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)
1.5 oz. Patron Reposado
.75 oz. Lemon Juice
.5 oz. Cinnamon Syrup*
1 heaping barspoon Pomegranate seeds
Angostura Bitters
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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