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Bubbly Girl Cocktail Recipes, Drinks

Lilikoi Prosecco Batida – A Cocktail Recipe from Maui

June 20, 2010

Well, the sun is setting quite literally on my trip to the Four Seasons Resort Maui at Wailea. It’s one of the most beautiful resorts I’ve visited in a while.

Even though it was a reporting trip, I tried really hard to relax and found that it wasn’t hard to get into that groove. It felt quite decadent laying under an umbrella by the Fountain Pool or reading a trashy murder mystery in one of the high-end cabañas by the adults-only Serenity Pool.

It wouldn’t be a Hawaiian vacation without tropical drinks. The hotel’s poolside cocktail menu includes a classic Mai Tai, a Lava Flow — basically a piña colada with a dash of strawberry puree — a Blueberry Mojito and a few new creations.

One of the most delicious was a batida — a Brazilian style milk shake with cachaça sugarcane liqueur, sweetened condensed milk and fruit. The variety of batidas is endless, check out this article Cachaça and the Batida for more variations.

I couldn’t resist when I saw this passion fruit — lilikoi in Hawaii — batida that also included the Italian sparkling wine prosecco. A bartender at Ferraro’s was kind enough to share the recipe for the Lilikoi Batida, which could be served for brunch, or for sipping by the pool or as a dessert cocktail on a hot day.

Lilikoi Batida

1-1/2 ounces Leblon Cachaça

2 ounces passion-orange juice

2 ounces sweetened condensed milk

2 ounces Prosecco

organic dendrobium orchid, for garnish

Add the cachaça, passion-orange juice and condensed milk to a blender with a handful of ice cubes. Blend until smooth. Add the prosecco and give it a stir. Pour into a tall glass and garnish with the orchid.

Makes 1 drink

From Four Seasons Resort Maui at Wailea

Bubbly Girl Cocktail Recipes

Bubbly Girl Drink of the Week: La Mattina Appassionata

November 14, 2009

Mattina Appassionata
I just did a fun Saturday morning radio interview with Mario Martnoli and Amy Strong of the “Food & Dining” show on KLAA AM 830 and are they ever Italo-philes! We talked about buying hand-blown champagne flutes in Venice, sipping cocktails made with Aperol and the Lemon Ice, a delicious digestif cocktail from The Bubbly Bar made with prosecco, vodka, lemon sorbet and fresh mint.

Our conversation got me thinking about all the lovely sparkling wines and liqueurs that come from Italy. When I’m mixing a cocktail, probably the first wine I think of is prosecco, the sparkling wine from the Veneto. Wines made from the prosecco grape have such a delicate quality with soft bubbles and hints of green apple, minerals and white flowers.

I recently received a sample of a new one called Passionne di Fiore.It’s a likable little wine, with lots of fresh green apple and hints of underripe peaches in its aroma. It’s a spumante style of prosecco, meaning it has about 4.5 to 5 atmospheres of pressure in the wine; a frizzante style of prosecco is softly sparkling and has just 2.2 to 2.5 atm of pressure. I also liked that it’s available in the 375 ml size which is perfect for making a couple cocktails for brunch.

The same company that makes Passionne di Fiore prosecco also makes a unique liqueur called Fragoli. It’s a wild strawberry liqueur that I wrote about here a few months ago after I discovered it at the W San Diego. Fragoli actually contains the little Italian wild strawberries called fragolini di bosco.

Since Mario, Amy and I were talking about good cocktails to serve to guests, I decided to create a brunch cocktail called La Mattina Appassionata (Passionate Morning in English) that mixes some of the flavors I love from Italy.

La Mattina Appassionata
1 ounce Fragoli
splash Aperol
juice of 1/2 tangerine
4 ounces prosecco

Add the Fragoli, Aperol and tangerine juice to a flute, straining out any seeds. Top with the chilled prosecco and serve immediately. Cin cin!

Cocktail Recipes, Restaurants

The Bubbly Girl Drink of the Week: Mango Ginger Fizz at Twenty/20 in Carlsbad

August 1, 2009
The Mango Ginger Fizz and a Blood Orange Mimosa are two of the cocktails featured at Sparkling Sundays at the Sheraton Carlsbad Resort & Spa. (Photo by Maria C. Hunt)

The Mango Ginger Fizz (recipe below) and a Blood Orange Mimosa are two of the cocktails featured at Sparkling Sundays at the Sheraton Carlsbad Resort & Spa. (Photo by Maria C. Hunt)

I have to admit I’m not much of a brunch person. But a bubbly brunch like the one at the Sheraton Carlsbad Resort & Spa is a different story.

Most places that do brunch offer a few de riguer sparkling cocktails like Mimosa or Bellini, because they know diners expect it along with their eggs Benedict. At Twenty/20 Grill & Wine Bar, however, they go all out, creating a Sparkling Sundays menu from 11 a.m. to 3 p.m. Sundays that features 10 drinks with sparkling wine or champagne.

We walked through the modern lobby to the neo-classic style Twenty/20 restaurant which offers great ocean views on a clear day. Brunch is served on a sunny patio where guitarist played jazzy modern music and chefs cooked in plein aire.

We started with the Mango Ginger Fizz, a tangy golden mix of Domaine de Canton Ginger liqueur, mango nectar and bubbly a Twenty/20 Mimosa that was tangy with the taste of blood orange juice. Other sparkling drinks include a French 75, a lemony gin cocktail; The Fraise with strawberries and champagne and the Au Pear with Hangar One Spiced Pear vodka and St. Germain Elderflower Liqueur. All are priced from $7 to $10.

The vineyard style pork sandwich is served open-faced and drizzled in pinot noir sauce. (Photo by Maria C. Hunt)

The vineyard style pork sandwich is served open-faced and drizzled in pinot noir sauce and colorful cherry tomatoes. (Photo by Maria C. Hunt)

The brunch menu created by resort chef Steven Patrick is unconventional too, offering wine friendly, California style tapas created with local ingredients in season. Offerings priced from $2 to 6 include small golden sweet peppers stuffed with herbed goat cheese, a delicious mini Kobe slider crowned in maple cured bacon and an open-faced pork loin grilled cheese sandwich drizzled with pinot noir sauce and sliced summer cherry tomatoes.

One of our favorite choices was a giant sweet prawn grilled with a bay leaf and paired with citrus aioli and black sea salt. And if you want a taste of something sweet, try the mini pancakes with Carlsbad strawberries.

A giant prawn is served seared with a bay laurel leaf, citrus aioli and black salt.(Photo by Maria C. Hunt)

A giant prawn is served in a deliciously simple way at Twenty/20 Grill: seared with a bay laurel leaf, citrus aioli and black salt. (Photo by Maria C. Hunt)

The tapas menu is so popular that it’s also offered on Thursday nights. For reservations or for more information, visit The Sheraton Carlsbad Resort & Spa web site or call 760-827-2500. The resort is located at 5480 Grand Pacific Drive, Carlsbad, Calif. 92008

Mango Ginger Fizz

2 ounces fresh mango nectar (see note)

1 oz Domaine de Canton ginger liquor

3 ounces brut sparkling wine, chilled

lime slice, for garnish

Add the mango nectar ( available at Trader Joe’s) and Domaine de Canton to a champagne flute. Top with the chilled sparkling wine. Garnish with a lime.

From Twenty/20 Grill & Wine Bar at the Sheraton Resort Carlsbad & Spa