Ginger Bliss (with sparkling wine)
A perfect suggestion for at least one of the signature drinks you serve (you should have at least two, and stock up on the ingredients because someone always brings an unexpected guest), a cocktail called the Ginger Bliss. It’s bubbly, it’s delicious, it’s a show-stopper and it’s not too tough to make. It’s also featured in my book that takes part of its title from the drink, a book called "Ginger Bliss and the Violet Fizz: A Cocktail Lover’s Guide to Mixing Drinks Using New and Classic Liqueurs." Ginger Bliss the drink was created by wine writer and educator extraordinaire Kelly Magyrics and features rich ginger liqueur Domaine de Canton as well as a homemade basil simple syrup and bubbles, with divine results.
3/4 ounce Domaine de Canton ginger liqueur
1/2 ounce freshly squeezed lemon juice
3/4 ounce basil-infused simple syrup (see A Second Note, below)
3 dashes Fee Brothers orange bitters
4 ounces chilled Champagne or brut sparkling wine
Lemon twist, for garnish
Fresh basil leaf, for garnish
1. Add the Domaine de Canton, lemon juice, basil syrup and orange bitters to a chilled flute glass.
2. Top with Champagne, and stir gently while looking slightly sultry.
3. Garnish with the lemon twist and basil leaf. (Kelly suggests smacking the leaf first to release the oils. And you’ll look so cool doing it.)
A Note: Domaine de Canton is a Cognac-based liqueur that’s flavored with Vietnamese ginger, vanilla, ginseng and other spices.
A Second Note: To make the basil-infused simple syrup, add 1/2 cup each water and sugar to a medium-size saucepan set over medium-high heat. Bring it to a simmer, and reduce the heat to medium. Simmer until the sugar is completely dissolved. Remove from the heat and add 1/2 cup fresh basil leaves. Let sit for 1 hour, and then strain. Store in the refrigerator for up to 1 month.
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