Bubbly four ways

Mi cava, su cava

It seems only right to break out the bubbly at this time of year. In a few weeks, we won’t be able to enjoy our back porch without first slathering on a bottle of bug spray, lighting 15 citronella candles and hooking up the bug zapper. OK, we may live in the South, but we honestly don’t have one of those.

Since I’m breaking out the bubbly, I’d like to make a toast to ChefMom over at Eat, Play, Love. She recently gave me the Versatile Blogger Award. She’s passed the award onto a number of other worthy bloggers. Her list is here. She got the award from some great bloggers, Kay aka BabyGirl at Pure Complex and Alison at Happy Domesticity. Alison, along with Genn at Cadencies, also gave me the award. Here’s my list. Update! Samina Cooks gave me the award too, her list is here.

Now, onto the bubbly. Here are four ways to enjoy a nice cava or prosecco, something you didn’t spend a fortune on. A nice bottle is always better straight up.

Drizzle a little Chambord or limoncello in the bottom and fill the rest with the bubbly. (Those two are in the center.) On the left is a different spin on a mimosa. Use equal parts grapefruit and orange juice and add desired amount of sparkling wine. Or put some mixed-berry puree in the bottom of your glass. Although, if it’s shaped like ours it may not mix well, not that we make mistakes we rather enjoy trying to slurp puree from such a thin stem. Try a more traditional flute or GASP! a wine glass. No one will think any less of you.

Mixed-berry puree

• 1 pint strawberries
• 6 ounces raspberries or blackberries or combination of two
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp Chambord (optional)

Blend berries, sugar and lemon juice in blender until pureed. Place sieve over a bowl and pour mixture through to strain seeds. You’ll need to help it along with a spatula. Once strained, stir in Chambord if desired.