Posted: December 19, 2014
A trio of bubbly cocktails for the holidays
Written by: Susan and Ted Axelrod
Up Next: How to Survive a Maine Winter – Part 3: What to eat (in Portland)
In the wine
Make me happy
Make me feel fine”
— Don Ho
Yes, those tiny bubbles do have a special way of making you feel mighty fine, even if we’re in chilly Maine instead of Don Ho’s balmy Hawaii. Many a glass of bubbly — Spanish cava, Italian prosecco or French Champagne — is raised at this time of year to toast family, friends, new love, old love, or just because it’s the holidays.
Sparkling wine also lends its festive effervescence to cocktails, and not just of the brunch variety. Portland-area bartenders say bubbly libations are popular year ’round, but especially at this celebratory season. Served ice cold and straight up, or on the rocks, flavored with ginger, cranberry or blueberry, a cocktail featuring bubbly is a good time in a glass.
Now we raise a glass to you, dear readers and wish you the merriest and happiest of holidays!
1 ounce Cointreau
1/2 ounce cranberry juice
Your favorite sparkling wine
In a chilled flute, combine Cointreau and cranberry juice. Top with sparkling wine and garnish with a lime twist.
At Inn by the Sea, $2 from the sale of every Poinsettia cocktail will be donated to Opportunity Alliance for its Low Income Home Energy Assistance Program.
Ginger St. Germain
For the ginger syrup:
1/4 cup hot water
3 tablespoons sugar
1/4 teaspoon powdered ginger
For the cocktail:
1 sugar cube
2 ounces St. Germain
Slice of candied ginger for garnish
Make the ginger syrup: Combine hot water, sugar and ginger; stir well.
Make the cocktail: Place the sugar cube in the bottom of a flute. Add a dash of bitters, then pour in a tablespoon or two of the ginger syrup and the St. German. Carefully pour in prosecco (the mixture will fizz quickly) and garnish with the slice of candied ginger. Top up with prosecco (the restaurant makes each drink with an individual (187 ml) bottle.
Boone's uses blueberry-infused (Maine-made) Twenty 2 vodka, but we've adapted this recipe to use fresh berries muddled with the vodka.
6 fresh blueberries
2 ounces Twenty 2 (or other favorite) vodka
3/4 ounce St. Germain
1/2 ounce fresh lemon juice
Fresh blueberries and lemon twist for garnish
Muddle the blueberries with the vodka in the bottom of a cocktail shaker. Add the St. Germain and a splash of lemon juice. Shake well and pour into an ice-filled cocktail glass. Top with prosecco and garnish with a few blueberries and a lemon twist.
All photographs by Ted Axelrod