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Sparklers and bubblers.

Sparklers and bubblers

The delightful tickle of bubbles lends a festive air to these drinks for any age group, just right for New Year's Eve or other celebrations.

The effervescing refreshments get their fizz from sparkling dry wine or carbonated mineral water combined with fruit or vegetable juices; decorate each with its own edible ornament--fruit, onions, or preserved ginger.

This is a good place to use an inexpensive sparkling wine (sometimes called California champagne; usually $3 to $6 for 750 ml.). Choose the driest wines available; look for "brut'--less sweet than "dry.' Set out the makings for several of these drinks on a table. Have wine and water bottles on ice, glasses and ingredients ready. Guests mix their own drinks, following small instruction cards that you place next to each setup or creating their own innovations.

Bubbling Mary

2 cups cold tomato juice

1 teaspoon liquid hot pepper seasoning

2 tablespoons lime juice

24 pickled cocktail onions

1 medium-size lime, cut in 8 wedges

1 to 1 1/2 bottles (750 ml. each) cold brut-style dry sparkling wine, or 3 to 4 small bottles (10 oz. each) cold sparkling mineral water

In a pitcher, mix together tomato juice, pepper seasoning, and lime juice; keep cold. On each of 8 thin wooden skewers, thread 3 onions; tuck loaded skewers into a tall glass. Put lime wedges in a dish.

To make each serving, place 1 onion swizzle stick in a champagne flute or wine glass (6- to 8-oz. size). Pour 1/4 cup tomato juice mixture into each glass, then fill with sparkling wine or mineral water; squeeze and drop a lime wedge into glass and stir with swizzle. Makes 8 servings.

Tropical Sparklers

2 unpeeled, 1/3-inch-thick, round slices of pineapple; or 8 slices of lemon, lime, or tangerine

2 cups cold pineapple or tangerine juice, or lemonade or limeade

1 to 1 1/2 bottles (750 ml. each) cold brut-style dry sparkling wine, or 3 to 4 small bottles (10 oz. each) cold sparkling mineral water

Cut each pineapple slice into 6 wedges; then cut a 1/2-inch slash in each piece. Arrange fruit in a small dish. Pour juice into a pitcher and keep cold.

For each serving, pour about 1/4 cup juice into a champagne flute or wine glass (6-to 8-oz. size). Fill with sparkling wine or water. Set fruit on glass rim to match or complement juice. Makes 8 servings.

Mulled Apple-Ginger Sparkler

2 cups apple juice

1/2 cup preserved ginger in syrup, chopped (include syrup)

8 cinnamon sticks (2 to 3 in. long)

1 1/2 to 2 bottles (750 ml. each) cold brut-style dry sparkling wine, or 4 to 5 small bottles (10 oz. each) cold sparkling mineral water

In a 1- to 2-quart pan, mix apple juice, ginger with syrup, and cinnamon. Bring to a boil over high heat. Boil, uncovered, stirring occasionally, until juice is reduced to 1 cup, about 30 minutes; watch closely and stir to prevent scorching. Remove from heat. Cool, cover, and chill until cold, at least 1 hour or until the next day. Pour into a small bowl; keep cold.

For each serving, spoon about 2 tablespoons apple-ginger syrup and 1 cinnamon stick into a champagne flute or wine glass (6- to 8-oz. size). Fill glass with cold sparkling wine or mineral water. Makes 8 servings.

Squeeze, Drop, and Fizz

1 medium-size orange or lemon; cut fruit in half, then in quarters (8 pieces total)

8 sugar cubes (1/2-in. size)

1 1/2 to 2 bottles (750 ml. each) cold brut-style dry sparkling wine, or 4 to 5 small bottles (10 oz. each) cold sparkling mineral water

Put fruit pieces in a small dish. For each serving, put 1 sugar cube into a champagne flute or wine glass (6- to 8-oz. size). Squeeze juice from 1 citrus quarter over sugar cube, then drop fruit into the glass and fill with sparkling wine or mineral water. Take care not to overflow. Makes 8 servings.

Photo: Cut citrus fruits into quarters to drop into glasses with sugar cubes. Top with sparkling wine to make fizzy offering

Photo: Four bubbly party drinks: inexpensive sparkling wine or mineral water tops off glasses of (left to right) spicy tomato juice with cocktail-onion swizzle, pineapple juice with fruit, apple-ginger syrup, and citrus juice with sugar cube

Photo: Mixing his own frothy beverage, guest adds sparkling wine to glass with seasoned tomato juice. Pineapple juice (in pitcher) makes another spirited drink; decorate the glass with a fruit wedge

Photo: Open door of finished cabin awaits owner-designer-builder Charles Barnett. His split-level design sits lightly on its site, stepping gradually down wooded slope. Its 100-square-foot living room (below) gets airy look from high ceiling and tall windows. Seating is built in at either side of poured-in-place fireplace

Photo: As carefully crafted as woodwork on a vintage sailboat, sliding door and kitchen cabinets are vertical-grain fir trimmed with African red padauk
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jan 1, 1988
Words:826
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