Friday, January 27, 2012

Happy Hour Cocktails from "The Bubbly Bar"



It's Friday, and I like to share cocktail recipes with you, because, well, it's Friday!  Before you know it
it will be 5 o'clock, and you may want to gather with friends, maybe even have them over.  These recipes are from The Bubbly Bar, a great book that has many cocktails using champagne and sparkling wines as the base. I thought these two looked interesting and different.  Let me know if you happen to try one.
Cheers!



Lava Lamp
Makes 1 cocktail

1 once Pama pomegranate liqueur or 3 tablespoons of pomegrante juice
5 onces sparkling wine
3 pomegranate seeds

Add the pomegranate liqueur or juice to a champagne flute.  Fill glass with sparling wine.  Drop in seeds.


Tiziano
Makes 1 cocktail

I know this seems like a lot of effort for one cocktail, but it looks interesting, and the drink is said to have been created by Harry Cipriani, the famous restaurateur. 

7 to 10 red grapes (to make 1 1/2 ounces fresh-pressed red grape juice)
4 to 5 ounces prosecco
1 red grape for garnish
1 green grape

Puree the grapes in a blender.  Strain the puree through a sieve into a champagne flute.  Discard the grape pulp.  Top with prosecco.  Garnish with red and green grapes on a long bamboo skewer.


Recipes by Maria Hunt
The Bubbly Bar

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