champagne » The Red Shaker

Bubbly Tales- From Russia With Love

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Dec 312011

Over the holidays I was gifted with a bottle of bubbly unfamiliar to me. Described as “Russian champagne”, it sat in my fridge waiting to be sampled. Last night I opened it and shared an early New Year’s toast with a friend who had tasted it before in his travels to Eastern Europe.

This is one of the loveliest bubblies I’ve tasted. It has a slightly floral nose, almost as if it’s been sprinkled with a bit of St. Germain and rosewater. Though it’s a bit on the sweeter side, the sweetness is a fruity one not a sugary one. We went through this happily, wishing we had another bottle. I will be thanking my friend not just for the lovely gift of the bottle, but more for introducing me to what will surely be a favorite celebratory beverage.

I just hope The Candy Store carries this.

Holiday Preparations

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Nov 152011

Did you guess? Shaker One has begun making her own cranberry liquor.

While browsing thekitchen.com at apartment therapy (I love that site, it’s a daily stop of mine), I ran across a post on making your own cranberry liquor. I love cranberries. My great grandmother would finely dice cranberries by hand to make her holiday cranberry relish (imagine the labor in the days before food processors!). I like to make a cranberry martini using her relish recipe around the holidays. But when I saw the post I thought, ‘hey, wouldn’t cranberry liquor be a lovely addition to champagne? Sort of a holiday champagne cocktail!”……..so off I went to the store for fresh cranberries.

The recipe couldn’t be easier. Simply add chopped cranberries and simple syrup to vodka and leave in the fridge for 3 or 4 weeks, shaking or stirring every other day or so. I added a cinnamon stick, a vanilla bean, the rind of part of an orange and a couple of cloves to give it a greater depth of flavor. The shot above is from day 2. Right away the cranberries imbued the liquids with a lovely deep red color. When I first mixed everything together all I could smell was the vodka. Now after 2 days I’m beginning to smell the cranberries as well. I can’t wait to sample it, which I plan on doing at the end of each week-just to see if any adjustments are needed.

I’ll check back in in a week or two to let you all know how it’s coming along.

Of course, now all I can think about are cranberry champagne cocktails. Sigh. Oh well, I’m told patience is a virtue.

Cheers~

Bubbly Tales Pt. 13: Test Drive

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Jul 272011

I have this lovely gift of new ingredients from my sister and have been thinking of how best to explore them. I love bitters. Angostura or Peychaud’s are what most of you probably have sitting in your bar cabinets (Fee Bros are also excellent). Angostora bitters are always in my bar-a staple of many classic cocktails. But you may have noticed while perusing the aisles of your local liquor mart that bitters have branched out into a seemingly endless array of flavors. From chocolate to celery, there’s now a bitter for just about any cocktail occasion.

Included in my surprise box was a bottle of blueberry bitters.

Now as a berry goes, the blueberry is not my favorite (blueberry pancakes aside). But I’ve played with bitters enough to know that you often want either a taste that mimics and magnifies your base flavor notes, or something to accent and add a touch of a contrast. Not sure what blueberry bitters would even taste like, and bitters not really being something you take a sip of to taste, I decided to showcase them on the ultimate neutral palate:

The Classic Champagne Cocktail with Blueberry Bitters

Generally a champagne cocktail is a sugar cube dropped into the bottom of a flute, saturated with a few drops of bitters and topped with champagne. Orange peel garnish optional. I learned how to drink these in my first “grown up” job. The Lancome executive from Paris would order them for us at the bar of The Four Seasons Beverly Hills. Where I’d valet park my green 1979 Chrystler Cordoba (fine corinthian leather included). I felt as soignee as a 23 year old driving a crappy car could. Elegance in a glass.

Out of oranges at the moment, I subbed in a lime peel. This is delicious! You get more of a softer bitter taste with just the palest hint of blueberry. Gorgeous with champagne. I’ll have to ponder what type of martinis this bitter could best highlight.

And I can’t wait to try the next one!

Bubbly Tales: Pt. 7~Win Some, Lose Some

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Jun 152011

Welcome back bubbly fans. Just a quick review today of my latest stop on the Tour of All Wines Sparkly. On my last visit to Trader Joe’s, I was restocking the prosecco supplies when I spied a different bottle on the shelf. Same price range as my beloved go to Zonin,so I picked up a bottle to try.

Fast forward to last night, movie in the dvd player, strawberries in the fridge begging for a dip. Out came our new friend Louise d’Estree. It poured into the glass with a nice healthy head of foam. I took my first sip and paused. This may be a personal preference issue, and I’m not educated enough on wine to give you specifics, but I very much prefer the Zonin. This one isn’t bad or unpleasant. Yet it lacks the light sparkle of Zonin. It also has a very slight hint of something bitter in the end notes. Again, not bad or unpleasant, but it doesn’t make me want to keep drinking it. I think it would be ok in a mimosa, but since it is the same price as Zonin and not equal or better in taste, I don’t see a reason to buy it again. I’ve been pleasantly surprised at how many enjoyable bubblies there are in the $10 and under range, so I can afford to be a bit selective. If someone brought this as a hostess gift it would end up as mimosas. Otherwise, I don’t think it will make it into my shopping cart a second time.

Zonin, you are still my prosecco hero.

Bubbly Tales: Pt. 6~Baptized by Bubbles

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Jun 082011

Bonjour and welcome to the latest episode of Bubbly Tales. Shaker One recently enjoyed a fabulous trip to Paris. While there, I may have sipped a Kir Royale or twelve. (no, not all in the same day)

But the drink that knocked my chaussettes off in a city that isn’t exactly known for it’s cocktails was this:

Ordered on a whim from a menu at, of all places, The Left Bank Marriot hotel bar…….The Paris Chic.

Wow. Spectacular in both visual appeal and taste. Had I discovered this beauty earlier in my trip we would have enjoyed a brief but passionate affair of the glass. As it was, it was the perfect cocktail on my last night to bid au revoir to The City of Lights. And the fact that the waitress spilled the first round on me made me feel like I’d been baptized by Paris.

It’s impossible not to feel good while holding this in your hand:

I can’t wait to gather the ingredients to make this at home. And bring a bit of Paris to an evening whenever I wish.

Je t’aime Paris, J’adore Le Paris Chic!

Bubbly Tales: Pt. 3~Sweet Effervescence

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May 182011

Shaker Two deserves all the credit for this lovely find.

Schlumberger White Secco

A sweet (pleasantly so, not at all cloying) fizzy pour of sparkles in your flute. The perfect end to a summer dinner, perhaps with some fresh fruit. This is not a mixing bubbly and I would definitely not cook with it….except perhaps to make a champagne sorbet.

Under $20 a bottle. Shaker One grabbed the sole bottle on hand when she spied it at the Candy Store (Beverage Warehouse).

A sweet kiss to end the evening.

Bubbly Tales-Pt.1

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May 042011

So, aside from our obvious enjoyment of all things martini, the Shakers love a nice sparkling wine. Champagne, prosecco, cava…..each of them do the happy dance on our tongues.

As a bit of a break from the stronger drinks, Shaker One would like to introduce you to the first in a series of all things bubbly. Our favorite brands, tools, storage tips, bubbly friendly cocktail recipes….if it sparkles I’m determined to cover it. The world of bubbly is infinite and magical, so we shall take our time with this journey.

But to begin-Blackberry Prosecco Cocktail:

Blackberry Prosecco Cocktail

Fresh blackberries muddled with just a splash of Cointreau or Triple Sec, topped with prosecco and a bit of orange zest. I also threw in a few drops of Bitters, but if you prefer a sweeter experience leave those out. And of course you can use champagne or cava in place of the prosecco if you prefer.

Oh my, I do love berries in bubbly….as when you’ve finished drinking the liquid you get to fish them out, plump and succulent from their marination. They are the Crackerjack prize at the bottom of my glass.

Summer is just around the corner….the perfect time to stamp your libation passport with as many effervescent trips as you can take. Cheers!

Don't Lose Your Fizz!

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Jun 162010

Shakers One and Two, though obviously big martini fans, both very much enjoy a glass of something bubbly. Champagne, cava, prosecco……..on their own or with a bit of something added (a splash of St. Germain for example) are all wonderful treats- especially in the summertime.

When there’s a crowd around (and by “crowd” I mean the two Shakers) there’s no trouble finishing up a bottle of the sparkly stuff. But what if you are on your own and not excessively thirsty? Should you forgo the fizz?

Absolutely not! Simply get yourself one of these champagne bottle stoppers. With one of these little gadgets you can keep an opened bottle of bubbly in your fridge for a few days without losing the effervescence that makes it special. Then just pull it out whenever you want a glass of celebration.

The plastic stopper is adequate, but Shaker One prefers the stainless steel model. Either way, don’t let mere moderate thirst levels keep you from opening up a bottle of bubbly. Certainly you can find something to celebrate?

Champagne Stoppers

A Double Celebration!

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Jun 132010

After far too long away from the Balcony Bar, Shakers One and Two got together to celebrate (somewhat belatedly) two very important events: Shaker Two’s Birthday and the one year anniversary of The Red Shaker Blog! Awww, they grow up so fast don’t they? It seems like just yesterday we were picking out a name…….

Back to the shaking shenanigans. We were joined by two lovely guests to help us try out a few new martinis. On the menu, some old favorite treats from the first year of the blog:

Gougeres, shrimp cocktails, stuffed mushrooms and vichyssoise! (YAY!! some of my favorite niblets from the Shaker One kitchen!! ~Shaker Two)

Stuffed Mushrooms

Gougeres, shrimp, vodka

vichyssoise

We began the evening with a champagne toast. If you’re looking for a lovely bubbly, this is the one to try. Marc Hebrart Brut!

Our first ‘tini of the evening was The Pineapple Basil Martini

Pineapple basil martini

“Refreshing” “The basil made the pineapple taste more mild” “An interesting touch”

Shaker One and our two guests enjoyed this a bit more than Shaker Two (who is not the biggest basil fan out there)

3 3/4 to 4 olives from S1 and guests, 3 1/2 from S2.

Next up: Rosemary Ruby Cocktail

Rosemary Ruby Red Cocktail

I know, I know- it’s from Rachael Ray. Cast aspersions at will. I can guarantee you neither Shaker One nor Shaker Two has ever been considered perky.

The consensus here was enjoyable, but a bit too sweet. It needs to have more grapefruit flavor, perhaps a splash of lime juice to brighten it up and definitely dial way back on the simple syrup. Pleasant, but as one taster put it “it smells better than it tastes”.

As written 3 olives…..needs improvement.

We moved on to a take on The Rosemary Lemonade Cocktail– martini style. I found this recipe in the comments section here

Rosemary Lemonade Cocktail

A refreshing cocktail, but needs more lemon. We all agreed it would be fantastic over ice as a summer sipper. Shaker One says this could be the beginning of a beautiful friendship with iced tea for an herbal Arnold Palmer.

As written 3 olives, over ice 3 1/2 +

We ended the evening with a special birthday cake made by Shaker One. (soooooo awesome and soooo tasty!! I hated to cut into it!!)

Martini cake!!!

All in all a lovely evening and a wonderful double celebration. Thanks to Jenna and Lyndsey for helping us taste, rate and mark our first year of martini madness. Here’s to another year of searching out the best things you can put in a martini glass.

Cheers!

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Apr 232010

Friday night finds the Shaker Gals worn out after a long day working on their SSP(super secret project). Shaker Two discovered a lovely non-martini cocktail recipe in her latest issue of Bon Appetit magazine that we were both dying to try-

Limoncello Champagne Cocktail with Mint:

Shaker One harvested a cutting of her monster mint from the Balcony Bar and we gathered up the rest of the ingredients which we happened to have on hand. (What, you don’t keep champagne chilled in the fridge at all times? You’re not officially civilized or a grown up if there isn’t an emergency bottle of bubbly in your fridge. Always).

The verdict: we just had our socks knocked off. No adjustments or tweaks needed. This is lovely…..not too sweet, subtle hint of mint and lemon…….yummy. Shaker Two says, “If you put the glass to your ear you can hear paradise”. Tough to argue with that logic.

So make this cocktail. It’s a refreshing bubbly treat.

We bid you a good night as we ride a wave of bubbly deliciousness out on this friday night.

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