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cocktail recipe

Bubbly Girl Cocktail Recipes, Drinks

Framboise Apricot Punch Recipe

January 30, 2011

I have my friend Kalisa, an extraordinary cook and entertainer who once catered to ex-presidents, to thank for this recipe. It’s sweet and potent and you and your friends will want more when the bowl is dry.

1 cup orange juice
½ cup water
1 cup pomegranate seeds (or frozen raspberries depending on season), divided use
¾ cup Framboise (raspberry eau de vie)
½ cup VSOP Cognac
¼ cup apricot brandy
1 orange, thinly sliced
1 lemon, thinly sliced
½ cup sugar
½ cup sour mix
2 bottles Rotari or Mirabelle brut sparkling wine

Combine the orange juice, water and ½ cup pomegranate seeds (or raspberries) in a small ring gelatin mold or a small square plastic container with a lid. Freeze for 24 hours. Combine the Framboise, Cognac and brandy, orange and lemon slices and sugar in a plastic container. Let fruit soak in the liquor overnight.

The day you plan to serve the punch, pour the sour mix and two bottles of sparkling wine in a large punch bowl. Add the liquor-soaked fruit and the rest of the pomegranate seeds (or raspberries). Crown punch with the orange and pomegranate or raspberry ice mold, which will keep the punch cold.

 

© Adapted from The Bubbly Bar by Maria C. Hunt, (Clarkson Potter, 2009)

All rights reserved.

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

Bubbly Girl Cocktail Recipes

Bubbly Girl Drink of the Week: Amelie at The Edison in LA

July 18, 2009
The Amelie  is one of the champagne cocktails at The Edison Room in LA. (Photo by Maria C. Hunt)

The Amelie is one of the champagne cocktails at The Edison Room in LA. (Photo by Maria C. Hunt)

After months of anticipation, I finally managed to be in LA on a night when The Edison was open, so I went to check it out. Of course, a lot of the key people were away at cocktail conference in New Orleans, but you can’t always get what you want.

I walked a short distance into an alley near Second Ave. and Spring Street and immediately saw two big bouncers and a hostess in a long vintage style beaded dress. Once inside, I spotted a shoeshine guy in vintage attire; he sat in a room ringed in art Nouveau style iron work. The main part of the spacious bar is down a long, nearly two-story staircase. Casting a dim glow over the lower floor was a trippy  hanging light made up of Tungsten filament bulbs and old blue glass insulators that spiraled down for what seemed like forever.

This unique light fixture at The Edison in LA features tungsten filament bulbs and vintage glass insulators. (Photo by Maria C. Hunt)

This unique light fixture at The Edison in LA features tungsten filament bulbs and vintage glass insulators. (Photo by Maria C. Hunt)

The voluminous bar is in the basement of an old private power plant; big metal structures that look like burners and furnaces are still in place, with low velvety banquettes and sofas set around them. Light is a recurring theme at the Edison, in the decor and even down to cocktail skewers in the shape of little light bulbs.

Part of the reason I wanted to visit was because I knew from conversations with Edison Spirits Director Aidan Demarest that the Edison loved champagne and sparkling cocktails. Demarest said that bubbly has a beguiling quality that tempts visitors to try other ingredients they’ve never tasted before. As you might expect, the bartenders dress in shirts, ties and vests and greet guests with a politesse not found a most bars in LA. The drink menu is labeled a Catalogue of Parts; inside I found drinks like the Absinthe 75, made with the licorice flavored green spirit; and The Mistress, a flirty drink with pomegranate syrup and champagne.

But since it’s spring I decided to try a the Amelie, a seasonal strawberry sparkling cocktail that’s new on the list. Demarest was even kind enough to share the recipe below. I sipped the fresh, cool Amelie and then got on to my next appointment, unfortunately before the 8:30 aerial dance and acrobatic show. I plan to go back on July 28 for the special event called Radio Room, when Demarest will be working behind the bar and treating guests to some of his electrifying cocktails while a unique cabaret style show that includes AiRealistic unfolds above.

The Amelie

2 fresh strawberries, hulled
2 cucumber slices
1-1/2 ounces white rum
3/4 ounce lime juice
1/2 ounce honey syrup (equal parts honey and water blended)
float of champagne
In a cocktail mixing glass, muddle the strawberries and cucumber slices. Add the rum, lime juice and honey syrup and ice. Shake until well chilled then strain into a tall, Collins style glass filled with ice. Top with a float of champagne. Serve with a straw.
From The Edison Room in Los Angeles

Bubbly Girl Cocktail Recipes

Recipes for Simple & Sexy Valentine’s Champagne Cocktails

February 13, 2009
Raspberry wine mingles with champagne in this sexy cocktail.

Raspberry wine mingles with champagne in this sexy cocktail.

When Valentine’s Day approaches, the sexiest thing you can serve is a cocktail that stars sparkling wine or champagne. The combination of hearing the cork popping and the tickly bubbles seem to inspire romance.

Whether raspberry makes your heart flutter or you prefer the sophisticated and subtle flavor of roses, you’ll find that both my Raspberry Royale and Vintage Rose cocktails delightful. These are exactly the kind of fun and creative drink recipes you’ll find in my new book The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion being released this summer by Clarkson Potter.

Raspberry Royale
Makes 1 cocktail
1 ounce Trader Joe’s Raspberry Wine
4 to 5 ounces chilled champagne or sparkling wine
1 lemon twist
1 fresh or frozen raspberry

Add raspberry wine to a champagne flute. Top with chilled champagne or sparkling wine. Twist the lemon peel over the glass to release the oils and then drop it in. Add the raspberry and serve.

Cafe Chloe infuses simple syrup with organic rose petals to make this syrup.

Cafe Chloe infuses simple syrup with organic rose petals to make this syrup.

The Vintage Rose cocktail features a lovely rose-infused simple syrup created in the kitchen of Cafe Chloe in San Diego’s East Village. If you can’t get there to buy your own bottle, then take simple syrup and add rose water from a Middle Eastern grocery until you have a flavor you like. By the way, rose has long been regarded an aphrodisiac; its essence actually helps calm the body.

Vintage Rose Cocktail

Makes 1 cocktail
3/4 ounce rose syrup
4 to 5 ounces chilled sparkling wine or champagne
lemon twist (Meyer if possble)
organic rose petal (optional)

Add the rose syrup to a champagne flute. Top with the sparkling wine. Twist the lemon peel over the glass to release the oils and then drop it int the flute. Add an organic rose petal if you’ve got one handy.

Serve them in your favorite flutes, I’m currently in love with the vintage-y Horta champagne flutes that are a steal in my opinion for $12 apiece from Anthropologie.com.

A twist of Meyer lemon mimics the lemony fragrance of my favorite lavender roses.

A twist of Meyer lemon mimics the lemony fragrance of my favorite lavender roses.