There’s something timelessly elegant about a tall skinny glass filled with effervescent wine. The tiny bubbles mesmerize the eye, tickle the palate, and make the drinker feel special. The first Champagne cocktail I ever tried was a Kir Royale. The mix of crisp bubbly and understated creme de cassis sparked a love affair with Champagne and sparkling wines from all over the world. And it inspired me to write The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99), being released on August 25.
Since the pre-Prohibition era, the sparkling cocktail has been one of bartenders’ favorite forms. A splash of bubbles elevates any drink, and even though they’ve never lost their appeal, sparkling cocktails are enjoying a new significance on cocktail menus at trend-setting bars. I discovered the Pattaya, a sultry mix of blackberry liqueur and passion fruit at Spice Market; the tempting Pomegranate Mistress at The Edison Room in L.A.; and a Gold Coast Royale with aged rum and pineapple at The Clover Club in New York.
Here in San Diego, bubbly’s allure holds true, too: Alchemy offers a Japanese 75, spiked with yuzu citrus and gin; Whisknladle pours a Cucumber Honey Mimosa, and Starlite serves up a Blueberry Swizzle, a twist on the mojito that gets its sparkle from Moscato d’Asti. And just last month, a Champagne bar called Mix at Sway debuted in the Keating Hotel downtown, serving wines like Ferrari Brut, Krug, and Veuve Clicquot, and cocktails that love them.
Whether they’re sipped at the bar or in the backyard, you’ll find a drink of something sparkling has a magical quality and it seems to add a brilliance to the occasion and everyone lucky enough to share it. MARIA C. HUNT
