Recently (speaking here of just weeks ago, as opposed to minutes ago) here on the Spiked Punch blog, I had a drink called Far More Red, featuring Trentodoc sparkling wine, or wine crafted particularly finely within a particular spot within the Trentino region, if I have everything correctly. The drink was tasty (I say, without hopefully overly-tooting-my-own-horn), and I hope you try it. But today, just days before (well, nearly a week before as the calendar tells us), the bubbliest night of the year (New Year’s Eve, natch), and maybe then, too, I’m having sparkling wine in a non-cocktail-form. That’s right, straight up! But, I’m sticking the a Trentodoc sparkler, so if you haven’t read the Far More Red recipe, then do, cause it has more Trentodoc info, though here I’m having a different wine (that showed in the mail, also, probably from Santa) than there. Today, it’s: Monfort Riserva Brut. Made in the same classical method, sure, but here we have a grape combo of 80% Chardonnay and 20% Pinot Nero, grown in vineyards that lie between 400 and 600 meters above sea level on hills where lie the towns of Meano, Vigo Meano, Cortesano, Gazzadina, and other spots I need to visit. What’s it all mean? A full frizzante, a delicate but flavorsome wine, a mix of floral, strawberry, pear, Honeycrisp apples, and an echo of fresh pastry (well, that’s my take), a sparkling wine ideal for pre-dinner sipping, but also, to me, one that’s ideal for sipping with that special someone as one year ticks away into another. Try it next week and see! Also, happy holidays!
You know, 2020 hasn’t been overly-packed with good days. There have been some, I’m sure and I’m hoping, for everyone, some big-ish good days, and some small-ish good days, even within it all. I had one recently when some bubbly showed up here, which made the day more, well, bubbly. It was also bubby from Italy (you know I love Italy, right?), specifically Trentodoc sparkling wine – Trentodoc being from the Trentino region, which is in the far north of Italy, a mountain-alp-y region, one which also has some Mediterranean-ness on the lower slopes. I’ll admit that’s not the Italian area I know best, but after tasting the sparkling wine from there, I need to know more! Made in the Meted Classico, or classic method, Trentodoc sparklers are also made from picked-by-hands Trentino grapes. Sounds yummy, right? But the proof is in the bottle, as the saying goes, and the one I’m popping off now is Maso Martis Extra Brut Rose.
Starting with its pale pink-y coloring, and enticing effervescence, it’s a wine you’ll want to drink as you pour – which is what you want, right? The taste (pino nero grapes, if you’re interested) has a berry-centric-ness, raspberries, strawberries, and then some currants, with a few delicate herbal notes, too, and a creamy nature ideal for a sunny day, a date night around the appetizer course, or, really, almost anytime. It’s also a swell base for cocktails. Well, you wouldn’t think I wouldn’t try it in a cocktail, right? I do so love bubble mixes, and with a flavorsome rose like this, I had to see how it’d play with others. Starting with another delicious number (and by some crazy occurrence also showed on the porch), but from closer to US home: Clear Creek Pear brandy. Made with Bartlett pears grown in OR (where Clear Creek is), it has a phenomenal pear nature, from the small to the lingering pear echoes, while still maintaining a warming brandy undercurrent. Then, I traveled back to Italy (to help the wine feel at home), with bitter and beautiful classic Campari – which not only adds layers of taste, but a rich redness, which is further underlined by our last ingredient, homemade grenadine. Altogether, what a drink! Refreshing but bursting with delights, and one the showcases and perfectly utilizes the wine and brandy. Dive in.
Far More Red
1 ounce Clear Creek Pear brandy
1/2 ounce Campari
1/2 ounce homemade grenadine (see grenadine recipe here, in the Note section)
3-1/2 ounces Maso Martis Extra Brut Rose sparkling wine
1. Fill a cocktail shaker halfway full with ice cubes. Add the brandy, Campari, and grenadine. Shake it.
2. Strain the mix from Step 1 into a Champagne flute or comparable glass. Top with the bubbly. Stir carefully to combine. Enjoy.
Beyond the fact that this is a tasty drink – double bitters, bourbon, bubbly, Cointreau – I love the story of the Seelbach. It was once thought an uncovered treasure found in some ancient texts, and brought out of the mists of time for the drinkers of the future. But, turns out, the whole story was made up. Cocktails should have histories like this, sometimes, cause drinking should be fun (also, to read the whole story in more detailed, check it out on Liquor.com) and sometimes made up stories are fun, too. Heck, it tricked me, but I still believe it’s fun, and like drinking the Seelbach, too. Try it, and I’m guessing you will, as well.
1 ounce bourbon
1/2 ounce Cointreau
7 dashes Peychaud’s bitters
7 dashes Angostura bitters
Chilled brut Champagne or sparkling wine
Orange twist, for garnish
1. Pour the bourbon, Cointreau, and the two bitters into a flute glass. Stir briefly.
2. Fill the flute almost to the top with the chilled Champagne or sparkling wine. Stir again, but don’t get nutty about it. Garnish with the orange twist.
Hey, the year of 2018 is coming to a close (you may have known this, and if not, well, congrats on your ability to disconnect from world events), which means another year – 2019, unless I’m disconnected – is about to start. As you go into the new year, with a bubbly drink I’m hoping, please go into it with a spirit of adventure, as you push yourself into thinking about the world anew (which is what you do every year, right? Right!) and all that. With that, I suggest you go with this here drink for your NYE bubbler, as it’s named for an adventurer (you may have known this, too, unless you’ve forgotten your high school history), a fellow who was not only the the first governor of Puerto Rico but one of the first Euro-venturers to meet Florida and, of course, tried in vain to find the fountain of youth. Interesting, when you think about having this on a day that counteracts the very idea of being able to go back in time, instead of forward. But that thought may be too deep! Just have this drink and have some fun why dontcha? Time is short, after all.
The Ponce de León, from Dark Spirits
1 ounce Cognac
1/2 ounce white rum
1/2 ounce Cointreau
1/2 ounce freshly squeezed grapefruit juice
Chilled brut Champagne or sparkling wine
1. Fill a cocktail shaker halfway full with ice cubes. Add the Cognac, rum, Cointreau, and grapefruit juice. Shake well.
2. Strain through a fine strainer into saucer-style Champagne glass or cocktail or coupe glass. Fill the glass not quite to the top with the Champagne.
It’s the holiday party season, and you’re probably thinking, “what should I serve as I unwrap presents, or in any way enjoy the holiday season with family and friends?” Well, there are lots and lots of options, and I’m not trying to push you one way or another, but this Bombay Punch is a sure charmer, thanks to a flavorful feast of fine friends brandy, maraschino, Cointreau, apricot liqueur, and seasonal bubbly. With a little fresh orange to keep things healthy – it is the cold and flu season after all – and a lot of cheer. Again, not trying to push you, just giving you friendly options. It being the holiday season, I find it’s finest to be friendly, right?
Bombay Punch, from Dark Spirits
Serves 10 to 12
10 ounces brandy
5 ounces maraschino liqueur
5 ounces Cointreau
5 ounces apricot liqueur
10 ounces freshly-squeezed orange juice
2 750-milliliter bottles brut Champagne or sparkling wine
10 to 12 orange slices
1. Fill a large punch bowl halfway full with ice cubes. Add the brandy, maraschino, Cointreau, apricot liqueur, and orange juice. Using a ladle or large spoon, stir briefly.
2. Slowly (the bubble effect can take out your Bombay if not careful), pour the Champagne into the punch bowl. Again, this time a bit more slowly, stir briefly.
3. Add the orange slices, stir once more, and serve in punch glasses, trying to get an orange slice in each glass.
Not able to take a vacation this summer? Trapped at a desk while the noises from frolicking day-off-ers echo in your ears? Wishing for an escape, but the many mundane priorities stand like an annoying boss in the way? Well, here’s a thought – have the below bubbler and take a mini trip without leaving the house.
The Temporary Getaway, from Ginger Bliss and the Violet Fizz
3 apple slices
1/2 ounce freshly squeezed orange juice
1/2 ounce freshly squeezed lemon juice
1 ounce St-Germain elderflower liqueur
4 ounces chilled brut Sekt or other sparkling wine
1. Place two of the apple slices, the orange juice, and the lemon juice in a cocktail shaker or mixing glass. Using a muddler or wooden spoon, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the St-Germain and, using a long spoon, stir well.
3. Pour the chilled Sekt into the cocktail shaker. Using that same reliable spoon, stir briefly, being sure to bring up the fruit on the bottom when stirring.
4. Strain into a flute glass or cocktail glass (in this instance I like the way the latter breathes, but a flute’s more traditional). Garnish with the remaining apple slice, putting a little notch in it if needed for rim balancing.
This bubbly beaut is ideal all through the fall holidays – a time which is, also, surprise, surprise, owl time. But the drink (as opposed to the feathered friend) is also bursting with some fall flavors: cranberries, bubbly, juniper, and, cherries. Okay, the latter may be pushing it, but as someone with a cherry tree, I tend to have them more in the fall after the harvest in the summer. Here, too, the cherry is represented by the Old Ballard Liquor Co.’s amazing Cherry Bounce, which is good anytime. The cranberries come in thanks to the Fee Brothers bright cranberry bitters, the juniper from our old friend gin (here, I went with Voyager gin), and the bubbly from Valle Calda Prosecco DOC (Prosecco being the wonderful Italian sparkling wine). The Valle Calda DOC is slightly fruity with a dandy effervescence, like an owl with a really serious hoo, hoo. It all adds up to a wonderful drink.
1 ounce Voyager gin
3/4 ounce Cherry Bounce
3 dashed Fee Brothers Cranberry bitters
3 ounces chilled Valle Calda Prosecco DOC
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Cherry Bounce, and bitters. Stir well.
2. Strain into a flute glass or any glass with an owl on it. Add the Prosecco. Stir, carefully, working to combine all ingredients.
A Note: If your Prosecco isn’t chilled enough, feel free to add an ice cube or frozen cranberries at the end.
Hello late August! You might think in late August, where, for let’s say at least 85.4% of the readers of this blog, it’s pretty hot, that I wouldn’t dare suggest making a drink that means “thought.” But I will dare (as the song says), cause really, you don’t have to think too much about this drink when making it, and because it is rather refreshing and, if I may dare say, yummy. Just be sure your Brachetto d’Acqui (the slightly sweet Italian frizzante wine) is well chilled, or drop an ice cube into the glass. It is August, after all.
The Pensiero, from Champagne Cocktails
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 through a fine strainer into a flute glass. Top with Brachetto d’Acqui. Garnish with the lemon twist.