The Desert Rose cocktail — with guava, passion fruit, lime and of course tequila — makes a great sparkling alternative to a classic margarita for Cinco de Mayo.
Who doesn’t love a margarita, especially on an important drinking holiday like Cinco de Mayo? As you’re probably aware, Cinco de Mayo is not Mexico’s equivalent of the Fourth of July. May 5 was the date of an important battle near the city of Puebla where the Mexican army defeated French forces.
Here in the US, it makes a great time to enjoy Mexican beer, tequila and margaritas. There are so many great twists on the classic lime and tequila cocktail (Pink Cadillac anyone?), so I thought of a way to add some of my favorite tropical fruits to the drink while I was writing my champagne cocktail book The Bubbly Bar. A few drops of rose water, guava and passion fruit make my Desert Rose one of the most fragrant margaritas you’ll ever enjoy.
In this sultry sparkling version of a margarita, guava nectar and passion fruit juice add the sweet-tart flavor that would ordinarily come from sour mix.
1 ounce guava nectar
1 ounce passion fruit juice
Â½ ounce tequila
Â½ ounce Grand Marnier
Juice of ½ lime
3 drops rose water (optional)
3 ounces dry sparkling wine
1 key lime slice for garnish
Add guava and passion fruit juices, tequila, Grand Marnier, lime juice and rose water if using to a cocktail shaker filled with ice. Shake until well chilled. Strain into a margarita style glass. Garnish with the lime.
Makes 1 cocktail
From: The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, 2009)
Kismet means fate. I like the concept and the name for this cocktail filled with ingredients that just may invite romance.
1 ounce Pama pomegranate liqueur or pomegranate juice
1-1/2 ounces passionfruit-orange juice
1/2 ounce ginger liqueur
3 ounces sparkling wine
3 pomegranate seeds
Add Pama pomegranate liqueur or pomegranate juice, passion-fruit juice and ginger liqueur to a champagne flute. Top with chilled sparkling wined. Garnish with the pomegranate seeds.
Makes 1 cocktail
© 2009 The Bubbly Girl
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.
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