How We Drink: Mixing a Signature Cocktail

The night before my birthday, I had an epiphany. As I’ve mentioned before, I like to do something small, but special, to celebrate. I had been planning on charting an urban hike through San Francisco. But after casually scrolling through the list I keep of local adventures I hope to embark on, I realized – the wine country is only a short drive away! Why not head up for some champagne in the sunshine?

Napa-bulbs-blooming

After stopping in Yountville to pick up a few treats at Bouchon Bakery, we drove over to Napa to sip champagne at Domaine Carneros.

bouchon-croissants

I chose Domaine Carneros not only because I love their champagne, but also because they have a magnificent veranda, from which you can take in a sweeping view of the vineyard-covered hills. I was hoping that the trees would be in bloom. Domaine Carneros did not disappoint.

Domain-Carneros-in-bloom

We shared a sparkling wine flight, and took home a bottle of our favorite–the 2008 LD Brut (which “offers enchanting aroma of white flowers and honeycomb with notes of passion fruit and toasted hazel nut with a luxuriously long finish”)–as a memory to uncork later.

Domaine-Carneros-veranda

The trouble is, now I can’t stop thinking of champagne! In particular, what might pair well with it to make a signature cocktail?

Do you have a go-to drink? I think (just as I am enchanted by the idea of a signature scent) I am fascinated by the prospect of a signature cocktail, because I am rather clumsy when it comes to  ordering drinks. I know I like bourbon. I know I like tequila. I know I like champagne. Aside from that…? Having a signature cocktail would streamline ordering – I could belly up to the bar knowing exactly what I want.

This may require further testing.

In the mean time, I’ve decided to make my own cocktail. For our wedding, we had bellinis (peaches and prosecco)- which took full advantage of the fact that we were smack dab in the peak of peach season.  I drink one every August to conjure the day.

Since it is now February, I thought it would be fitting to mix a cocktail reflecting the riots of blossoms outside. Something floral…

camellia

Enter rose geranium. I’ve been dabbing half a drop on my wrist and adding 10 drops to the base of my shower for it’s purported uplifting qualities (and because I think the smell is lovely), but it turns out that it is also safe to take internally.

A drop in the bottom of your champagne bottle is perfection.

Santé!

Napa-sparkling-wine

2 replies »

  1. Happy birthday! Sounds like a perfect way to spend it.

    My go-to drinks are usually gin based. Either gin and citrus, maybe with a splash of elderflower liqueur, or I go savory with a dirty martini. Grapefruit is one of my all time favorite flavors, so sometimes I’ll go for vodka and order a Greyhound or a Salty Dog (Greyhound with a salted rim). It’s something slightly more exciting than a gin and tonic, but most bars will make it.

    This weekend we tried making something new (with grapefruit) to lift our ‘spirits’ given the relentlessly cold weather. It’s called the Sweet Ruby: equal parts scotch, fresh squeezed grapefruit juice, and sweet vermouth with a thin slice of grapefruit for garnish. Delicious!

    Not sure whether you share my love of grapefruit, but if so, maybe the Paloma would be up your alley? It’s tequila, grapefruit and something sparkling…

  2. These all sound amazing!! I have yet to venture into gin territory, but have heard the siren call. I am definitely a fan of grapefruit. Mouth is watering thinking about the Paloma, Sweet Ruby, and Salty Dog…

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