Sola’s Maui Mosa
Courtesy of Sola Restaurant
3868 North Lincoln Avenue
Chicago, IL 60613
Makes one cocktail
1/2 ounce passion fruit puree
1/2 ounce pineapple juice
3 ounces Champagne or sparkling wine
Pour juices into a Champagne flute, add Champagne.
What could be easier?
The JT Cocktail
submitted by Barbara Glunz
Chicago has lost the gentleman who attracted the international culinary world to our city in the late sixties. In tribute to the legendary restaurateur and my dear friend, Jovan Trboyevic, let us toast gracious dining and uncompromising standards for excellence with his JT Cocktail. It is printed here with permission of his wife of 42 years, Meggie Trboyevic, and written down by Mary Beth Liccione, owner of Les Nomades, which Jovan founded as a private club in 1978.
Makes one cocktail
1/2 cup fresh orange juice – very important that juice be freshly squeezed
1/2 ounce Campari
1/2 ounce Cointreau
3-4 ounces Champagne
Serve in an Old Fashion glass with crushed ice.
Death in the Afternoon
submitted by Veronica Hastings
Harold McGee wrote in a New York Times article “Readers of Ernest Hemingway know Death in the Afternoon as a book about bullfighting. But to drinkers with a taste for obscure booze, it is also a cocktail that Hemingway contributed to a 1935 collection of celebrity recipes. His directions: “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”
While Hemingway’s absinthe is no longer available, Pernod or another anise-flavored alcohol can be substituted. Or, purchase the “new” absinthe in available now in the US containing safe levels of thujone (the controversial active ingredient thought to have caused the unusual mind-changing effects in the original absinthe recipe).
Makes one cocktail
1-2 tablespoons Pernod, Ricard or Henri Bardouin Pastis, a wonderful brand called HB
6 ounces Champagne or Sparkling wine like Cava or Prosecco
Flute or Champagne Glass
Pour the Pernod into the Champagne glass, add the champagne and serve
Tip: If the Pernod is added first, it mixes evenly with the champagne. If the champagne is added first, the Pernod will not be evenly distributed due to the smaller volume of Pernod relative to the Champagne.
Moscow Cocktail
(called Sparkling Camara at the Park Hyatt Ararat in Moscow)
submitted by Veronica Hastings
Makes one cocktail
2 tablespoons vodka
2 tablespoons Crème de Cassis (the Cassis needs to be very fresh, and one that is very fruit driven in flavor profile
1 tablespoon fresh lemon juice
4-5 ounces Champagne or sparkling wine like Cava or Prosecco, depending on your glass (see note)
Note: A medium tall cocktail glass (slightly round and tapering at the top) is suggested
Put Cassis, lemon juice and then vodka in bottom of glass and stir. Add several cubes of ice and then top off with the Champagne, stir once and serve.
Garnish optional: Add three fresh blackberries and raspberries just after the ice.