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non-alcoholic

Bubbly Events, Bubbly Girl Cocktail Recipes, Drinks

Celebrate Summer with A New Strawberry Cocktail

June 20, 2012

It’s officially here: the start of summer 2012! But the weather has been so gorgeous for the past few weeks that I already initiated it by creating some new summer drinks starring strawberries.

Even though strawberries make their first appearance in spring, it’s this time of year when they start to get really sweet, plentiful and affordable, which makes them perfect for cocktails.

The Pink Berry Punch, shown above, is a non-alcoholic drink that I made with organic Driscoll’s strawberries, pineapple and pink grapefruit juice along with¬†Perrier Mineral Water.

It was easy, since I fed everything into my juicer. And I showed a crowd of 50 guests how easy it was to use the Breville Juice Fountain to make drinks last Saturday at Bloomingdale’s San Francisco Centre during the Cuisine Noir Magazine Summer Celebration. The demo, which included two delicious recipes by Chef Berlin Lillard II (for a crispy glazed shrimp and a spicy cucumber mint granita), wouldn’t have gone so smoothly without our fabulous hostess: Chef Candi Austin, the culinary specialist at Bloomingdale’s.

In the Bloomingdale’s demo kitchen, with the ingredients for the strawberry and Perrier Pink Berry Punch we served the crowd.

Here’s the recipe if you want to try making the Pink Berry Punch at home. You’ve probably noticed that these flavors would work well with a splash of gin or rum as well. But one in a while, it’s nice to make a drink that everyone at the party can enjoy.

Pink Berry Punch

1/2 cup organic strawberries, hulled

1 pink grapefruit, peeled

4 sprigs fresh mint

1/2 cup fresh pineapple chunks

1/4 cup Perrier Mineral Water

small strawberry and sprig mint, for garnish

Feed the strawberries, grapefruit, mint and pineapple through your juicer. Let the juice settle and then strain into a cocktail glass. Add the chilled Perrier water. Garnish with the small strawberry and the sprig of mint.

Makes one drink

By Maria Hunt aka The Bubbly Girl. All rights reserved.

We had a great crowd of 50 guests for the Summer Celebration at Bloomingdale’s San Francisco Centre.

 

Bubbly Girl Cocktail Recipes, Drinks

Strawberry Smash Cocktail Recipe

January 31, 2011

Strawberry Smash

This variation on the mojito lets you mix strawberries with your favorite herb such as mint, basil, lemon verbena, cilantro, rosemary or thyme. Be sure to try the drink out before serving it to friends so you get the amount of herbs dialed in to your taste buds. It’s tasty with the alcohol or without; for a totally non-alcoholic drink, use sparkling water instead of the prosecco.

  • 3 ripe organic strawberries, hulled and sliced
  • 6 leaves of one fresh herb such as mint, basil, verbena, cilantro OR 1-inch section of fresh rosemary or thyme
  • 1 ounce good white rum like 10 Cane or clean white gin like Bombay Sapphire
  • 1 ounce all-natural sour mix (see note)
  • 2 ounces prosecco

Add the strawberries and your selected herb to a rocks glass. Smash the strawberries and herbs gently with a muddler until the berries are a pulp and the herbs smell strong. Add the rum or gin if using and sour mix to the glass and give it a stir. Fill 3/4 full with ice. Top off with the prosecco. Garnish with a sprig of the herb you used.

Note: To create my all natural sour mix, mix 1 cup lemon and or lime juice with 1 cup sugar in a medium non-reactive saucepan. Heat over a low-medium flame, stirring to dissolve the sugar. When cool, pour syrup into a sterile glass bottle and refrigerate. Keeps for up to 2 weeks.

By Maria Hunt, author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion

Bubbly Girl Cocktail Recipes

Red, White & Blue Mojito – A Perfect Summer Cocktail

June 28, 2009
Raspberries, white cherries and blueberries make this Red, White & Blue Mojito perfect for the 4th of July or all summer long. (Photo by Maria Hunt)

Raspberries, white cherries and blueberries make this Red, White & Blue Mojito perfect for 4th of July barbecues and picnics and all summer long. (Photo by Maria Hunt)

Summer is here and it’s the time for refreshing and light cocktails. Nothing says that more to me than juicy summer fruit like raspberries, blueberries and cherries.

With July being National Berry Month and the peak season for all sorts of berries, its make a perfect time to explore making cocktails with them – so I am. All through the month of July, look to The Bubbly Girl for drink and food recipes using fresh berries.

With the 4th of July approaching, I created this Red, White & Blue Mojito with raspberries, white cherries and blueberries. Look for organic berries – Driscoll’s organic berries can be found at many grocery stores – as berries can absorb chemical residues from pesticides. This light cocktail doesn’t use rum – though you can certainly add a splash of your favorite white rum if you must. Instead I designed this drink to either be a non-alcoholic faux-jito with sparkling water for people who don’t drink or as a sparkling cocktail flavored with a little Chambord black raspberry liqueur and brut sparkling wine for those who do. A splash of Homemade Sour Mix – one of the recipes from my sparkling cocktail book The Bubbly Bar available on Amazon.com – adds brightness.

This berries, cherries and mint in this cocktail are muddled, meaning they’re gently smashed with a tool called a muddler until they release their juice and fragrant oils. I love my wooden muddler that a friend brought me from Brazil years ago, but many of the newer muddlers are made from a combination of plastic and metal because they’re easier to clean. When muddling, be sure to choose a sturdy glass like this vintage style tumbler from Anthropologie stores or the glass from a cocktail shaker.

Red, White & Blue Mojito
Makes 1 cocktail
3 red raspberries
2 white cherries, pitted and halved (or 3 golden raspberries in season)
4 blueberries
4 fresh mint leaves
1 ounce Homemade Sour Mix (See Recipes Page)
NEXT ADD EITHER:
4 ounces sparkling water
OR
3/4 ounce Chambord black raspberry liqueur
3 to 4 ounces brut or extra dry sparkling wine
berries and mint for garnish

Add the raspberries, white cherries (or golden raspberries) blueberries and mint to a sturdy glass. Slowly smash the fruit and herbs with the muddler until you have a juicy and fragrant pulp in the bottom of the glass. Add the sour mix and fill the glass 3/4 full with crushed ice. For the faux-jito, top with the sparkling water and stir gently. Or if you want a drink with alcohol, add the Chambord and then top with the sparkling wine and stir gently. Garnish with a combination of berries and mint.