Aspen Times Weekly Libation: Ruby Spice Bubbles | AspenTimes.com

Aspen Times Weekly Libation: Ruby Spice Bubbles

by Jeanne McGovern

With Thanksgiving just around the corner, I'm making my list and checking it twice — and it's not a shopping list. Rather, I'm getting myself prepped for party season. Sounds crazy, right? Not so much. If there's one thing I've learned over the years, it's that being ready for a holiday party at a moment's notice is key to not just surviving, but really enjoying, the season. Toward that end, you need to know your go-to outfits, appetizers and cocktails. When it comes to the latter, Ruby Spice Bubbles never disappoint. The bubbly cocktail is simple to make, yet tastes completely unique and like a "real bartender" whipped it up. And with its brilliant ruby hue and brandied/candied cherry garnish, the Ruby Spice screams "holidays." All in all, the perfect go-to cocktail for parties from now through New Year's Eve (it's up to you to figure out what to wear and what appetizer to bring).

MAKE IT

¼ cup sugar

½ teaspoon cinnamon

Pinch ground cloves

¼ teaspoon ground dry ginger

3 tablespoons water

4 ounces unsweetened cranberry juice, chilled

1 bottle (750 milliliters) sparkling white wine, chilled

Brandied or candied cherries

In a microwave-safe bowl or glass, combine the sugar, cinnamon, cloves, ginger and water. Stir well, then microwave on high for 1 to 2 minutes, or until the sugar is completely dissolved. Set aside to cool completely.

In a cocktail shaker, combine the cooled spice syrup with the cranberry juice. Shake to combine, then divide between 4 cocktail flutes or coupe glasses. Top each with sparkling wine and add 1 cherry to each. Serves four.