Hello, bubbly readers! In this issue:

• Beautiful sparkling cocktails and mocktails

• Create a signature sparkling beverage

• Ice, baby: making fancy ice cubes

• Flatbreads

It’s a recipe for fun

As the song goes, “tiny bubbles in my wine makes me feel fine.” But tiny bubbles in your cocktails and mocktails can make you feel finer. Read on for ideas to bring more effervescence into your life.

Cocktails & mocktails

It’s always the right season for spritzers to tickle your tongue and raise your spirits. I’m a fool for a good Aperol spritz so I’m sharing a gift article from New York Times Cooking…cheers!

With summer fruits still plentiful, there are many refreshing choices to serve with or without alcohol. Each gives us a good excuse to sit down, relax, and enjoy the weather. Watermelon aficionados should love this versatile  watermelon mocktail; feel free to add spirits if you want. Its slight sweetness pairs well with summery entrees like grilled seafood, fresh salads with feta or goat cheese, or spicy dishes with beef or chicken to complement the flavors of the cocktail. 

I’ve always had a thing for pineapple, and I love sangria any time of the year. That’s why this sparkling pineapple sangria made it to the top of my list. I pass air fryer coconut shrimp to make the evening feel like a trip to the tropics. Two other favorite thirst quenchers are  sparkling blueberry lemonade and sparkling rosemary limeade. Both are delicious and beautiful

I’m into simplicity these days, and simple pleasure work nicely with sparkling beverages. One of the newest additions to my rotation is a brunch charcuterie board laden with breakfast treats. It’s a casual, relaxing way to entertain, especially outdoors. I’ve included smoked Norwegian salmon, small bagels from a local shop, and several types of cream cheese. Or, put a French twist on the board with miniature croissants (Trader Joe’s is a great source), nice room temperature brie or Camembert, cornichons, fresh strawberries, and thinly-sliced French-style ham. 

Design a signature spritz

Creating a sparkling beverage is a fanciful experience. The fun begins with the garnishes, like fresh or frozen berries, paper thin slices of fruit, and sprigs of herbs. 

My signature sparkler is simple and alcohol-free: iced tea with fresh orange juice and a splash of club soda. Then I add a single large ball of ice in the glass, embellished with tiny slice of oranges and finely sliced mint leaves frozen inside. We show you how to do this below. 

Basic cocktail

3/4 cup white wine

1/4 cup club soda

Basic mocktail

2 parts fruit juice (e.g., orange, cranberry, grapefruit, or a combination)

1 part sparkling water, club soda, or tonic water

Ice cubes

Optional: Sweetener like agave nectar or simple syrup

1 sprig of an herb or edible flowers

Follow the directions above for additions and garnishes.

Additions

• Bitters like Aperol or Campari (for cocktails)

• Liquors like Limoncello, Kaluha or Amaretto (for cocktails)

• Flavored syrups or purées: For flavor ideas, visit the Monin site

Garnishes: mix and match

• Fresh or frozen berries

• Thinly sliced fruit, including peaches, oranges, apples, pears, grapefruit, melons

• Seedless grapes

Use this herb guide to pair your creation with something fresh and unexpected.

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Ice, baby

Turn a plain glass of iced tea, lemonade, or sparkling wine into a showstopper with a fancy ice cube floating in your glass. Filled with fruit, herbs, or flowers to compliment your beverage, it tinges any drink with flavor as it melts. 

You can use a regular ice tray, or treat yourself to fancy ice cube molds. And you’re not limited to water – try freezing your ingredients in juice, a fruit purée, coffee, tea, lemonade, or any other liquid in place of water. These also help keep your beverage from getting diluted.

My latest experiment: Iced coffee with ice cubes made with coffee and one ice cube made with melted dulce de leche ice cream. Delish!

Floral and fruity combos

• Raspberry and lemon

• Blackberry and basil

• Strawberry and mint

• Pomegranate juice and rosemary

• Blueberry and fresh lavender 

• Thyme and grapefruit

Exotic and enticing combos

• Marigold petals and coconut milk

• Edible flowers  pansies, violets, roses, or nasturtiums 

• Coffee or tea 

• Red wine (for red sangrias and wine punches)

I made an assortment of ice cubes this weekend. Some have sage and blueberries, others have lemon and mint, and a few that are hard to see are mixed berries.

Something flat to have with the fizz

I love flatbreads. It’s an escape from its heftier cousin, pizza, and makes a great light meal, especially when served with a bubbly drink and a crisp green salad on the side. I recently treated myself to a platter for my flatbreads to show them off.

I prefer to make my own dough, and this easy flatbread recipe is my go-to. There’s no yeast and takes a mere 30 minutes. Then let the fun begin. 

Flatbreads are international by nature, so they can be a foil from exotic combinations to the most simple. From naan and pita to focaccia and tortillas, many cuisines lend themselves perfectly to any number of ingredients. Take a look at this Pinterest page for more than 100 delectable combinations to tantalize you.

Did you know…

A standard bottle of Champagne contains about 49 million bubbles, and its cork travels at a speed of roughly 24.8 miles per hour when popped.

We look forward to building this tapestry of experiences with you.