In March, I challenged myself to publish a cocktail recipe every day, for 14 days, on social media – the challenge was that I had to use spirits I already had at home, and that I could not make any extra/unnecessary trips to the grocery store for mixer, etc. This challenge became Free Pour Jenny’s “Recesses of the Liquor Cabinet” series.

This selection of cocktails is inspired by bubbles. It seems to me that we are all hearing a lot about bubbles lately, mostly quarantine bubbles. I say, let’s talk about fun bubbles, bubbles in Prosecco, bubbles in kombucha, bubbles in soda; I could go on – and I will!

Champagne Cocktail

Champagne Cocktail

You can’t go wrong with this classic cocktail, which is sinfully easy to prepare and which looks fabulous on a celebratory table, or even better, in your hand.

Ingredients

  • 1 sugar cube
  • 8-10 drops FPJ Solstice or Cranberry Bitters
  • 3-4 oz Champagne (you can really use any dry, sparkling wine here)
  • lemon twist

Instructions

  1. Chill the bubbles.
  2. Place sugar cube in a Champagne flute or coupe, and then soak it completely with bitters.
  3. Gently add Champagne. Garnish as desired. Cheers!
Booch & Bubbles

Booch & Bubbles

We are fortunate to have some fantastic kombucha that is made right here in Whitehorse! This cocktail uses Summit Kombucha’s effervescent Haskap ‘booch, in addition to Prosecco, for a sweet and sour, bubbly libation…

Ingredients

  • 2 oz Summit Kombucha Haskap kombucha
  • 2 oz Lillet blanc
  • 4 drops FPJ Haskap Bitters
  • 1-2 oz Prosecco
  • Mint leaves, or Haskap berries (haskap pictured)

Instructions

  1. Chill ingredients.
  2. Place a couple of Haskap berries in a Champagne flute, and slowly add the remaining ingredients, in the order given.
  3. If using mint as a garnish, you may festoon the glass after adding the liquid ingredients.

Notes

Endless Substitution Ideas: Try Summit’s Strawberry kombucha, and garnish with a strawberry; or, try their tasty Raspberry Rose kombucha, and garnish with raspberries or wild rose petals… the possibilities are limitless…

Aperol Spritz with Fireweed

Aperol Spritz with Fireweed

The Aperol Spritz is that spirit’s signature cocktail, and it’s a refreshing way to enjoy the Italian amaro’s lovely, bitter flavours. In this version, I’ve just added a hint of fireweed with the bitters and flowers… Summer in a glass!

Ingredients

  • 1 ¼ oz Aperol
  • 2 oz Prosecco
  • 6 drops FPJ Fireweed Bitters
  • splash of soda water
  • fresh or dried fireweed flowers

Instructions

    1. Add several ice cubes to an Old Fashioned glass.
    2. Combine Aperol, Prosecco, bitters and soda water in the glass, and stir gently.
    3. Garnish with flowers.

*A few notes on alcohol consumption: these cocktails are strong, and they should be consumed in moderation; one serving of spirits is 1 ½ oz. A good rule of thumb is to have a glass of water for every alcoholic beverage. Cheers!

Treat the Kids too!

Northern Ginger (mocktail) 
Recipe yields approximately 11 servings

Make this batched-up mocktail in a 2-litre pitcher; in the pitcher, combine:
5 ½ oz simple syrup
5 ½ oz fresh lemon juice
6 cups plus 7 oz ginger ale
½ tsp FPJ Cucumber-Mint Bitters
Handful of fresh mint leaves

Keep the pitcher refrigerated (do not add ice to the pitcher).
Stir very gently before serving.
Pour the mocktail into tall glasses filled with ice, and garnish each with several mint leaves.

Simple Syrup
½ cup sugar
½ cup water
Add sugar and water to a small saucepan; heat over medium heat, stirring frequently, until the mixture comes to a simmer. Stir until sugar is completely dissolved. Remove from heat, and let cool. Pour syrup into a clean jar, label, and store in the refrigerator. Syrup will keep for up to 2 weeks.