Tuesday, March 1, 2011

Head over Heels

Now that we have served this cocktail for two years running at our annual Oscars Party, we have decided that it is a keeper. It is trés easy, but don`t try to make more than three at a time. Also, once you have had a few yourself, check and double-check your math. This is the voice of experience speaking.

The Approach:

  1. Line up three champagne flutes.
  2. Put a sugar cube in each one and on top of each sugar cube, 3 drops of Angostura bitters.
  3. In a cocktail shaker, combine 3 oz fresh lime juice, 3 oz of vodka and about 5 ice cubes. Shake, shake, shake and shake some more, until it is all foamy and the shaker looks a little frosty.
  4. Pour one third of the liquid into each glass.
  5. Top with Champagne. 
This year, we started with Sumac Ridge2003 which is made by a winery in the Okanagan Valley, BC, and according to those who know more than me, it showcases ripe strawberry, fresh toast and crisp lively acidity. The mousse is fine and the palate is full of citrus and fresh strawberries. Once that was done and gone, when we moved on to Segura Brute ReservaAgain, I invoke the experts:

Simple, nice and not trying too hard; this basic brut is graced with nice apple and citrus aromas. The palate is wet, juicy and classic, with crisp apple, green herb and melon flavors. Round, clean and just crisp enough.

In past years, we have reached the pinnacle of contentment with nothing more up-scale than Villa Teresa Prosecco.  In the Vancouver area, it is the most readily available Prosecco, and the fact that it is also organic is a bonus. It has a nice straw yellow color with small beckoning bubbles after you pop the cool trigger closure. The nose is a nice lemon and mineral followed with some tasty melon on the palate. This and some sunshine = bliss. Light and refreshing, there’s more citrus and a crisp finish – you could drink this any time of the day. Good stuff.

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