Tag Archives: Prosecco

4 Champagne & Orange Juice Cocktails

Posted on February 7, 2013 | Comments Off

A Buck’s Fizz by any other name is what most Americans know as a Mimosa. This Sunday brunch staple may well be the most commonly known Champagne cocktail. The Buck’s Fizz or Mimosa is a simply elegant cocktail which turns an ordinary breakfast into an invitation for leisurely conversation.

The Buck’s Fizz originated in 1921 with barman, Pat McGarry, the first bartender of the famous Buck’s Club in London. McGarry is also the recognized creator of the original Sidecar cocktail. Captain H. J. Buckmaster established the Buck’s Club in 1919. He wanted an American Cocktail Bar rather than the stuffy traditional gentlemen’s clubs in existence at the time. He must have hit upon something, because the Buck’s Club made its way into contemporary fiction writing and has hit Hollywood’s big screen.

With only two ingredients, Champagne and orange juice, the Buck’s Fizz is an easy preparation. A Buck’s Fizz is heavier on orange juice than the Mimosa version that followed a few short years later, making its appearance at the Ritz Hotel in Paris in 1925. Both are very similar, the difference being only in the ratios of Champagne to orange juice. If Champagne is not available or desired, sparkling wine or Prosecco may be used. Fresh orange juice is always a plus, but is not absolutely necessary to make either of these cocktails a winning combination.

Buck’s Fizz

4 ounces Orange Juice

2 ounces Champagne

Pour chilled orange juice in chilled champagne flute. Top with champagne. Garnish with float of grenadine and maraschino cherry if desired.

Mimosa

2 ounces Orange Juice

4 ounces Champagne

Pour chilled orange juice in chilled champagne flute. Top with champagne. Garnish with float of grenadine and maraschino cherry if desired.

Barman Frank Meier or the Ritz Bar created an alternate version to the Mimosa calling it a Valencia.

Valencia

1 ounce Orange Juice

1/2 ounce Apricot Liqueur

5 ounces Champagne

Orange Spiral Garnish

Pour chilled orange juice and apricot liqueur in chilled champagne flute. Top with champagne. Garnish with orange spiral.

Yet another version of this ever popular cocktail is the French Mimosa using Grand Marnier. Cointreau or other Premium Orange Liqueur may be used as a substitute as well.

French Mimosa

1 ounce Orange Juice

1/2 ounce Premium Orange Liqueur

5 ounces Champagne

Orange Spiral Garnish

Orange Bitters – optional

Place chilled orange juice and orange liqueur in chilled champagne flute. Add orange bitters if desired. Top with champagne. Garnish with orange spiral.

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Posted in Champagne & Bubbly

Tagged Apricot Liqueur, Brunch, Buck's Club, Buck's Fizz, Captain H. J. Buckmaster, Champagne, Cointreau, French Mimosa, Grand Marnier, Grenadine, Mimosa, Orange Bitters, Orange Juice, Pat McGarry, Premium Orange Liqueur, Prosecco, Ritz Hotel, Sparkling Wine, Valencia

Cabana Kiss

Posted on February 23, 2012 | Leave a comment

Cabana Kiss is the perfect salacious cocktail accompaniment for those lusting for something flavorful. Easy, flirty and sexy; this cocktail is a winner for any late night rendezvous. Originally tasted at Tales of the Cocktail ’09 at the Seven Deadly Sins tasting party. Cocktail mixed and served by Duggan McDonnell.

Cabana Kiss – Featured at Seven Deadly Sins “Lust”

1 measure Cabana Cachaca

1/2 measure Fresh Lemon Juice

1/2 measure Simple Syrup

2 Strawberries

2 measures Prosecco

Strawberry Slice Garnish

Muddle strawberries, lemon juice and simple syrup in mixing glass. Add cachaca and ice. Shake to blend and chill. Strain into champagne glass. Top with Prosecco. Garnish with strawberry slice.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Cocktails, Tales of the Cocktail

Tagged Cabana Cachaca, Cachaca, Champagne, Prosecco

Prohibition Era Spirit: Aperol

Posted on December 5, 2011 | Leave a comment

Aperol, introduced in Padua, Italy in 1919, set modern day standards ahead of its time by creating a spirit with a lower alcohol content of just 11%. The trendy and easily adaptable Aperol inspired an aperitif that went on to become the signature drink of Italy; the Aperol Spritz. Even today, the Aperol Spritz continues to thrive as a classic. In a cocktail world spinning with new infusions and creations released on the market every day, a classic which has stood the test of time like Aperol should not be overlooked.

Aperol is a dark orange Italian aperitif with a sweet orange flavor. It is made from a blend of base spirit, rhubarb, chinchona, genziana and of course the best kept secret of combination herbs. While the Aperol Spritz is the clear-cut traditional Aperol cocktail to experiment with, there are of course many recipe creations to please the palate. Hendrick’s Gin fashioned the Unusual Negroni using Aperol rather than Campari giving the classic a unique spin. Various modern day mixologists have taken this pre-prohibition spirit in many flavorful directions for palate pleasing cocktails sure to delight the senses. Celebrate Prohibition Repeal Day, Saturday, December 5, with an authentic prohibition era spirit; Aperol.

Aperol Spritz

2 measures Prosecco

1 measure Aperol

Splash of Soda Water

Orange Slice Garnish

Build over fresh ice in an Old Fashioned glass. Garnish with an orange slice if desired.

Aperol Royal

3 measures Spumante Brut

1 measure chilled Aperol

Lemon Twist Garnish

Pour chilled Aperol into a champagne flute. Top off with chilled Spumante Brut. Garnish with lemon twist spiral if desired.

Aperol Betty

2 measures Aperol

2 measures Orange Juice

1 measure Grapefruit Juice

Grapefruit Slice Garnish

Combine liquids in a cocktail shaker with ice. Shake to blend and chill. Strain into a chilled cocktail glass. Garnish with thin slice of grapefruit on rim of glass.

Aperol Classico

1/2 measure chilled Aperol

Splash Sparkling Water

Orange Peel Garnish

Chill Aperol ahead of time. Add Aperol to chilled cocktail glass or champagne flute. Top with sparkling water. Garnish with orange peel twist.

Aperol on the Rocks

2 measures Aperol

3-4 ice cubes

Orange Slice Garnish

Place Aperol in a rocks glass over fresh ice. Garnish with a fresh orange slice. Enjoy!

Aperol Orange

1 measure Aperol

2 measures Orange Juice

Orange Slice Garnish

Build in a rocks glass over fresh ice. Garnish with orange slice if desired.

Aperol Pompelmo

1 measure Aperol

2 measures Grapefruit Juice

Grapefruit Wedge Garnish

Build in a rocks glass over fresh ice. Garnish with fresh grapefruit wedge.

Aperol Vodka

2 measures Aperol

1 measure Vodka

Combine liquids in a cocktail shaker with ice. Strain into a cocktail glass.

Rhubarb the Reindeer – created by Junior Merino

1-1/2 measure G’vine Nouaison

3/4 measure Sloe Gin

1/4 measure Aperol or a splash of Campari

1/2 measure Simple Syrup

1/2 measure Lime Juice

1/4 measure Fresh Rhubarb Juice

1-1/2 measure Berry Infused Tea

Place liquids in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice.

Winter G’ubilee – created by Junior Merino

1-1/2 measure G’vine Nouaison

1/4 measure Aperol or Campari

3/4 measure Pineapple Juice

3/4 measure Pomegranate Juice

1/2 measure Simple Syrup

3/4 measure Lemon Juice

Place liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass.

G’indian Summer

2 measures G’vine Gin

3/4 measure Aperol

1 measure Pomegranate Juice

1 measure cold Green Tea

1/4 measure Simple Syrup

Orange & Lemon Slices Garnish

Place liquids in cocktail shaker with ice. Shake to blend. Strain into rocks glass over fresh ice. Garnish with orange and lemon wheels.

High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2011 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Cocktails, Daily Holidays

Tagged Aperol, Campari, Champagne, Fresh Lime, G'vine Gin, Gin, Grapefruit Juice, Orange Juice, Pineapple Juice, Pomegranate Juice, Prohibition Repeal Day, Prosecco, Rhubarb, Simple Syrup, Sloe Gin, Tea, Vodka

San Valentin

Posted on February 8, 2010 | Leave a comment

In 5 Times You shouldn’t Text Him, Number 2 – Don’t text ‘When you’re drunk’ hits the nail on the head. The rule applies to everyone; in a relationship, out of a relationship, brother, sister, best friend or otherwise. Just because someone is listed in your phone on speed dial or otherwise doesn’t mean they want to hear from you at 3am slurring words or giggling asking for a drink recipe (yes, happens to me frequently). It isn’t funny, attractive or cute. It is just plain annoying and wakes people from a good night’s sleep. Oh, and prospective guy or girlfriends most likely won’t stick around long with frequent drunk texting either. It will certainly nix your chances for that great Valentine’s Day date just around the corner.

Jot down the recipe and have it at the ready. Don’t call to ask. CAZADORES Tequila makes this drink recipe easy enough for anyone to look like a pro with a just handful of ingredients combining for a winning sparkling sensation.

Cazadores’ San Valentin

1 ounce Cazadores Reposado Tequila

1-1/2 ounce Pink Guava Nectar

3/4 ounce Raspberry Liqueur

Martini & Rossi Prosecco

Lemon Twist Garnish

Combine Cazadores Tequila, nectar and liqueur in a cocktail shaker with ice. Shake to chill. Strain into a champagne flute. Top with Martini & Rossi Prosecco. Garnish with lemon twist.

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Posted in Valentine's & Lover's Cocktails

Tagged Guava Nectar, Prosecco, Raspberry Liqueur, Tequila, Tequila Cazadores, Valentine's Day

The Midnight Kiss

Posted on December 31, 2008 | Leave a comment

Who wouldn’t want a kiss at the stroke of midnight? With this little number The Midnight Kiss is available long before the clock strikes the magic number.

The Midnight Kiss

1 ounce Prosecco

3 ounces NUVO Sparkling Liqueur

2 each Raspberries and Blackberries

Gently muddle raspberries and blackberries in mixing glass. Add prosecco and stir. Pour into champagne flute. Top with NUVO Sparkling Liqueur.

The flavor of The Midnight Kiss is exceptional. However the first swallow is all fruit pulp; hardly lovely for a cocktail in my opinion. Aesthetically this is beautiful to look at as is the case with a Mojito for instance. But muddled drinks jam drinking straws and become continuous mouthfuls of food rather than sipping drinks. Perhaps strain the berries and prosecco into the champagne flute. Love the essence of The Midnight Kiss, but not the fruited floater experience.