MOUNTAIN BUBBLE
Ingredients
Serves 1
2 oz (60 ml) Montenegro Amaro
3 oz (90 ml) Villa Teresa Prosecco Frizzante
green olives and orange zest, for garnish
Instructions
- Combine amaro and Prosecco in a rocks or cocktail glass. Gently stir to combine. Carefully add ice and garnish with green olives and orange zest.
Featuring
Fig, Port and Rosemary Jam
Ingredients
Serves about 3 cups (enough to fill six ½ cup (125 ml) jars)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) + ¼ cup (60 ml) water, divided, plus extra as needed
¾ cup (175 ml) + ¼ cup (60 ml) port, divided, plus extra as needed
1 lb (454 g) dried Mission figs, stemmed and halved
¼ cup (60 ml) freshly squeezed lemon juice
1 tbsp (15 ml) + 1 tsp (5 ml) finely chopped fresh rosemary leaves, plus 6 sprigs for garnish (optional)
1 pinch salt
Instructions
- In a heavy-bottomed saucepan, combine sugar, 1 cup (250 ml) water, ¾ cup (175 ml) port, figs, lemon juice, rosemary and salt. Bring just to a boil, lower heat and simmer for about 15 minutes, stirring occasionally, until figs have softened considerably. Allow to cool for 10 minutes.
- Using an immersion blender, pulse mixture until smooth, adding a little more water or port to loosen it if necessary. To finish, fold in remaining ¼ cup (60 ml) water and ¼ cup (60 ml) port. Jam should be thick but spreadable.
- Divide jam between six ½-cup (125 ml/4 oz) jars and seal with lids. Store in refrigerator for up to 3 weeks. This jam is excellent with cheese. To gift, wrap string around the jar and attach a rosemary sprig, if desired.
Drink Pairings
Royal Bubble
Ingredients
Serves 1
1 oz (30 ml) Stolichnaya Razberi Vodka
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) simple syrup*
2½ oz (75 ml) Medici Ermete
Concerto Lambrusco Reggiano Frizzante
raspberry, for garnish
Instructions
- In a mixing glass with ice, combine vodka, lemon juice and simple syrup. Stir to chill and dilute, then strain into a flute glass. Top with Lambrusco and garnish with a raspberry.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
SNAPSVISA
Ingredients
Serves
1½ oz (45 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Averna Siciliano Amaro
½ oz (15 ml) Alvear Medium Dry Sherry
2 tsp (10 ml) tamarind syrup* (or substitute simple syrup**)
3 dashes chocolate or Angostura Bitters (optional)
1 strip orange zest and star anise, for garnish
* In a small saucepan, combine 2 tbsp (30 ml) tamarind paste and 2/3 cup (150 ml) water. Whisk to dissolve and incorporate paste and bring to a light simmer. Strain through a coffee filter to remove any remaining solids. Add 6 tbsp (75 g) white sugar and stir until dissolved. Store in refrigerator for up to 1 week.
** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Instructions
- Combine all ingredients except for garnishes in a mixing glass, add ice and stir for 10 to 15 seconds, until well chilled and diluted. Pour into a chilled coupe glass, twist orange zest over drink to expel oils and garnish with star anise.
Featuring
RICKHOUSE TAMBER
Ingredients
Serves
1½ oz (45 ml) Buffalo Trace Bourbon
½ oz (15 ml) Taylor Fladgate
10-Year-Old Tawny Port
2 tsp (10 ml) Licor 43 Liqueur
2 dashes coffee bitters (or substitute 2 coffee beans)
orange twist, for garnish
grated tonka bean*, for garnish (optional)
* An aromatic seed, grown mostly in Central and northern South America, with vanilla, almond and cinnamon flavours. Available online or at specialty grocery stores.
Instructions
- If using coffee beans, gently crush beans with a muddler, then combine all ingredients in a mixing glass, add ice and stir for 7 to 10 seconds. Finestrain into a tumbler glass over fresh ice. Garnish with an orange twist and grated tonka bean, if using.
Featuring
Fresh Raspberry and Prosecco Lemonade
Ingredients
Serves 6 to 8
16 oz (500 g) fresh raspberries
½ cup (125 ml) granulated sugar
finely grated zest of 1 lemon
¾ cup (175 ml) fresh lemon juice
1/3 cup (75 ml) Limoncello
1 bottle (750 ml) Prosecco, well chilled
Instructions
- In a medium bowl, combine raspberries and sugar. Crush berries with the back of a spoon until mostly liquid, stir, then allow to sit for 15 minutes to dissolve sugar. Using a spatula, force berries through a fine mesh sieve into a small bowl, pressing hard to release as much juice as possible. Discard seeds. Transfer raspberry purée to a large glass pitcher, add lemon zest and juice and limoncello and stir to combine. Top with chilled Prosecco, stir well and serve in chilled glasses over ice.
Featuring
Elderflower Spritz
Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) dry Prosecco
1 oz (30 ml) soda water
thinly sliced cucumber, mint sprigs or edible flowers, for garnish
Instructions
- Pour St-Germain into a wine glass filled with ice cubes. Slowly add Prosecco, then top with soda. Stir gently and serve garnished with any combination of cucumber, mint sprigs or edible flowers.
Featuring
See Fernando
Ingredients
Serves 1
½ oz (15 ml) Cachaça 51
¼ oz (7 ml) Grand Marnier
Villa Teresa Rosé Frizzante, to top
orange twist, for garnish
Instructions
- In a mixing glass with ice, stir first 3 ingredients. Strain into a coupe glass and top with sparkling rosé. Garnish with an orange twist.
Featuring
Cherry Spritz
Ingredients
Serves 1
2 oz (60 ml) Averna Amaro Siciliano
3 oz (90 ml) Concerto Lambrusco
1 oz (30 ml) cherry soda, such as Boylan’s Black Cherry
cherries (fresh or maraschino), for garnish
Instructions
- Pour Amaro into a wine glass filled with ice cubes. Slowly add Lambrusco, then top with cherry soda. Stir gently and garnish with cherries.
Featuring
Rhubarb Spritz
Ingredients
Serves 8
8 oz (250 ml) Rhubarb Syrup, or to taste
8 oz (250 ml) Lillet Blanc (Can substitute with St-Germain Elderflower Liqueur, or half each.)
1 bottle (750 ml) dry Prosecco
1 cup (250 ml) soda water
rhubarb shavings, mint leaves or rosemary sprigs, for garnish
Instructions
- To make the Rhubarb syrup, chop 4 to 6 rhubarb stalks into ½-in (1.25 cm) chunks. In a medium saucepan, combine rhubarb pieces with 1 cup (250 ml) each sugar and water and 2 tbsp (30 ml) freshly squeezed lemon juice; cook over medium heat until sugar dissolves. Reduce heat and simmer, crushing rhubarb with a wooden spoon until it breaks down and mixture thickens. Strain through a fine mesh sieve into a bowl, pressing down solids to extract as much liquid as possible. Discard solids. If necessary, stir in more water to yield 8 oz (250 ml) syrup. Allow to cool. Can be stored in refrigerator for up to a week in a sealed container.
- Combine syrup and Lillet in a large pitcher half-full of ice. Gently stir in Prosecco and top with soda. Divide into wine glasses and serve garnished with rhubarb or fresh herbs.