NEW ORLEANS NIGHTLIFE & MUSIC - Wine & Champagne Cocktails

BOOZEFISH SANGRIA
1 cup sugar
1 cup water
1 cup juice
1 1/2 cups orange juice
3 1/2 cups red wine
1/2 cup brandy
1 cup sparkling water
1 lemon, thinly sliced
1 orange, thinly sliced
1 apple, cored and thinly sliced

In a small saucepan, add the water and sugar.
Set temperature to medium-high and bring sugar-water to a boil.
You want to keep boiling until you dissolve the sugar and the syrup is clear. This takes about 10 minutes.
In a large container, pour in the lime juice and orange juice.
Then, stir in the sugar syrup and mix thoroughly.
Next, add the wine, brandy, sparkling water, lemon slices, orange slices, and apple slices.
You want to let the Sangria sit for 10 minutes.
Pour into a tall glass and garnish with a lime.

FLIRTINI
1/2 oz. vodka
1/2 oz. Cointreau
1 oz. pineapple juice
2 pieces of fresh pineapple
3 oz. Mionetto Il Prosecco (sparkling wine)

Muddle the pineapple pieces and the Cointreau in the bottom of a mixing glass.
Add the vodka and juice and stir with ice.
Strain into a chilled Martini glass and top off with sparkling wine.
Garnish with a cherry.

WHITE WINE BREEZE
7 oz. Chardonnay
1 oz. passion fruit
1 oz. Martell's Cider (or apple juice)

Mix all ingredients.
Serve in a white wine glass.

CHAMPINI
6 oz. Champagne
1 1/2 oz. Chambord
(or other raspberry liqueur)
1/2 oz. Grand Marnier (or triple sec)
1/2 oz. lime juice
1/2 oz. cranberry juice

Mix champagne, Chambord, Grand Mariner and juices into a shaker with ice cubes.
Shake concoction vigorously (at least 10 seconds) to chill throughout.
Strain the "champini" into a frozen martini glass.
Garnish with a frozen white grape.

L.A. PHILARMONIC PHIZZ
1/3 to 1/2 oz. Parfait Amour
(rose petal, vanilla & almond liqueur)
2 drops of Citronge (orange liqueur)
Top with Veuve Clicquot Champagne

The Phizz is not complete without the garnish of half of a strawberry on the rim of the glass.

CHAMBORD MIMOSA
2 oz. orange juice
2 oz. Champagne
Top off with Chambord (Raspberry liqueur)

MIONETTO PASSION
1/2 oz. of Hpnotiq
1/2 oz. of vodka
1 oz. fresh orange juice Mionetto Il Prosecco

Chill the first three ingredients with ice and strain into a chilled Martini glass.
Top with cold Mionetto IL Prosecco.
Garnish with a flaming orange peel.

Note: Flaming the peel over the drink is a dramatic presentation. This procedure is done by holding the peel three inches above the glass with the rind facing down into the drink. In the other hand, hold a lit match between the peel and the drink. Sharply squeeze the peel, spraying the orange oil through the lit match onto the surface of the drink. Drop the peel into the drink.

FRENCH 75
2 oz. chilled Cognac
2 oz. Champagne
A squeeze of fresh lemon and lime

EMMA PEEL COCKTAIL
1 oz. cherry brandy
1 oz. pineapple juice
Mionetto Prosecco Brut
(dry sparkling wine)

Mix first two ingredients into a mixing glass with ice to chill.
Strain into a Prosecco glass and fill with Mionetto Prosecco Brut.
Garnish with a long spiral of lemon peel.

MIONETTO COBBLER
4 oz. Mionetto Prosecco Brut
3/4 oz. Maraschino Liqueur
2 orange wedges
2 chunks fresh pineapple (3/4" squares)
2 lemon wedges

Muddle the fruit and liqueur in the bottom of a bar glass.
Add ice and Mionetto Prosecco Brut.
Stir gently and strain into a Prosecco glass.
Garnish with an orange peel.

SANGRIA
1 bottle red wine, (Rioja is good but Merlot or Shiraz will add similar flavors)
4 oz. cognac, (VSOP is good but an XO will be dynamite!)
4 oz. Bacardi White Rum
1 oz. Grand Marnier
1 oz. fresh squeezed lemon juice
8 oz. fresh squeezed orange juice
2 oz. sugar in the raw
16 oz. Club Soda
2 oranges
2 apples
1 lemon
1 lime

Mix the sugar, cognac, Bacardi and Grand Marnier and marinate the fruit (sliced into wheels with no seeds) in the mixture, preferably in the refrigerator overnight.
The next morning, in a large bowl or pitcher, mix the wine and marinated fruit mixture and put back into the refrigerator.
Let sit until right before serving and then add the club soda.
Never add ice to the pitcher or bowl since this will water down the Sangria and dilute the flavors.

To enjoy finished sangria properly:

Place fruit in bottom of glass

Fill with ice

Fill glass to about a half an inch from the top with Sangria

Place a slice of orange on top

CHAMBORD KIR ROYALE
3 raspberries
1/4 oz. Chambord (Raspberry liqueur)
1 glass of Champagne

Combine in a champagne flute

RED WINE TODDY
3 cups red wine
1/4 oz. whole cloves
1/2 oz. ginger
1/2 orange peel

Simmer all ingredients for 10 minutes.
Strain and serve in a glass coffee cup

CUVÉE M PEACH PUNCH
3 quarts chilled Cuvée M champagne
1 quart puree of fresh peaches
Sugar to taste
1 Tbsp. lemon juice

Cool Cuvée M on ice; call a couple of your closest friends and rent a couple of old flicks.
Pull out your mother's old punch bowl, start a fire, get out the VCR, and sweeten the peaches to taste.
Stir in the lemon juice and put into a punch bowl.
Add Cuvée M, mix well, ladle into punch glasses and enjoy the evening.

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