“Hear no evil, speak no evil…”


“Hear no evil, speak no evil – and you’ll never be invited to a party.”  I just saw this Oscar Wilde quote on a stack of cocktail napkins at Sylvester & Co. in Sag Harbor, and got in the mood for cocktails. I headed straight for the farmer’s market to buy some fresh fruit, then tried classic Champagne cocktails using Bouké Perlant, which is semi-sparkling. Then I mixed a few cocktails from Lot-et Garonne (southwest France), where my husband and I stayed after biking in the Pyrenées, based on red, white and rosé wines. They all pair beautifully with summer fruits and fruit-flavored liqueurs. I brought a bottle of Perlant and some fresh fruit to my friends’ barbecue last night. Great as an aperitif or with brunch!

CLASSIC

Mimosa

Mimosa

1 oz freshly squeezed orange juice

–             ¼ oz Triple Sec (orange-flavored liqueur)

–           5 oz chilled Bouké Perlant

Garnish with a slice of orange

 

 

BelliniBellini

Purée ripe white peaches in a blender

Strain and add 1 oz peach purée to

4 oz chilled Bouké Perlant

 


FlirtiniFlirtini

1 oz pineapple juiceCHampagne

½ oz lime juice

½ oz vodka

3 oz chilled Bouké Perlant

Garnish with a cherry

Kir Royale with CognacKir Royale with Cognac

½ oz Crème de Cassis (black currant-flavored liqueur)

½ oz Cognac

5 oz. chilled Bouké Perlant

 

 

PoinsettiaPoinsettia

1/2 oz Cranberry Juice

–             1/2 oz Triple Sec (orange-flavored liqueur)

4 oz chilled Bouké Perlant

Garnish with a slice of lemon or lime

Apricot Cocktail

½ oz apricot purée

½ oz vodka

–          ½ oz apricot liqueur

4 oz chllled Bouké Perlant

Garnish with a slice or spiral of fresh apricot

“Champagne Cocktail”

1 sugar cube

A few dashes of Angostura Bitters (a proprietary herbal flavoring)

5 oz chilled Bouké Perlant

Garnish with a twist of lemon

“Pomegranate Passion”

1/2 oz Triple Sec (orange-flavored liqueur)

2 oz  Pomegranate Juice

3 oz chilled Bouké Perlant

–         Garnish with 1 TBSP pomegranate arils

“Raspberry Orchid”

½ oz Crème de Framboises (raspberry-flavored liqueur)

5 oz. chilled Bouké Perlant

Garnish with 5 whole raspberries

“Douceur de Perlant”

1/2 oz of Crème de Cassis (black currant-flavored liqueur)

2 oz  Apricot Nectar

3 oz chilled Bouké Perlant

REGIONAL

“Apéritif vite fait”

Combine and macerate for 5 hours:

1 bottle Bouké Red Wine

15 sugar cubes

3/4 cup of eau-de-vie

–        1 lemon, cut in discs

–        Filter and drink while still fresh.

“Recettes paysannes en Lot-et-Garonne” Compiled by Claudine et André Lavialle.

“Marquise”

Combine and macerate for 24 hours:

1 bottle Bouké White Wine

½  cup powdered sugar

–        1 lemon

–        ½ lime

–        Add 1 cup of sparkling water, then serve.

“Recettes paysannes en Lot-et-Garonne” Compiled by Claudine et André Lavialle.

Sangria gasconne” (for 15 people)

–     Combine In a salad bowl:

–     3 bottles of Bouké Rosé

2 cups strawberry juice*

–     2 cups sugar

Peel and cut into small pieces, then add to salad bowl:

–      5 oranges

–      5 lemon

–      5 pears 

–      Add:

–   1 tablespoon Armagnac

–   Add ice cubes and serve!

* I found kiwi-strawberry juice at the health food store.

“Recettes paysannes en Lot-et-Garonne” Compiled by Claudine et André Lavialle.

 

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This entry was posted in Cocktails, Effervescent Wine, Hosting a Party, Recipes, Red Wine, Rosé, Sparkling WIne, White Wine and tagged , , , , , . Bookmark the permalink.

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