Cosmos, margaritas, and of course, straight-up champagne are always delicious, go-to celebratory libations. But this is no ordinary celebration we are talking about here. Tomorrow, March 15, The Stir is celebrating our First Birthday! So we wanted to do something a little jazzier and unique.
That's why we tasked authors of the new book DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks Marcia Simmons and Jonas Halpren of DrinkoftheWeek.com with dreaming up a signature sip in honor of our big day and our readers!
So, without further ado, the recipe for The Stir Tropical Sparkler, a cocktail that will taste like you're celebrating a birthday on an island vacation, without ever having to leave home ...
'The Stir' Tropical Sparkler from Marcia Simmons and Jonas Halpren, DrinkoftheWeek.com
4 fresh pineapple chunks from the syrup
1/2 ounce coconut rum
1 ounce DIY rich pineapple syrup (recipe below)
2 dashes Peychaud's bitters (can also use Angostura or Regan's Orange bitters)
3 ounces Brut sparkling wine
Put three of the pineapple chunks in the bottom of a champagne flute and set aside. At the bottom of a shaker, muddle the remaining pineapple with the rum, syrup, and bitters. Shake with ice and then strain into the champagne flute. Top with the sparkling wine.
DIY Rich Pineapple Syrup (makes about 2 cups)
2 cups sugar
1 cup water
1/2 fresh pineapple, cored and sliced into 1 1/2-inch chunks
Bring the sugar and water to a boil. Let simmer for 3 minutes. Remove from heat and set aside to cool. Place the pineapple chunks in a large bowl and pour the cooled syrup over them. Cover and let it steep and chill overnight in the refrigerator. Do not discard the pineapples; store them in the syrup so you can use them in the cocktail.
A few tips and substitutions from the authors:
1. When adding the champagne, tilt your glass and pour slowly down the side of the inside of the glass to minimize foaming.
2. If you add 2 tablespoons of vodka to the syrup, it will keep longer.
3. While this recipe is best with fresh pineapple and homemade syrup, those who want a shortcut to the syrup can use canned pineapple chunks and store-bought pineapple syrup.
Image via Martha Simmons & Jonas Halpren