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USA

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Books

The Bubbly Bar

bubbly bar.jpg
bubbly bar.jpg
sale

The Bubbly Bar

15.00 16.99

Champagne and sparkling wine sales are exploding. People are sidling up to the bar for champagne drinks and bartenders are mixing them with everything from rum and gin to seasonal fruit and handcrafted syrups to create delicious cocktails.

Categorized into Classics, Bubbletinis, Fruitful Fizz, Rose-Colored, Latin Libations, Floral-Flavored, and Happy Endings (dessert) cocktails, The Bubbly Bar emphasizes intense flavor combinations, fresh ingredients, and minimal effort. With creative recipes the home bartender can make to impress friends--from classics like the Kir Royale (champagne and Cassis) or the Bellini (Prosecco and peach purée) to more contemporary pairings like the Ginger Snap (sparkling sake and ginger root), The Bubbly Bar also explains how to choose the best champagne, sparkling shiraz, or Prosecco in every price range.

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ABOUT THE AUTHOR

MARIA C. HUNT is a Culinary Institue of America Certified Wine Professional and an award-winning food and wine writer for the San Diego Union-Tribune, Chicago Tribune, and others. Her website, TheBubblyGirl.com, is a destination for people who share her love of bubbly.

 

From The Bubbly Bar: Pure Passion

 

Turn up the heat with the spicy bite of chile and the tangy flavor of passion fruit in this seductive potion. If passion fruit is in season, use fresh strained juice.

 

Ingredients

  • 1/2 cup sugar
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1/2 Key or Mexican lime
  • 2 ounces fresh passion fruit juice or canned
  • Juice of 1/2 lime
  • 1/2 ounce Cointreau
  • 4 ounces brut cava

(Makes one cocktail)

Directions

Combine the sugar, chile powder, and salt in a wide flat plastic container. Set aside.

Make a slit down the length of the Key lime and run it around the rim of a widemouthed glass, wetting it thoroughly. Press the rim of the glass into the chile-sugar mixture to coat the rim. Combine the passion fruit juice, lime juice, and Cointreau in a cocktail shaker filled with ice. Shake until well chilled, and then carefully strain into the prepared glass. Top with the brut cava wine.