Pamper yourself and impress your friends with a refreshing treat – Washington Square News

You can feel yourself drinking champagne without breaking the bank, learning to complement sparkling wine with colorful, fragrant heart or bitters.

Created by mixing sparkling white wine and some liqueur, the syringe is an easy-to-prepare but crowded cocktail. (Photo by Phoebe Goldman)

Every New Year’s night my parents gave me a glass of champagne. I started liking the scent when I was 17 or 18. As soon as I got old enough to buy myself a drink, I tried to become a champagne lover. Imagine my surprise when all the good sparkling wines cost $ 50 a bottle, and all the wines I could afford were reminiscent of sparkling Welch grape juice!

The solution is to mix the available wine with something strong enough to mask the aroma. Enter a syringe – sparkling white wine mixed with bitters or almost anything else.

Before I go any further, I would like to prevent any potential criticism. Historically so and as defined by According to the International Bartenders Association, the syringe is prepared specifically with a bitter digestif (afternoon drink), and if you mix sparkling white wine with fruit drinks, you will get another drink. The difference is somewhat silly, especially since the line between bitter and hearty is actually somewhat blurry, so when I say “syringe,” I mean sparkling white wine supplemented with something other alcoholic.

I would explain the differences between our mixers to help you choose what you like, but I can’t do that for our sparkling wines. Unfortunately, I’m a drunkard, not a sommelier. The best advice I can give about wine is to call it champagne if it’s from France, coffee if it’s from Spain, or prosecco if it’s from Italy. If it’s from California, then it’s just sparkling white wine. All white wines and most rosé wines need to be drunk cold. Please don’t ask why, I just know how you do it.

First, we need our base. Expect to spend $ 10 to $ 15 on a bottle of Prosecco (or Prosecco-style potassium wine). However, otherwise it will be rude unless it is a prosecco of Kirkland from Costco. More and you spend good wine on a mixed drink. My gold standard for blending wine is Prosecco by Kirkland from Costco, a smooth wine that costs $ 7 per bottle. Mionetto Prosecco ($ 13) is also a completely non-objectionable option. Another smart choice is Prosecco Barefoot Wines ($ 10). You can also go to any wine shop and say you want a bottle of prosecco to mix and they will understand what you want.

Professional advice: when you buy wine, ask if it is chilled. Chilled wine helps to elevate the taste, aroma and distinct taste of the drink. If it’s a good wine shop, they’ll have a fridge at the back so they can give you a cold bottle of any of their white wines.

Next we need to mix something with our wine to make it colorful and fragrant. Bitter is any alcoholic beverage with a predominantly bitter taste. The classic choice is Aperol – a wonderful orange bitter, subtly sweet and cheap (about $ 28 per 750ml bottle). I find it impossible to describe the taste of Aperol, but I’ve heard it called orange soda for adults or “if a rhubarb pie was a liqueur”.

If you think Aperol is too sweet, switch to its older, more bitter brother, Campari. Campari, a dark red aperitif (drink before dinner) that tastes like orange peel. My dad swears by Campari spritz, but honestly, it’s an acquired taste. I’ve never met anyone under the age of 30 who liked it more than the Aperol version.

On the other hand, hearts are first of all sweet dishes with fruit taste. Classic French agility, popularized on the mayor of Dijon after World War II is made with cream of black currant – French heart of black currant – or liqueur of black currant. This drink is called kir if you drink still white wine, or kir-piano if you drink champagne. If you use prosecco, I think the French would call it disgusting. Buy blackcurrants brand Mathilde; it’s delicious without overpricing.

If you want to get fruit, hunt in the liquor section at your liquor store to find a liqueur that sounds appealing. I had a good experience with Rothman & Winter’s apricot liqueur.

If you want something stronger, use gin. Be careful with this, however; gin syringe much more alcoholic than you think and the wine will cover it up. Don’t even worry if you have a gin that you think is good. Hard litmus paper is whether you can take a sip of gin in its purest form without making a snout. I always like flower gin, and I think they are a great choice for agility. Hendrick’s “Summer Solstice” is especially fun, and I bet their original cucumber-flavored original will also be a great craft.

Now mix! Syringes are almost the most forgiving drink for the mix. Pour a little of your liqueur or bitters into a glass, preferably a flute for champagne – although a regular glass will do – and then add about three times as much sparkling white wine. When your ingredients are warm, add an ice cube. If you plan ahead, store them in the refrigerator. Throw in the berries if you feel the need for a side dish.

Traditionally before lunch or after a snack drink a syringe. I like them so much that I will drink them at dinner, on a Broadway show or while reading a book. The syringe is a light and versatile drink, and now that I’ve started storing prosecco in the fridge, I believe there’s no end to the case where I’m going to throw it away.

Happy spraying! I promise that next time we will deal with complex cocktails – I wanted to start with simple things. Well, drink, please, responsibly.

Contact Phoebe Goldman at [email protected]

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