Sparkling Tropical Fruit

[The Scribe]

Hey guys,
This may be slightly abusive as it doesn't necessarily relate to rum, per say, but it does concern cocktails. I am working on a pomegranate inspired dinner for my parents' anniversary. I would like to serve some sort of sparkling wine based pomegranate and papaya flavoured cocktail. I have two major question:
1) I don't have any familiarity with proseco, but I understand it is more bitter than champaign, since papaya and pomegranate are both sweet (though tending toward bitter), would I be better off with proseco than champaign?
2) I was planning on using papaya puree or juice. I have fresh pomegranate grenadine, or would I be better off with a pomegranate liquor? In the latter case, can someone recommend a brand?

Tangentially, is there a good cocktail forum out there where this would be a more appropriate question?

Cheers. - S

[Rum Runner]

Hey guys,
This may be slightly abusive as it doesn't necessarily relate to rum, per say, but it does concern cocktails. I am working on a pomegranate inspired dinner for my parents' anniversary. I would like to serve some sort of sparkling wine based pomegranate and papaya flavoured cocktail. I have two major question:
1) I don't have any familiarity with proseco, but I understand it is more bitter than champaign, since papaya and pomegranate are both sweet (though tending toward bitter), would I be better off with proseco than champaign?
2) I was planning on using papaya puree or juice. I have fresh pomegranate grenadine, or would I be better off with a pomegranate liquor? In the latter case, can someone recommend a brand?

Tangentially, is there a good cocktail forum out there where this would be a more appropriate question?

Cheers. - S

In my experience Prosecco does not show a bitter component, but often does show an almond like aroma and flavor, although very delicately. It is made in a wide variety of styles, from slightly fizzy to full blown sparkling, and from bone dry to dessert sweet.

I think the dry version would suit your needs. You'll need to consult a knowledgeable wine merchant in choosing.

The pomegranate is not my speciality. I'm sure others will chime in here.

Salud!

[forrest]

I would like to serve some sort of sparkling wine based pomegranate and papaya flavoured cocktail. I have two major question:
1) I don't have any familiarity with proseco, but I understand it is more bitter than champaign, since papaya and pomegranate are both sweet (though tending toward bitter), would I be better off with proseco than champaign?
2) I was planning on using papaya puree or juice. I have fresh pomegranate grenadine, or would I be better off with a pomegranate liquor? In the latter case, can someone recommend a brand?


Prosecco, is subtly different to champagne, they are both sparkling wines, with an amazing range of flavors that fall under their individual classifications, but to over simplify the difference in the flavors: Prosecco is more fruity, with a touch of citrus & zest (maybe that is what is meant by bitter?) while champagne is more 'cake-y', 'yeast-y', subtle, with confectionery nuances: I think either one would work great, it just depends on what you are going for.
The only Pomegranate liqueur I can honestly recommend is Pama, and it is the bomb!
Also, why not Sparkling Pomegranate juice? If I remember correct you are in Boston area, and I think Trader Joes carries it (they have it here in so-cal.).

So one solution to your cocktail recipe would look like this:

1 shot Pama
1 shot Papaya nectar

Shake with ice,
strain into (large) chilled flute,
and fill with sparkling wine.

An excellent garnish for this is frozen pomegranate seeds.
Just cut your pomegranate open, put under water, to separate the white membrane from the pips, place cut pieces in a bowl of cold water and gently separate the juicy seeds. The membrane pieces should float to the top of the water for easy separation.

Or another more labor intensive and more dessert-y offering:
(I would double this... and if you are making the sorbet for this only you could substitute Some Pama for some of the water & sugar.)

2 cups (16 oz) papaya sorbet, softened
2 shot Pama
1/3 cup sparkling wine or Italian Prosecco wine, chilled
pomegranate seeds for garnish
Chill 4 champagne flutes.

In a bowl, whisk papaya sorbet until smooth. Gradually whisk in Pama and Sparkling wine / Prosecco. (All ingredients may also be mixed in a blender.)

Pour mixture into a pitcher and serve immediately in chilled champagne flutes. Sprinkle pomegranate seeds on top. Serve with small spoons

NOTE: The drinks will separate if left standing.
Serves 4.

Here is an easy recipe for papaya sorbet I pilfered online:
Ingredients--Makes about 4; serves 4
* 1/3 cup sugar
* 3 pounds fresh papayas (about 1 1/2 medium), peeled, halved, seeded, and chopped
* 1/2 cup fresh lime juice(3 to 4 limes total)
* 1 tablespoon honey
Directions
1. Bring sugar and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.
2. Puree papayas, lime juice, and honey in a food processor (or blender whatever). Transfer to a medium bowl. Stir in sugar syrup.
3. Freeze in a shallow cooking tray, or baking pan for about an hour or until slightly frozen. After an hour, quickly process in food processor (or blender whatever, or you can just scoop and mix it with a spoon) for just a few seconds until all mixed. Return to freezer and do it again after 2 hours. Keep doing this every few hours until you get the desired consistency.
If you don't have a food processor just scrape with a spoon and mix each time.

Well at least there a couple ideas......-f

[The Scribe]

Forest,
You rock my world! I was actually doing a papaya sorbet as a mezze for the dinner. Unfortunately, pomegranate isn't in season, so I'm changing it to a more tropical fruit themed dinner, incorporating pomegranate in juice, powdered (either from Pama or I currently have an experiment in with the juice to see if that will work), and "caviar." I would have liked to go with pomegranate seeds, but, unfortunately, I cannot find them in the stores. I'm actually in Chicago for the week (which means I'm working with a fully fleshed out kitchen, not a college apartment kitchen). I'd still be interested in more opinions about the cocktail (Tiarre, I'm especially looking at you).
Cheers. - S

[Tiare]

is there a good cocktail forum out there where this would be a more appropriate question?

There is, eGullet: http://forums.egullet.org/index.php?showforum=88

I can`t find Pama here so i haven`t tried it but i have read a lot about it and its said to be very good.

I`m in a mad rush for work now.........bye!

[forrest]

I was actually doing a papaya sorbet as a mezze for the dinner.

You know i have never really thought about a frozen mezze..
That would be great on top of fried bread with an ice cold arak.

[quote] Unfortunately, pomegranate isn't in season,There is a lot places to get juice, and Pama is fantastic, so you should be fine.

I was thinking about the sorbet/ Pama suggestion I thought this would be a great working recipe:
Ingredients--Makes about 8; serves 8
* 2 cup Pama
* 6 pounds fresh papayas (about 3 medium), peeled, halved, seeded, and chopped
* 1 cup fresh lime juice(6 to 8 limes total)
* 4 tablespoon honey
Directions
Puree papayas, lime juice, and honey in a food processor (or blender whatever).
Transfer to a medium bowl. Stir in Pama.
Freeze for about an hour or until slightly frozen.
After an hour, quickly process in food processor (or blender whatever, or you can just scoop and mix it with a spoon).
Return to freezer and repeat until you get the desired consistency.

I think that will work better.

[Tiare]

I also have a different suggestion, why not make a simple cocktail with just Prosecco, Pama, ice (with Pomm seeds inside the cubes) and some fresh lime and then for dessert a Tahitian oven baked Papaya?

For the oven baked papaya for 6 servings you need:

3 papayas
3 vanilla beans
6 tblsp raw sugar
6 tblsp dark rum
a bit of butter
1 can of Coconut milk

You simply cut the Papayas in halves, take the seeds out (they can be used in a salad) and place on a oven proof dish and fill each papaya halve with 1/2 - 1 tsp butter, 1/2 vanilla bean, 1 tsp sugar, 1 tblsp rum and bake in the oven at 180C for 15 minutes.

When done you pour some coconut milk in each papaya and let the vanilla beans stay in for garnish.

Now i have never tried the combo baked Papaya and rum with a Pomegranate sparkling Cocktail and i`m not sure the flavors go together, they are actually very different but this suggestion is just for some more inspiration....pick a piece or two out of it or just leave it for another time..cheers.gif

[Tiare]

BTW: When i wrote about the oven baked Papaya i got tempted to make it later..so i went and bought a Papaya..and i also found a fresh green Coconut.. here is how the desert looks:

http://farm4.static.flickr.com/3266/2629176190_822f404c61.jpg?v=0


http://farm4.static.flickr.com/3166/2629164896_8768153b72.jpg?v=0

And sometimes the real simple things are the best:

http://farm4.static.flickr.com/3277/2628290931_5d0f4dfa1e.jpg?v=1214942321

So thanks to you guys i were in for a real treat today! cheers.gif