December 30, 2016
Bubbly cocktails are good all the year round. This is an incontrovertible fact. However, if you wanted to make the point that bubbly cocktails are even finer this time of the year, because of the elegant effervescence they bring to the season, well, I wouldn’t argue. Which is why today I’m sipping this Italian-inspired sparkler from Champagne Cocktails. Because I don’t like arguing. No, no, it’s because it’s a darn tasty drink, a bubbly number that’s a little different, intriguing, yummy-licious.
The Pensiero, from Champagne Cocktails
Ice cubes
1 ounces freshly squeezed orange juice
3/4 ounces Punt e’ Mes
1/2 ounce Campari
1/2 ounce simple syrup
Chilled Brachetto d’Acqui
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the orange juice, Punt e Mes, Campari, and simple syrup. Shake thoughtfully.
2. Strain the mixture into a flute glass. Top with Brachetto d’Acqui. Garnish with the lemon twist.
Tags: Brachetto d’Acqui., Campari, Champagne Cocktail, Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, orange juice, Punt e' Mes, The Pensiero, What I’m Drinking
Posted in: Champagne & Sparkling Wine, Cocktail Recipes, Italy, Liqueurs, Recipes, What I'm Drinking
October 21, 2016
At some point this month, I myself will be in Italy, and I can’t be happier about it (having lived there once, it’s easy to see that I am a big fan), and in a way this drink is a bubbly celebration of that happiness. Though, it’s also perhaps a more serious number (not in a bad way, at all) than some bubbly Italian drinks. Howso? It starts with grappa, which I love, and which is of course a cousin to wine, and as you probably guessed by the “bubbly,” this also has Italian sparkler Prosecco. Let’s hold on that for a second, to talk about the third ingredient, Cynar. A member of the digestif amari family, Cynar is crafted from artichokes along with 12 other herbs and plants. It’s a wee stitch bitter, but has a great smooth herbal-ness and a small comforting sweetness, too. It’s swell solo, but also in drinks, and plays well with the strong grappa here. But back to the Prosecco – to hold up to those other two strong personalities, you need a bubbly with its own strong sense of purpose and flavor, and here I went with Zonin Black edition (a bottle came in the mail recently – yes, I was born under a good sign). It’s a slightly spicier Prosecco, with cardamom hints alongside apple and a little floralness. Combined with our other two Italian imports, this makes for an effervescent drink that can be had both before and after dinner, and perhaps savored more than most.
The Italian Evening
Cracked ice
1 ounce grappa
1 ounce Cynar
4 ounces chilled Zonin Black edition Prosecco
Lemon twist
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the grappa and Cynar. Stir well.
2. Strain into a flute. Top with the Prosecco. Stir to combine. Garnish with the lemon twist.
Tags: cocktail recipe, Cocktail Recipes, Cynar, Friday Night Cocktail, grappa, Prosecco, The Italian Evening, What I’m Drinking, Zonin Black edition Prosecco
Posted in: Champagne & Sparkling Wine, Cocktail Recipes, grappa, Italy, Liqueurs, Recipes, What I'm Drinking
October 7, 2016
It’s only fitting to have legendary Italian favorite Campari as a core ingredient in a drink that’s all about love for those days, sometimes in September, sometimes in October, which bring a more summery-ness to fall – extra sun, an extra digit or two on the temperature, or just that feeling summer has. Why Campari? Well, Campari, if you didn’t know, is all about love. Created in the 1800s in Italy by Gaspare Campari, at first Campari was only available throughout Italy, where it became very popular. Then, Gaspare’s son Davide was born, grew up, grew to love the liqueur named after his family, and starting working at their café, the Café Campari in Milan, where he spread the legend of the liqueur. One day, when the stars where shining through the bottles filled with red in the shop, Lina Cavalieri walked through the doors. Lina was a popular opera singer, and she and Davide got along smashingly, and they started to become more than friends, if you know what I mean. Then Lina had to move to Nice, France, for an opera part. Davide was crushed, but had a light bulb moment – why not begin exporting Campari, starting with Nice? Then he would be able to bring the liqueur to those in need around the world, and also be near his lady love. That, friends, is a summer-y story, and this is a summer-y drink that’s ideal for fall (or anytime, really).
The Last Gasp of Summer
4 strawberries
3/4 ounces simple syrup
Ice cubes
1-1/2 ounces Campari
3 ounces chilled Prosecco (I went with Zonin Prosecco White edition here, cause of its floral fruitiness, which matches everything swell here)
1. Add 3 of your strawberries and simple syrup to a cocktail shaker. Muddle well, but carefully.
2. Fill the cocktail shaker halfway full with ice cubes. Add the Campari. Shake well.
3. Strain through a fine strainer into an enchantingly summerlike goblet. Top with the Prosecco. Garnish with that last strawberry (put a little slice into it, so it fits cozily on the rim).
Tags: Campari, cocktail recipe, Cocktail Recipes, Friday Night Cocktail, Prosecco, strawberries, The Last Gasp of Summer, What I’m Drinking, Zonin Prosecco White
Posted in: Champagne & Sparkling Wine, Cocktail Recipes, Italy, Recipes, What I'm Drinking
October 4, 2016
Published originally in 1838 (that’s when it started publication, at least, as it was a serial as many books were back then), Nicholas Nickleby hasn’t yet been featured in a Cocktail Talk post, which is a little surprising, since I’ve had a fair amount of Dickens Cocktail Talking. While it’s not my favorite Dickens, and maybe is considered second tier, that just means it’s amazing. It’s a little more romantic in a way then many Dickens books, and has a more Trollopean ending (if that makes sense), but I sorta like that. It’s a long read, too, which for many today in our rush-rush world is tough (wimps), but well worth reading, and sticking with, as it really starts to roll and then you get completely involved with our eponymous hero and his family, and enemies. But while it’s here, of course, is because like most Dickens (all, probably, would be safe) books, there’s a fair amount of times in pubs, at punch bowls, and just folks sipping this and that. Enough so that I’m planning a number of quotes from it here, maybe even the whole month! Let’s see how it goes, shall we? Dickens would be happy about it, I think (he’s probably one of the most, be-fun-to-have-a-drink-with authors throughout history). I’m going to start with one from a fair of sorts, where there’s a tent with a rouge-et-noir table with a loud barker, bringing people in to play with the promise of bubbly and more.
‘Gentlemen, we’ve port, sherry, cigars, and most excellent champagne. Here, wai-ter, bring a bottle of champagne, and let’s have a dozen or fifteen cigars here–and let’s be comfortable, gentlemen–and bring some clean glasses–any time while the ball rolls!–I lost one hundred and thirty-seven pound yesterday, gentlemen, at one roll of the ball, I did indeed!–how do you do, sir?’ (recognising some knowing gentleman without any halt or change of voice, and giving a wink so slight that it seems an accident), ‘will you take a glass of sherry, sir?–here, wai-ter! bring a clean glass, and hand the sherry to this gentleman–and hand it round, will you, waiter?–this is the rooge-a-nore from Paris, gentlemen–any time while the ball rolls!–gentlemen, make your game, and back your own opinions–it’s the rooge-a-nore from Paris– quite a new game, I brought it over myself, I did indeed–gentlemen, the ball’s a-rolling!’
— Charles Dickens, Nicholas Nickleby
October 6, 2015
Well, if you don’t know Casino Royale from the movies or books, where have you been hiding? It’s the first James Bond-ing, for super-spy sake! Here’s a secret between us, though. I actually hadn’t read the book, until a few weeks back, when I was traveling in the UK. It was the perfect time, and you know what – the book holds up. Both as a thriller, but also as a character study. Everything gets over-done and distilled somewhat over time, but if you like a good quick read and aren’t opposed to spies and such, and haven’t read it, give it a whirl. It’s better than the movie! And, while the Vesper quote is duly famous, it has other memorable drinking scenes and drinks, too. Check the below, for an example:
The room was sumptuous with those over-masculine trappings which, together with briar pipes and wire-haired terriers, spell luxury in France. Everything was brass-studded leather and polished mahogany. The curtains and carpets were in royal blue. The waiters wore striped waistcoats and green baize aprons. Bond ordered an Americano and examined the sprinkling of over-dressed customers, mostly from Paris he guessed, who sat talking with focus and vivacity, creating that theatrically clubbable atmosphere of ‘l’heure de l’apéritif’.
The men were drinking inexhaustible quarter-bottles of Champagne, the women dry Martinis.
— Ian Fleming, Casino Royale
PS: That “Americano” would be the drink, if you’re wondering, not the coffee, which is a more recent way of moniker-ing that style of java.
January 30, 2015
I’ve had a Blue Train cocktail up here on the Spiked Punch blog in the past, and it’s a good drink. There is, however, another Blue Train cocktail I like, based on one I saw called the Blue Train Special. It’s a bubbly mix, a celebratory number, an effervescent affair, one that’s sure to provide a hint of elegance for those occasions that demand such. You should try it, whether you’re on a train or not. Though really, it might be, now that I think about it, better when actually had on a train.
The Blue Train, from Champagne Cocktails
Ice cubes
1 1/2 ounces brandy
1 ounce fresh pineapple juice
Chilled brut sparkling wine
Pineapple chunk, for garnish, (optional)
1. Fill a cocktail shaker three-quarters full with ice cubes. Add the brandy and pineapple juice. Shake well.
2. Strain the mixture through a fine strainer into a Champagne flute. Top with chilled sparkling wine and garnish with a pineapple chunk on a toothpick.
December 26, 2014
This bubble number is ideal for taking your New Year’s Eve celebrations from mundane to insane (in the good way), from dull to dandy, and from so-so to go-go. Not only does it take the spotlight drink into another realm of awesome, but as it’s also a drink that inducing dancing, it’s sure to add the hop to your New Year’s Eve step. It does take a little bit of prior planning, cause you have to make lavender simple syrup. But that’s not tough at all. Just add 1/4-cup fresh lavender, 2 cups sugar, and 1-1/2 cups water to a medium-sized saucepan. Raise the heat to medium high, and heat until it reaches a low boil, stirring regularly. Once it reaches that low boil, reduce the heat to medium low and keep the syrup at a simmer, still stirring, for 5 minutes. Remove from heat and let cool completely. Then strain it, and start singing Auld Lang Syne.
The Lavanda, from Champagne Cocktails
Ice cubes
2 fresh lavender sprigs
1 1/2 ounces gin
3/4 ounce lavender simple syrup (see note)
Chilled Prosecco
1. Add the flowers from the top of one lavender sprig, gin, and lavender simple syrup to a cocktail shaker. Using a muddler or wooden spoon, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Shake like dancer.
2. Strain into a flute. Top with chilled Prosecco, and garnish with the second lavender sprig.
Tags: Champagne & Sparkling Wine, Champagne Cocktail, cocktail recipe, Cocktail Recipes, Gin, lavander simple syrup, New Year's Eve cocktail, Prosecco, The Lavanda, What I'm Drinking
Posted in: Champagne & Sparkling Wine, Cocktail Recipes, Gin, Recipes, What I'm Drinking
November 25, 2014
Earlier this month, I admitted to having only a tenuous relationship (until recently) with Edmund Crispin and his fictional English detective Gervase Fen. Since I’m in the admitting mood (hah, no, I’m not admitting that, yet), I should also say that until recently I hadn’t read any books featuring an even more famous detective, Inspector Maigret of the Paris PD, as written by George Simenon in 74 novels and 28 short stories. Whoa! I don’t even have the cat vs. dog excuse in this case. But recently I picked up three Maigret novels to see what I was missing, and completely dug them – a bit dark, a bit French, a bit rainy for some reason, but full of murder, mysteriousness, and a lot of food and drink. They do take place in France, after all. And I can’t wait to read more, especially when they contain Cocktail Talk like the below:
He had drunk only one glass of Champagne. Then rest of time he had drunk mostly wine, then, God knows why, anisette.
Who had ordered anisette? Oh yes, it was the dentist. A retired dentist to be precise, whose name escaped him. Another phenomenon. There was nothing but phenomenon on the island.
—My Friend Maigret, George Simenon
