I like bubbles. I’m not afraid to admit it. (he’s a real man…) After last weeks post about Rum Orange Julius, I was thinking about other things that were awesome as a child. Bubbles were the freaking best. If you just look at how much joy children get out of bubbles it seems to rub off and make you reminiscent and happy as well. Now I’m sure your mind is starting to wander into thinking “he is not going to mix gin and the bubble liquid is he?” I am not, and you are gross. I am going to talk a bit about cocktails with bubbles though because like I said, I’m into it.
I’m pretty sure that we are groomed throughout or lives, starting with the fascination of bubbles, to love those damn magical spheres of gas. After we are over just looking at bubbles we start to consume them, i.e. coke and other carbonated beverages. Brian tried to say POP on this blog, and that is just NOT happening. We stay content in the carbonated beverage consumption stage for quite a while but eventually our bubble palate changes and we require something a bit more…adult. Queue up the beer drinking phase of bubble adoration. Some folks never leave this stage in their lives. Others though will eventually feel the need for something even more bubbly. That is when we hit the apex of our bubble enjoyment. Sparking Wine: Champagne, Prosecco, etc.
We here at the Bouchery prefer Prosecco but we can get down with just about any variety. Recently while looking through one of my favorite cocktail books, The PDT Cocktail Book , I found a recipe that contained both bourbon and champagne (I substituted Champagne with Prosecco, Cointreau with Leopolds Orange Liquor, and Peychaud’s Bitters for our House Orange Bitters). Imagine my surprise and delight. I probably looked like a child who just discovered bubbles. The cocktail is similar to a Manhattan but with a splash of said bubbles added at the end. Couldn’t have been happier with the result. I definitely recommend this beverage to get your bubble and whiskey fix simultaneously.