Browsing Tag

cocktail

Drinks
Raspberry Mojito Float

Raspberry Mojito Floats 6 fresh raspberries, plus 1 extra 3 fresh mint leaves, plus sprig for garnish 1 ounce Zaya rum 1/2 ounce simple syrup 1 teaspoon lime juice 3 ounces prosecco scoop lime sherbet or sorbet Muddle six raspberries, 3 mint leaves, rum, simple syrup and lime juice in a cocktail mixing glass. Strain the contents into a small flute. Top with the prosecco and add the lime sherbet or sorbet. Thread the mint sprig through the raspberry to make a garnish and serve right away.
January 31, 2011
Cocktail Recipes, Drinks
Quo Vadis Apertivo Cocktail Recipe

I had never been a big fan of the Italian aperitif Campari until bartender Paul Mant made me this brilliant champagne cocktail at Quo Vadis Club in London. The clementine (tangerine) juice and the bubbles soften the Campari’s bitterness to a pleasant note. This cocktail is as delicious at 3 a.m. as it is at the end of long evening or served at brunch. Makes 1 cocktail 3/4 ounce clementine juice 1/2 ounce lemon juice 1 teaspoon simple syrup or agave nectar 3/4 ounce Campari 3 ounces champagne lemon twist, for garnish Add clementine juice, lemon juice, simple syrup or agave nectar if using and Campari to a cocktail shaker filled with ice. Shake vigorously until the mixture is well-chilled. Pour into a small stemless flute or a juice glass. Top off with the champagne. Garnish with a twist of lemon. Courtesy of Quo Vadis in Soho, London
January 31, 2011
Drinks
The Kind Cocktail

With so many antioxidants, organic spirits and wine from organically grown grapes, this custom cocktail I created for Alicia Silverstone’s Kind Diet book signing in San Diego is practically a health tonic! 2 ounces organic Pomegranate/Blueberry/Acai juice, like Lakewood 1/2 ounce Rain organic vodka or vanilla infused soju 3 ounces Mionetto Organic Prosecco edible flowers from San Diego Specialty Produce Add the chiled pomegranate blend juice and vodka or soju to wine glass or champagne flute. Top with the chilld prosecco. Garnish with edible flowers like orchids, daisies, rose petals or pansies. By Maria Hunt aka The Bubbly Girl, author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99)
January 31, 2011
Drinks
Kismet Cocktail

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
January 31, 2011
Cocktail Recipes
Buck’s Fizz Cocktail Recipe

Created at the Buck’s Club in London in 1921, this is one of the most frequently enjoyed champagne cocktails in the world. Leave out the grenadine, and it becomes a Mimosa, named for the bright golden flowers on the mimosa tree. Makes 1 cocktail 1/2 ounce Grenadine 1 ounce orange juice 4 ounces champagne Add grenadine and orange juice to a champagne flute. Top with champagne and serve. By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House
January 30, 2011