Let’s drink some bubbles, but make it special. This simple cocktail adds dry curaçao and amaretto to Underwood The Bubbles and it tastes so good. Sparkler in glass optional, but recommended.
BLOOD ORANGE AMARETTO SPARKLER
1/2 oz amaretto
1/2 oz dry curaçao
Underwood The Bubbles
blood orange slices
Pour amaretto and curaçao into a flute and top with The Bubbles. Garnish with a blood orange slice.
Recipe and photos by Alyson Brown of @wildfolklore and author of The Flower Infused Cocktail.
This year we wanted to try something a little different for a warm holiday drink. We came up with a new spin on the classic mulled wine, which is typically made with red wine, and created a version using our Underwood Pinot Gris. It still has the same spices and gives you that warm comforting feeling. And, it’s perfect for welcoming Thanksgiving guests, cozying up in a snowy winter cabin, or putting in a to-go mug for your Christmas tree-hunting adventure. Cheers!
White Mulled Wine
1 bottle of Underwood Pinot Gris
1 cup cognac
6 figs, sliced and stem removed
2 pears, sliced
2 cinnamon sticks
3 star anise
1 lemon, sliced
Combine the wine, cognac, figs, pears, cinnamon sticks, star anise, and lemon in a saucepan. Bring to a gentle simmer over low heat for 30 mins and up to 1 hour. Do not boil. Strain to remove solids and serve warm. Serve with a slice of fresh fig, cinnamon stick, and star anise.
Recipe and photos by Alyson Brown of @wildfolklore and author of The Flower Infused Cocktail.
While technically fall, this year October has felt much more like the tail end of summer. Here in the PNW, we have been having beautiful warm summer days. There are still plenty of tomatoes hanging ripe on the vines and if you’re lucky, you might even be able to find some local strawberries. With the change of seasons, too many tomatoes, and Halloween on our minds, we present The Bubbles Bloody Mary. We know it sounds crazy, wine instead of beer, but give it a try!
ROASTED STRAWBERRY BLOODY BUBBLY MARY
1 oz vodka
4 oz roasted strawberry bloody mary mix (recipe below)
1/2 tsp Worcestershire sauce
1/4 tsp balsamic vinegar
1 tsp celery salt
1/4 tsp paprika
2 tbsp sea salt
Underwood The Bubbles
celery sticks, strawberries, & cherry tomatoes for garnish
Mix paprika, celery salt, and sea salt together in a bowl. Rim glass with a lime wedge and dip into the salt mixture. Add remaining ingredients to a shaker and shake over ice until chilled. Pour into prepared glass and top with The Bubbles.
Garnish with celery sticks, fresh strawberries, and cherry tomatoes.
Roasted Strawberry Bloody Mary Mix
1 pint of strawberries, hulled
4 ripe plum tomatoes, cut in half
2 stalks celery
1 clove of garlic
1 fresno pepper
1 banana pepper
1/2 red bell pepper
3 sprigs of parsley
juice from 1 lemon
juice from 1 lime
Preheat the oven to 425 degrees. Line a baking sheet with foil. Place the strawberries, tomatoes, garlic, and peppers on the sheet and roast for 20 minutes. Flip and roast for 10 minutes more. Remove from the heat and allow to cool. Place all the ingredients into a blender and blend until smooth. Strain through a fine sieve and discard the pulp.
Recipe and photos by Alyson Brown of @wildfolklore and author of The Flower Infused Cocktail.
What’s better than a frozen treat on a hot August day? A frozen treat featuring Underwood rosé wine. This granita is very simple to put together and is a crowd pleaser.
Enjoy on a back patio on the hottest day of the week and daydream that summer will never end. Cheers!
ROSÉ ELDERFLOWER GRANITA
2 cups Underwood rosé
1 oz elderflower liqueur
1 cup cubed watermelon
1/4 cup lime juice
1/4 cup sugar
Place all ingredients into a blender and blend until smooth. Pour into a 9” x 13” baking dish and place into the freezer. Freeze overnight. Flake the granita with a fork until slushy, then freeze again. Scoop and serve!
Recipe and photos by Alyson Brown of @wildfolklore and author of The Flower Infused Cocktail.
We’re happy to be working with Alyson of @wildfolklore and author of The Flower Infused Cocktail on a series of cocktails. This cocktail is a refreshing spin on the Paloma.
We’re imagining enjoying this drink while sitting on a beach somewhere warm, but if you happen to be on the coast in the Pacific Northwest mid-summer with your raincoat on(!), this cocktail will still give you the feeling of summer.
Enjoy with friends, and a rice and bean bowl filled with summer produce straight from the farmers’ market.
SPARKLING ROSÉ PALOMA
2 oz Blanco tequila
2 oz grapefruit juice
1/4 oz orange juice
1/4 oz lime juice
1/2 oz simple syrup
1/4 oz Campari
Underwood Rosé Bubbles
grapefruit slice for garnish
Add tequila, grapefruit juice, orange juice, lime juice, simple syrup, and Campari to a shaker and shake over ice until chilled. Strain into a glass over ice and top with Rosé Bubbles. Garnish with sliced grapefruit and a pinch of flake salt.
