A toast to the new mom
Friday, April 04, 2008
Celebrating the impending birth of your baby is nothing short of amazing. But when it comes time to decide what you have in your hand to toast at your baby shower, you do not want to be stuck with a glass of apple juice.
Having your own non-alcoholic cocktail has the potential to make your event even more special. Natalie Bovis-Nelsen, creator of The Liquid Muse, www.theliquidmuse.com, and Preggatinis blogs, www.preggatinis.blogspot.com, has been creating plenty of non-alcoholic cocktails for moms-to-be and their friends.
"I think pregnant ladies get offered cider and sparkling water, what they give to kids, (at baby showers)," says Bovis-Nelsen. "If they are women like me who like to go and have a good time with cocktails in pretty colors in pretty glasses, there is no reason to give that up."
The self-proclaimed Liquid Muse, who creates cocktails for Sutter Home’s line of alcohol-removed beverages called Fre, www.frewines.com, approaches her cocktail creations as chefs would a new dish, using fresh ingredients to design what she calls a "truly balanced cocktail." She also creates her own simple syrup, something even the busiest mom-to-be can do.
Bovis-Nelsen created the Chicago Baby Bellini exclusively for Chicago Baby (see the recipe below) and can create one for you, too. By e-mailing the Liquid Muse herself, Natalie@theliquidmuse.com, you can have your own recipe created to your tastes and desires. There are several packages to choose from, which range from $225-$395. Price varies on the number of coasters you order, which are great additions to birth announcements.
If you’re looking for more mommy-friendly cocktails, visit her blogs and keep a look out for her book, Preggatinis, which will hit bookshelves at the end of the year.
Chicago Baby Bellini
2 ounces peach nectar
½ ounce ginger-infused simple syrup
Fre Alcohol-Removed Brut Sparkling Wine or club soda
Ginger-infused simple syrup
Bring one cup of white granulated sugar, ½ cup of water and a 1-inch-long piece of peeled ginger to a boil in a small saucepan, stirring constantly. Simmer five minutes on low-heat. Cool and refrigerate.
Pour peach nectar and ginger-infused simple syrup into a chilled champagne flute. Top with alcohol-removed sparkling wine (or club soda). Garnish with a slice of fresh peach on a cocktail skewer.