No, this isn’t turning into a cocktails-only blog (although that wouldn’t be the worst idea ever from a test-kitchen standpoint). At the moment, it’s turned into an “I have an incredibly high-maintenance dog who I can’t be more than three feet from because he just had surgery and keeps trying to rip his sutures out even with a cone on” blog. (Just a friendly warning to those of you considering ever owning a dachshund: they’re very long and very persistent. Our little Houdini can reach his backside even ensconced in his cone.)
Having to be practically attached at the hip to a dog sort of takes cooking out of the equation. And by the time I’m “relieved” from my dog-watching shift, I just want to lie down (and maybe cry a little). According to our vet, because of our dog’s very high-strung and anxious nature, it makes this sort of ordeal about three billion times worse than with a “normal” dog. (That number may have been my approximation, but I swear it’s not an exaggeration.)
Since no cooking means no new material, I’m pulling this cocktail from my archives and taking the easy way out.
Blueberry-Pineapple Champagne Sparklers
1 cup blueberries
1 cup pineapple juice
2 teaspoons chopped mint leaves
superfine sugar, as needed
1 bottle champagne
Puree blueberries, pineapple juice and mint in a blender. Taste for tartness. If needed, blend in sugar to taste. Strain.
Pour 2-3 tablespoons juice into flutes and slowly top with champagne.
As you’ve probably figured by now, I adore champagne in most any form. And this sparkling cocktail doesn’t disappoint. It’s got a bright, refreshing tropical flavor and amazing color...you couldn’t ask for more out of a champagne cocktail.