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blood orange

Bubbly Girl Cocktail Recipes, Drinks, Sparkling Wine

The Lava Lamp: Three Easy Holiday Cocktails in One

December 27, 2012

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.


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


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


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

The Bubbly Girl Drink of the Week: Blood Orange Margarita

May 15, 2009
The Blood Orange Margarita at Whisk'n'ladle features a hibiscus infused tequila, but you can use the regular stuff at home.

The Blood Orange Margarita at Whisk'n'ladle in La Jolla features a hibiscus infused tequila, but you can use the regular stuff at home.

Ian Ward makes some of the tastiest and most creative cocktails in San Diego, but alas they’re not usually the kind of drinks mere mortals can make at home. Take the super tangy Blood Orange Margarita that Ian made for me on a recent visit to Whisk’n’ladle.

Turns out that he mixes it with a hibiscus blossom infused-tequila; and then the nice pink layer on top is a blood orange foam that includes gelatin and coconut.

The thing that I took away from the experience though is remembering the intensely tart flavor of blood oranges. On early visits to Northern Italy, I fell in love with the sweet tart taste of blood orange juice, since that’s usually what you get when you order a glass of fresh orange juice. You’ll find that although many blood oranges aren’t ripe enough to eat on their own, they really shine when mixed with a bit of sweetener, such as agave nectar. Here’s my version of a Blood Orange Margarita, to use the last of these fruits from the farmer’s market.

Blood Orange Margarita

1-1/2 ounces good tequila

3/4 ounce Cointreau

1/2 ounce agave nectar

1 ounce fresh blood orange juice

1 ounce fresh lime juice

Add the tequila, Cointreau, agave nectar, blood orange juice and lime juice to a cocktail shaker filled with ice. Shake until well chilled, about 30 times or until your hands are really cold. Strain the contents into a wide flute style glass or a traditional margarita glass.