It’s hard to believe it’s finally happening, but after three years of work and waiting, my book “The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion” is on sale today!!
It’s a beautiful, fun and useful book, filled with great classic and original drinks that mix international sparkling wines like brut champagne, prosecco, cava with fine spirits, seasonal fruits and herbs and homemade syrups. Plus there’s a great guide to visiting California sparkling wineries and buying great bubbly in any price range. But don’t take my word for it; Washington Post spirits writer Jason Wilson wrote a great review on it and San Francisco based cocktail expert Camper English is featuring a Bubbly Bar book give-away on Alcademics.
In case you’re in San Diego on Wednesday Aug. 26, there’s a book launch party and farm-to-bar cocktails mixer hosted by Hotel Solamar and Slow Food Urban San Diego from 5:30 to 7:30 p.m. Admission is free; the $20 Bubbly Special includes a signed copy of the book and three cocktails from the book featuring Domaine Chandon sparkling wine.
One of the drinks we’ll be serving on Wednesday is Tisana, a fruity, golden punch — very much like sangria — that features passionfruit, pineapple, pink grapefruit and orange juices spiked with brandy and brut sparkling wine. I’ll also be making this drink on CW6 on Wednesday; here’s the recipe in case you’d like to try it at home.
Tisana Punch
Inspired by a fruit punch commonly served in Venezuela, this golden concoction is always appreciated. Try my version of this classic and then feel free to vary the ingredients with the fruits and juices you might have on hand, taking care to balance the sweet and tart flavors. A good dark rum can also be substituted for the brandy.
2 cups pineapple juice
2 cups orange juice
2 cups pink grapefruit juice
1-1/2 cups passion fruit juice
1 ripe mango, diced
1 green apple, diced
pulp from one passion fruit
6 ounces brandy
2 teaspoons Angostura bitters
2 bottles cava, chilled
10 fresh shavings of nutmeg
Combine the juices and fruits in a punch bowl or large pitcher and then add the brandy and bitters. Pour in the cava. Top with the freshly grated nutmeg and serve with ice if you like.
Makes 12 servings
From: “The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion” by Maria C. Hunt (Clarkson Potter $16.99)
