sangiovese grapes was made with the same method used in Champagne, France. About $12.

tarantas sparkling rose

Tarantas Sparkling Rosé – While Spain is known as the land of cava, there are other styles of sparkling wine made there. This sparkling rosé from family-owned Tarantas fits the latter category, since it’s made from certified organic bobal grapes that were grown in the hills near Valencia, Spain. While this wine isn’t sweet at all, it has flavors and aromas of strawberry and red currant. It pairs with all sorts of Spanish foods from jamon to paella, and apparently the bobal grape (aka carignane d’espagne) has super-high levels of the antioxidant resveratrol, as if you needed another reason to try a bottle.  About $15

 

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.