Battle of the Bubbles

Holiday cocktail recipes made with bubbles! Sparkling water & champagne!

Citrus Spritz

This spin on the classic negroni is topped with freshly squeezed citrus juices of the season.

Ingredients:

• 1 oz Vodka

• 1 oz Campari

• 1 oz Sweet Red Vermouth

• Splash of Mariano’s Freshly Squeezed Blood Orange juice (or Tangerine Juice, or other Citrus Juice)

• Splash of Pellegrino (Or Club Soda)

Directions:

• Combine vodka, Campari and Vermouth in a glass with ice and stir

• Strain and pour into a rocks glass with ice, top with a splash of juice and San Pellegrino

• Garnish with a thin slice of citrus on top

Tips

• Can also be made in batches and served in a punch bowl or pitcher!

• Use Chicago’s Classic Cubes form Lang ice, found in Mariano’s ice coolers. These gourmet ice cubes are designed to last longer than any other type of ice. Made from ultra-purified water, these extraordinary cubes are cut from a 400-pound block of solid ice. Always clear, without any taste or odor, Classic Cubes are the perfect choice for all special occasions.

Perdrix in a Pear Tree by Mariano’s Tastemaker, Belinda Chang

“Perdrix is the French word for Partridge and also a classic French wine descriptor. This cocktail is my champagne twist on a Silver Gin Fizz (I think that egg white cocktails are so festive), but with home-made spiced pear & champagne syrup in place of plain old simple syrup and a little more fun!”

Ingredients:

• Gin

• Fresh Lemon Juice

• Egg White

• Spiced Pear & Taittinger Champagne Simple Syrup

• Taittinger Champagne

• Pear for garnish

• Spiced Pear Simple Syrup

  • Champagne

  • Sugar

  • Pear

  • Star Anise

  • Cardamon

Directions:

• Jigger gin, lemon juice, egg white, and syrup into cocktail shaker and dry shake.

• Add good cocktail ice and shake to chill.

• Strain into three small coupes or one large martini glass.

• Top with Taittinger Champagne and garnish.

Directions for Champagne & Pear Syrup:

• Combine water, sugar, pear, spices in a small sauce pan.

• Over medium heat, stir to dissolve sugar and bring to simmer.

• Lower heat and gently simmer for 30 minutes. You do not want to break down the pear and make the syrup cloudy.

• Remove from heat and cool.

• Pour through a strainer. Do not press in order to keep the syrup clear.

• Store in the refrigerator until use.