A Toast to Gatsby: Champagne Mint Julep
This week’s end gives us lots to toast. Tonight, the alluring Jay Gatsby and his dazzling Daisy hit the box office in Hollywood’s latest version of The Great Gatsby. On Sunday, moms everywhere get to celebrate. If that weren’t enough, it’s Friday, people! That means a delicious 10-Minute Happy Hour just for you.
In Gatsby’s day, gin was touted as the national drink, though Gatsby himself didn’t actually drink that much. Yet, those rich images from the book persist — the roaring 20’s and the infamous lavish Long Island parties, complete with Mint Juleps and loads of champagne. That is enough inspiration for any of us to throw our own outside soirée this weekend.
This bottle of Cavicchioli 1928, at under $15 per bottle, pours up a luscious and creamy bubbly with a peach nectar perfume. It also looks perfect being poured at any outdoor garden party. It’s lovely on it’s own if you like a sweet sip, but stellar in this cocktail homage to Gatsby.
I qualify this recipe as “my” version because technically this isn’t champagne, though it pours just as fine a perlage (that’s wine speak for lots and lots of gorgeous unending strands of tiny bubbles). On the Julep end, I make it mine by skipping the traditional sugar cube, and instead letting the sweetness of this wine take its place. On top of some Bourbon and muddled fresh mint, all this drink needs is some jazz and you’ll be having a very happy hour in less than 10-minutes time.
My Champagne Mint Julep
- 3 to 4
fresh mint leaves
- 1 1/2 ounces
ounces of Cavicchioli 1928, Sparkling Wine, NV, very well chilled
In a champagne flute, add the mint leaves (twisting them as you add to release their flavor and aroma) and the bourbon, and muddle with the end of a spoon. Top with the chilled Cavicchioli and enjoy.
If you can't find this wine try a sparkling Moscato as a substitute.
(Images: Maureen Petrosky)