Welcome to Common Man Cocktails, I’m your host Derrick Schommer.
Today we’re looking at the Bubbly Bahama. This was submitted by Slugger 1983 out on YouTube. And it’s going to be a champagne cocktail, so we’ve done, now this would be our second one for the week. It’s going to have a little peach schnapps. For me with champagne just alone put a little peach schnapps, like one once of peach schnapps, 6 ounces of champagne.
We’re going to do a little standard apple pucker, not sour apple pucker but might be okay. Little 7 Up, right in there, we’re going to drizzle it grenadine, and we’re going to start by putting a little sugar on the rim, and we’re going to stick that with a little lime. So what it does is cut a little slice of lime, nothing too impressive, put a little slice in the body, and then I can rim it this way. That’ll get a little sourness on your first sip, what is also going to do—I’m going to need this little measurer here. Then what’ll I do is just kind of stick it in here and since the lime is kind of liquidy. You’re going to end up with, a pretty fancy looking rim. There you go. So now you’ve rimmed it with sugar, just plain old granulated sugar, you can use that super fine sugar you get for rimming, rimming sugar if you want to or just regular sugar which I did.
And we’re going to measure some stuff up, put some ice in here. So we’re throwing the ice in now, because we’re not going to be shaking this one. And don’t put the ice in first, because that’s going to make very hard to rim it with sugar. We’re going to do this last. We’ll put the ice, we got the ice, we’re going to put in, we’ll do the champagne first. We’ll do champagne, half way filled with champagne, that’s pretty easy.
Now the trick with champagne being that there’s so many bubbles, that you got to kind of wait to see if it is making it half way up, slow process, I’m bored, a little more. There you go, looks good. We’ll do an ounce or half ounce of the apple, just enough to give it a flavor. Pour that in there. We’ll do an ounce of peach snaps, which is the way I like to roll. And then we’ll top, oh that already smells good, I love peach snaps. We’ll top it with some 7 up. Give it a little citrus scent, and we’ll drizzle a little grenadine. We can get it down to size, that would be cool. Grenadine should sink pretty well. It should be good. Give it a little sweet factor at the end. And there you go, that is your Bubbly Bahama.
And what you’ll notice is, grenadine seems to be really heavy, and pretty much everything even champagne. So the grenadine pushes up on the bottom, although you can’t necessarily see the grenadine with the red apple in there. The bubbles are starting half way up instead of at the bottom, because the champagne is actually floating on top of that neat little grenadine mix. Smells like, of course, 7 Up. Very tasty. The champagne’s a little dry, but when you take that initial sip and you get that sugars, it lines your tongue with this nice sweetness. So, when it follows with the champagne, it rounds up the champagne. Really takes off the edge of the bite. No real alcohol, peach and apple play really well in here. Well balanced which is good because you did a half ounce of the apple and you need a whole ounce of the peach. But together, they seem like they’re almost one in one.
Now, you’re going to have to control your sips because you want to be able to make it all the way around. The sugar will have nothing left when you’re done, so there’s some experimentation to be done. Overall, this is a cool drink. It’s very refreshing. Very unique. I haven’t really had, there’s not too many drinks I’ve had to have the standard apple, and have like a taste that keeps that core, but still keeps the other ingredients coming in without overbearing it. So, there you go. That is your Bubbly Bahama.
Thank you Slugger 1983. Yet another drink that he’s created, I don’t know if there’s any I haven’t liked. But, he must be a bartender.
I’m your host Derrick Schommer. We’re teaching you how to drink.
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