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Tequila

Bubbly Girl Cocktail Recipes, Drinks

Drink a Desert Rose Margarita for Cinco de Mayo

May 5, 2012

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.

Desert Rose

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

½ ounce tequila

½ 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)

 

Bubbly Girl Cocktail Recipes

The Bubbly Girl Drink of the Week: Blood Orange Margarita

May 15, 2009
The Blood Orange Margarita at Whisk'n'ladle features a hibiscus infused tequila, but you can use the regular stuff at home.

The Blood Orange Margarita at Whisk'n'ladle in La Jolla features a hibiscus infused tequila, but you can use the regular stuff at home.

Ian Ward makes some of the tastiest and most creative cocktails in San Diego, but alas they’re not usually the kind of drinks mere mortals can make at home. Take the super tangy Blood Orange Margarita that Ian made for me on a recent visit to Whisk’n’ladle.

Turns out that he mixes it with a hibiscus blossom infused-tequila; and then the nice pink layer on top is a blood orange foam that includes gelatin and coconut.

The thing that I took away from the experience though is remembering the intensely tart flavor of blood oranges. On early visits to Northern Italy, I fell in love with the sweet tart taste of blood orange juice, since that’s usually what you get when you order a glass of fresh orange juice. You’ll find that although many blood oranges aren’t ripe enough to eat on their own, they really shine when mixed with a bit of sweetener, such as agave nectar. Here’s my version of a Blood Orange Margarita, to use the last of these fruits from the farmer’s market.

Blood Orange Margarita

1-1/2 ounces good tequila

3/4 ounce Cointreau

1/2 ounce agave nectar

1 ounce fresh blood orange juice

1 ounce fresh lime juice

Add the tequila, Cointreau, agave nectar, blood orange juice and lime juice to a cocktail shaker filled with ice. Shake until well chilled, about 30 times or until your hands are really cold. Strain the contents into a wide flute style glass or a traditional margarita glass.

Cheers!

Bubbly Girl Cocktail Recipes

Desert Rose: A Sparkling Cinco de Mayo Cocktail Recipe

May 4, 2009
Fragrant guava nectar and cava sparkling wine make the Desert Rose a chic Cinco de Mayo drink. (Photo by Paul Body)

Fragrant guava nectar and cava sparkling wine make the Desert Rose a chic Cinco de Mayo drink. (Photo by Paul Body)

Whew, it’s been a busy cocktail week with Cinco de Mayo coming hot on the heels of Champagne Juleps for Derby Day this weekend!

Fortunately, I created this fun and fragrant sparkling tequila cocktail called The Desert Rose for my book The Bubbly Bar. It uses the same sweet-tangy-tequila formula as a margarita, but I thought a blend of guava and passion fruit juices would give this drink a tropical flair.

It gets its sparkle from cava, the sparkling wine from Catalonia in Spain, but any brut or dry sparkling wine would work. Segura Viudas makes several great and affordable cavas as does Cristalino. For a great in depth discussion of cava, check out this article from the Culinary Institute of America. Guava and passion fruit juices can be found in the juice aisle of any Asian or Latin grocery store.

Salud!

The Desert Rose

Makes 1 cocktail

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
1 ounce tequila
½ ounce Grand Marnier
Juice of ½ lime
3 drops rose water (optional)
3 ounces dry or brut cava, chilled
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. Top with the cava or sparkling wine. Garnish with lime.

Bubbly Girl Cocktail Recipes

The Bubbly Girl’s Drink of the Week: Angel Eyes at La Puerta

April 24, 2009
The Angel Eyes uses Ronsangel hibiscus infused tequila and the vintage liqueur Creme de Violette.

The Angel Eyes uses Rosangel hibiscus infused tequila and the vintage liqueur Creme de Violette.

With spring turning into summer — at least in San Diego — it seemed the perfect time for a fresh floral cocktail. I love the complexity and hint of mystery that floral flavors add to cocktails. When they’re used with champagne, the bubbles take those wonderful scents into the air and add another dimension to the experience.

Rosangel is a new hibiscus infused tequila by Gran Centenario that has a subtle floral flavor and just happens to be a gorgeous shade of pink. Jennifer Queen, the head bartender at the hip Mexican restauant La Puerta in San Diego, uses Rosangel and a vintage liqueur called Creme de Violette to craft a seductive champagne cocktail she calls Angel Eyes. If pink, hibiscus flavored tequila strikes your fancy, then check out the gallery of Rosangel recipes like a Rosangel Ruby Fizz from Julier Reiner and other top mixologists from around the nation.

ANGEL EYES

1 ½ oz. Gran Centenario Rosangel Tequila

½ oz. Creme de Violet

½ oz. Agave nectar

4-5 Muddled Blackberries

Squeeze of Lemon

Rosé Champagne

Preparation: Shake all ingredients in a cocktail shaker filled with ice and fine strain into a Champagne flute.

Top with Rosé Champagne and garnish with a sprig of mint.

From Jennifer Queen, La Puerta in downtown San Diego