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Pure Passion Drink Recipe from The Bubbly Bar by Maria C. Hunt

Pure Passion Drink Recipe from The Bubbly Bar by Maria C. Hunt

Ratings: (0)|Views: 5,650|Likes:
Published by The Recipe Club
Pure Passion: Turn up the heat with the spicy bite of chile and the tangy flavor of passion fruit in this seductive potion. If passion fruit is in season, use fresh strained juice.

Champagne and sparkling wine sales are exploding. With more than 900 million glasses of bubbly sold in 2007 alone, champagne and sparkling wines are now more accessible and affordably priced. People are sidling up to the bar for champagne drinks and bartenders are mixing them with everything from rum and gin to seasonal fruit and handcrafted syrups to create delicious cocktails. Categorized into Classics, Bubbletinis, Fruitful Fizz, Rose-Colored, Latin Libations, Floral-Flavored, and Happy Endings (dessert) cocktails, The Bubbly Bar emphasizes intense flavor combinations, fresh ingredients, and minimal effort. With creative recipes the home bartender can make to impress friends—from classics like the Kir Royale (champagne and Cassis) or the Bellini (Prosecco and peach purée) to more contemporary pairings like the Ginger Snap (sparkling sake and ginger root), The Bubbly Bar also explains how to choose the best champagne, sparkling shiraz, or Prosecco in every price range.
Pure Passion: Turn up the heat with the spicy bite of chile and the tangy flavor of passion fruit in this seductive potion. If passion fruit is in season, use fresh strained juice.

Champagne and sparkling wine sales are exploding. With more than 900 million glasses of bubbly sold in 2007 alone, champagne and sparkling wines are now more accessible and affordably priced. People are sidling up to the bar for champagne drinks and bartenders are mixing them with everything from rum and gin to seasonal fruit and handcrafted syrups to create delicious cocktails. Categorized into Classics, Bubbletinis, Fruitful Fizz, Rose-Colored, Latin Libations, Floral-Flavored, and Happy Endings (dessert) cocktails, The Bubbly Bar emphasizes intense flavor combinations, fresh ingredients, and minimal effort. With creative recipes the home bartender can make to impress friends—from classics like the Kir Royale (champagne and Cassis) or the Bellini (Prosecco and peach purée) to more contemporary pairings like the Ginger Snap (sparkling sake and ginger root), The Bubbly Bar also explains how to choose the best champagne, sparkling shiraz, or Prosecco in every price range.

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Categories:Types, Recipes/Menus
Publish date: Aug 25, 2009
Added to Scribd: Oct 31, 2009
Copyright:Traditional Copyright: All rights reserved

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08/31/2013

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the
 
bubbly 
 
ba
cobine the aion ruit juie, liejuie, and cointreau in a otail haerflled with ie. shae until well hilled, andthen areully train into the reared gla.To with the brut ava wine.
Makes 1 cocktail
Pure Passion
Turn up the heat with the spicy bite o chile andthe tangy favor o passion ruit in this seductive potion. I passion ruit is in season, use reshstrained juice.
½ cup sugar ½ teaspoon chile powder ½ teaspoon salt½ Key or Mexican lime2 ounces resh passion ruit juice or canned(see Resources, page 111)Juice o ½ lime½ ounce Cointreau4 ounces brut cava 
cobine the ugar, hile owder, and altin a wide at lati ontainer. set aide.mae a lit down the length o the key lie and run it around the ri o a wide-outhed gla, wetting it thoroughly. prethe ri o the gla into the hile-ugarixture to oat the ri.
creating Frosted riMs on cocktails
Frosting the rim o a glass adds a stylish detail andanother layer o favor to your cocktails. A sugared rimcan balance a tart cocktail, a nutmeg rim can add a  warm spicy note, and a peppered rim can add depthto a sweet drink.The technique is really simple. First, you’ll needto set up a sugaring station: I nd that shallow round plastic deli containers work well or mixing sugars,salts, and spices, but a small plate can also work in a  pinch (just make sure to thoroughly mix your spices with the salt or sugar beore placing on the plate). Addabout ½ cup sugar or salt and ½ teaspoon o any spice you may be using to your container, place the lid onsecurely, and shake. Remove the lid; fatten out thesugar or salt. Slice a Key lime or small lemon in hal lengthwise and then make a shallow cut down the axisso it easily ts on the rim o the glass. Squeeze lightly as you run the ruit all the way around the rim o theglass. Press the moistened rim o the glass into themixture. Lit the glass and set it aside or a ew minutesso the rim has time to dry.
 
latin
 
libations
59

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Áurea Rojas Soria added this note
The recipes are awesome and useful. Thanks so much.
1 thousand reads
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Greetings, taste, appearance, aroma, texture, are everything when it comes to a good drink. Well done here.
Micheal Lopez liked this
Bonnie Lenkoe added this note
yummmmmmmmy.......
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mmmm...yummmy
Márcia Veronica de Lima added this note
mama-mia ~delicions
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