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Toast New Years with tempting bubbles from Tempest

Post by Craig Sailor / The News Tribune on Dec. 31, 2008 at 6:48 am | No Comments »
December 31, 2008 6:48 am

The Tempest Boom Boom Champagne Cocktail. Photo by me.

I stopped by Tempest Lounge last night to talk bubbly with Denise Tempest. For New Year’s Eve, Denise has all kinds of bubbles to sample – by the glass or in cocktail form. Denise’s champagne cocktails pair well with a story in today’s SoundLife section about making party cocktails using sparkling wine. Like the story we ran in SoundLife today, Denise has a French 75 on the menu. She also has an orange-vodka champagne cocktail she mixed up called the Tempest Boom Boom (see the pic above). Click the “read more” button for her Boom Boom recipe, and for a few other recipes for champagne/sparkling wine cocktails.

If you drop in at Tempest for New Year’s Eve, here’s something else of interest: A flight of three bubblies for $11. It comes with pours of Lady of Spain Cava (Spain), Lucient Albrecht Cremant Rose (France) and Jansz Premium Cuvee (Tasmania).

Happy New Year to all. Be safe.

Tempest Bar and Lounge

913 Martin Luther King Jr. Way, Tacoma; 253-272-4904

Tempest Boom Boom Champagne Cocktail

Yield: Serves 1

1/2 ounce Smirnoff orange vodka

1 dash grenadine

Freshly squeezed orange juice from 1/2 orange

Sparkling wine or champagne of your choice

Pour vodka into champagne flute. Add a dash of grenadine and orange juice. Top with sparkling wine and garnish with an orange peel.

Source: Denise Tempest of Tempest Lounge

Classic Champagne Cocktail

Yield: Serves 4

4 sugar cubes

1 bottle Angostura bitters

1 bottle Champagne, very cold

Optional: Lemon twists, for garnish

For each serving, hold a single sugar cube over the opening of a bottle of bitters. Invert the bottle so that some bitters soaks directly into the sugar.

Drop the cube into the bottom of a chilled champagne flute and fill the flute with champagne.

Garnish with a lemon twist, if desired.

Source: McClatchy Tribune Media Services/Anne Valdespino, The Orange County (Calif.) Register

French 75

Yield: Serves 1

1/2 ounce dry gin

1/2 ounce lemon juice, freshly squeezed

1 sugar cube

Sparking wine of your choice

Place sugar cube in glass. Add gin and lemon juice. Top with sparkling wine. Sip.

Source: Me

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