DRINK OF THE WEEK: Cadiz’s Red White and Blueberry Fizz

Photo by Nik Blaskovich
Photo by Nik Blaskovich

Hooray for the red, white and … blueberry? This week we turned to Cadiz’s bartender, Sean Sepulveda, who appreciates a challenge, for a new twist on July Fourth. For this, he decided to make a drink in a pilsner glass, but you could use a Collins glass in a pinch. He muddled some blueberries in the bottom of the glass, then made a middle foam out of the delicious liqueur Cocchi Americano, poured some sparkling wine on top — he uses Saint-Hilaire Brut, but any dry sparkling brut will do — and on top of that he added the red with some Peychaud’s bitters.

Mr. Sepulveda garnished the drink with sugared blueberries and orange twists but he suggests using a sparkler, a U.S. flag and the like, “because this is America! And freedom!”

That’s the spirit, Sean. You can do whatever you like this holiday — but we do recommend you try our Drink of the Week.

1 ounce blueberry puree (see recipe)
2 ounces Cocchi Americano semi-foam (see recipe)
2 ounces Saint-Hilaire Brutdry sparkling wine
4 dashes Peychaud’s bitters

In pilsner glass, add blueberry puree to bottom, top with semi-foam carefully, gently add sparkling wine and top with bitters. Garnish with blueberries and orange twists.

To make blueberry puree, muddle 5-6 blueberries and a rich simple syrup (2:1 sugar/water ratio).

To make Cocchi Americano semi-foam: Combine 2 ounces Cocchi Americano (a liqueur), 1 ounce rich simple syrup and 1 ounce lemon juice. Chill and dry shake. Add ice when ready to use and shake again.

509 State St.
(805) 770-2760 or www.cadizsb.com

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