Bubbly Spirits

 

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As we look toward New Year’s Eve and fondly bid farewell to 2016 (buh-buh), it feels like a good time to share a few bubbly libations to ring in a new year.
 
Who wouldn’t want to sip on something that sounds as fun as a Pomp Fizz, a tequila and champagne fiesta created by Zachary Taylor or Dirty Water in San Francisco.
 
Pomp Fizz (reprinted from Mademoiselle Magazine)
 
Ingredients:
1.5 oz. Patron Reposado
.75 oz. Lemon Juice
.5 oz. Cinnamon Syrup*
1 heaping barspoon Pomegranate seeds
Prosecco
Ice
Angostura Bitters
 
Directions:
Build in shaker, adding tequila, juice, syrup, seeds, and then ice.  Shake vigorously and fine strain into a champagne flute. Top with Prosecco and then drop a bar spoon of pomegranate seeds into drink. Add 1 dash of angostura bitters to float on top.
 
Cinnamon Syrup
 
1 cup Water
1 cup Sugar
2 sticks Canela (Mexican cinnamon), broken into pieces. 
 
Combine, sugar, water and cinnamon in a sauce pan over medium heat and simmer until the sugar is completely dissolved and a prominent cinnamon flavor develops.  Transfer to a glass jar and let cool.  Keeps for up to one month in the refrigerator. 
 

The French 75

This cocktail dates back to World War I when French and American soldiers would toast their victories with it.  The French 75 has made many a movie cameo, perhaps most famously in Casablanca.


1 ounce Gin

.5 ounce fresh squeezed lemon

.5 ounce simple syrup

2 ounces Champagne

Lemon twist or cherry


Mix all of the ingredients together and garnish with a lemon twist or a cherry.  Best when served super chilled, including the glass.


If all else fails, one can never go wrong with Champagne served the original way, straight up.


Happy New Year!

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