Grey Goose, St Germain, Cointreau, Lemon Juice

THE NO. 5 MARTINI

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orange, cranberry, and pineapple juices, peach puree, assorted fresh fruits. sparkling wine billed separately by the bottle

If you don't have ready peach puree, halve, pit, and roughly chop 2 ripe peaches. Blend the chopped peaches in a blender until smooth. If the puree is very thick, add 1-2 tablespoons of water or a little orange juice and pulse to reach a pourable consistency. Taste and add simple syrup or agave (up to the optional 2 tablespoons) if the peaches are not sweet enough.

Make or adjust peach puree

Hull and halve the strawberries. Slice the peach (or nectarine) into thin wedges. Cut fresh pineapple into 1/2-inch chunks. Slice the orange into wheels or half-moons. Rinse raspberries or blueberries and drain. Gently pick a few mint leaves from stems and rinse.

In a large pitcher or beverage dispenser (about 3-4 quart capacity), combine the orange juice (2 cups), cranberry juice (2 cups), pineapple juice (2 cups) and the prepared peach puree (1 cup).

Stir the juices and puree vigorously until evenly combined. Taste and, if desired, sweeten with up to 2 tablespoons simple syrup or agave. If the mix is too thick from the peach puree, loosen with 2-4 tablespoons of orange juice or water and stir again.

Chill the juice base in the refrigerator for at least 30 minutes if you have time, or prepare over ice in the dispenser to keep it cold.

Arrange the assorted fresh fruits in shallow bowls or trays near the beverage dispenser so guests can choose garnishes. Keep berries in a small bowl, citrus and stone fruit slices on a platter, and pineapple chunks in their own bowl.

Fill flute glasses or stemware about one-quarter to one-third full with the juice & puree base (approximately 2-3 oz per glass depending on glass size). Add 1-2 pieces of fruit from the garnish selection into each glass (for example: 1 strawberry half + 1 raspberry, or 1 pineapple chunk + an orange half-moon). Add a sprig of mint if desired.

Keep sparkling wine or Champagne chilled and present bottles separately with a label noting 'sparkling wine billed separately'. When serving, top each prepared glass with chilled sparkling wine until desired fill level (usually 3-4 oz per glass for a balanced cocktail). The effervescence will lift some of the puree into the glass and create a pretty, bubbly drink.

For non-alcoholic servings, top the juice base with chilled club soda or sparkling water instead of sparkling wine for a bubbly mocktail.

Refill the dispenser with additional ice or chilled juice base as needed. Keep extra fruit and ice on hand. Encourage guests to customize garnish combinations and sweetness.

Estimate yields: this recipe makes roughly 7-8 cups of juice base (about 56-64 ounces), enough to top with sparkling wine for approximately 12-16 flute servings depending on how heavily you fill glasses and the amount of sparkling wine added.

orange juice

cranberry juice

pineapple juice

peach puree

fresh strawberries, hulled and halved

fresh pineapple, cut into 1/2-inch chunks

fresh orange, sliced into wheels or half-moons

fresh peach or nectarine, thinly sliced

fresh raspberries or blueberries

fresh mint leaves (optional, for garnish)

sparkling wine or Champagne (served separately by bottle)

simple syrup or agave (optional, to taste)

Bubbles Bar

Dwayne M. Filet

Oysters

includes host's choice of one plated children's entree, scoop of ice cream, milk, juice, or non-alcoholic beverage. available for children up to 12 years old.

Event Child

host's choice of 3 élégant items, 1 prestige item, classique plateau fromage display

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host's choice of 1 soup or salad starter, 2 entrée choices, 1 dessert, bread service

Three Course

host's choice of 2 élégant items, 2 prestige items, crudite platter, la grande fromagerie fromage & salumi display

Fête Hors D'Oeuvres

Make Bubbles Bar Recipe in just 40m. orange, cranberry, and pineapple juices, peach puree, assorted fresh fruits. sparkling wine billed separately by the bottle

Bubbles Bar Recipe

Descriptors

Tasting Notes

Food Pairings

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