There’s something incredibly alluring – and delicious – about the combination of roses, raspberries and sparkling wine. The flavor of roses and tart raspberries meld so well, and the bubbles are like an atomizer that bring the gorgeous scent floating out of the glass.
I’ve made plenty of rose and raspberry cocktails over the years, but when Valentine’s Day come around, I like to revisit it to see if I can invent anything new. I love the way the combination of rose and raspberry is a beautiful shade of pink and it’s intensely flavored enough to work with a variety of spirits.
(For some of my favorite pink wines, check out this Valentine’s Day rosé post on Williams-Sonoma’s Blender blog.)
This year I was inspired by the release of Pink Pigeon, a Madagascar vanilla-scented rum from the African island of Mauritius. I used a rose syrup in my cocktail, but it also works with a Tea Rose Petal Jam like this one from Harvest Song. I balanced the fruity and floral flavors in this cocktail with a splash of Campari. Like love, a good cocktail is bitter and sweet.
Pink Rose Cocktail
1 ounce Pink Pigeon Rum
3 raspberries, fresh or thawed frozen ones, plus one for garnish
1/2 ounce rose syrup (or 1 tsp. Tea Rose Petal Jam)
1/2 ounce lemon juice
1 teaspoon Campari
2 ounces sparkling wine, brut, brut rosé or blanc de noirs
fresh organic rose petal
Add the rum and raspberries to a cocktail shaker and muddle. Add the rose syrup (or jam), lemon juice and Campari. Shake until well-chilled, then double strain into a champagne coupe. Top with chilled sparkling wine, then garnish with a rose petal and the remaining raspberry.
©By Maria C. Hunt aka The Bubbly Girl
Even if you already celebrated Valentine’s Day over the weekend, it’s nice to extend the love-fest one more day, no? So if you’re still trying to think of a special and easy to treat your sweetheart for Valentine’s Day, you’re in luck. I’ve put together a slide show of some of my favorite pink foods and drinks — along with simple recipes and wine pairing suggestions.
Most of the recipes have appeared at some time or another on The Bubbly Girl.com. Stop by the recipes section for the Kismet Cocktail, Raspberry Royale cocktail, the Chocolate Corks, which are airy but chocolaty and moist since they start with a yeast-based chocolate dough.
To make the super-simple and classic Jack Rose cocktail, add 1 ounce Pama pomegranate liqueur, two ounces applejack (or Calvados if you can’t find it) and the juice of half a lime to a cocktail shaker filled with ice. Shake it until your hands are really cold, then strain it into a smallish martini glass.
You could pick up ingredients for most of these recipes at Trader Joe’s, along with the super-affordable Blason Cremant de Bourgogne Brut Rosé, which comes from Burgundy. The Italian sparkling dessert wine Brachetto d’Acqui is getting more and more popular; it’s usually at BevMo or a larger liquor stores with a decent wine department.
It’s that season when people start thinking about red and pink drinks — the two staple colors of Valentine’s season entertaining. I love working with red fruits like raspberries because the color is so inviting and the sweet-tart berries add such a bright flavor.
I was thinking about a grown-up raspberry milkshake when I came up with this Raspberry Dream cocktail that mixes the fruit with the black raspberry liqueur Chambord, vanilla-infused vodka and a splash of half-and-half.
If you need another reason besides deliciousness to drink your raspberries, it turns out they’re really good for you. Raspberries are high in ellagic acid which helps prevent free radical damage and the flavonoid compounds quercetin and kaempferol, which play a role in fighting a number of diseases, according to World’s Healthiest Foods. Black raspberries may help ward off colon cancer, according to this study from the University of Illinois at Chicago reported on Science Daily.com.
Sounds good to me!
4 fresh or frozen raspberries
1 tablespoon half-and-half
2 ounces Chambord
1 ounce vanilla-infused vodka, see note
Muddle the raspberries in a cocktail shaker glass. Add the half-and-half, Chambord,
simple syrup, vodka and ice. Shake until well-chilled. Strain into a martini glass. Garnish
with a raspberry.
Note: Making your own vanilla vodka is easy, just slit a vanilla bean, slide it into your favorite vodka and wait a few days.
© The Bubbly Girl, 2011
It’s almost the 4th of July, which means its time to pull out this recipe for a Red, White and Blue Mojito.
I admit, I’ve shared this recipe for a sparkling mojito with red raspberries, white cherries and blueberries before.
But I think it bears repeating, since it’s such a fun way to use seasonal summer fruit. And it’s the perfect way to feature the limited edition Chandon American Summer Brut Sparkling, a cool white bottle covered in red and blue stripes.
And it’s so much better to create a color-coordinated Fourth of July or Bastille Day cocktail without resorting to grenadine or blue curaçao.
Red, White & Blue Mojito
Makes 1 cocktail
3 red raspberries
2 white cherries, pitted and halved
4 fresh mint leaves
1 ounce Homemade Sour Mix
3/4 ounce Chambord black raspberry liqueur
3 to 4 ounces Chandon American Summer Brut Classic 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. Add the Chambord and then top with the sparkling wine and stir gently. Garnish with a combination of berries and mint.