When cutting into a blood orange, you wonder how a citrus fruit got to be so colorful. The fruit’s crimson hue is so deep that it looks almost too beautiful to eat! Thankfully, the blood orange delivers as much excitement to the taste buds as it does to the eye – its juicy flesh is sweeter and less acidic than a regular orange.
There’s something magical about bubbles – they always bring a smile to your face and lift your spirit. They’re enchanting even when mixed in cocktails.
This utterly delicious and sophisticated mojito is topped with Champagne or sparkling wine instead of club soda. I serve it with no ice, so as not to dilute the delicious bubbles.
A mojito on stilettos!
What is it about bubbles? They’re fun, they’re ephemeral, they’re captivating and, when allowed to emerge in wine, they’re delicious beyond belief.
How grateful I am to Veuve Clicquot for having figured out how to trap those tantalizing bubbles in a bottle! It is Madame Clicquot herself who, in the early 1800s, pioneered the méthode champenoise and crafted the first “modern” Champagne.
Champagne. The name alone conjures festivities and moments to be treasured.
At first glance, the constant rise of the bubbles in a glass, seemingly from nowhere, can make you forget time and place and get lost in their magical show.