Vast and unrelenting.
Expansive and barren.
A dangerous and unforgiving beauty.
The desert calls my name.
Again, and again.
I was 23. He was 32. And despite our nine year age gap we had a few things in common. Really though, just a few. When I met Chris in Denver in 2006 I kinda new right from the beginning that he was going to be my husband. We were both originally from New York. Lost in our own free-spirited worlds, feeling deeply.
And, we both loved the desert.
I’ve traveled through the desert a lot. Each trip is equally memorable but a few have been life-changing. And I don’t use this term, loosely. The first was our trek through Joshua Tree. And then our last, through the Sonoran Desert. An unearthly slice of heaven in the southern corner of Arizona. The land of the saguaro. The tall, gentle, ancient, wise one.
If you love the desert, travel there.
If you’ve never been to the desert, start there.
But either way definitely make this champagne cocktail. Like the desert, it’s bright and earthy. It starts with a simple simmer of turmeric, ginger, cinnamon and black pepper. Lightly sweetened with maple syrup {or honey}. And then topped off with bubbles. The mellow, golden elixir grounds the airy, tart effervescence. It’s a glass of sunshine. A wonderful winter pick-me-up and holiday imbibe.
Also, there are airplanes in this desert. Giant, unoccupied, shells of past lives. If your partner in life eats/sleeps/breathes airplanes, then you probably already have this destination on your short list. Take water. Take snacks. Wear sunscreen. Enjoy.
It often occurs that pride and selfishness are muddled with strength and independence.
They are neither equal nor similar.
In fact, they are polar opposites.
A coward may be so cowardly that they mask their weakness with false personification of power.
They are afraid to love and to be loved.
Because love strips bare all emotional barricades.
Without love, strength and independence are prone to losing every bit of their worth.
They become fearful, and intimidated.
An empty tent lost somewhere in the desert of one’s self.
– Criss Jami
Golden Bubbles
Golden bubbles is a turmeric, ginger, cinnamon, black pepper spiced, maple sweetened champagne cocktail.
Ingredients
Concentrate Ingredients
- 2 cups filtered water
- 1/2 cup fresh turmeric, sliced thin
- 1/2 cup fresh ginger, sliced thin
- 4 sticks cinnamon
- 1 tablespoon black peppercorns
- 1/4 cup maple syrup (see notes)
Cocktail Ingredients
- champagne or prosecco
- cinnamon sticks (to garnish)
Instructions
- Combine the water, turmeric, ginger, cinnamon sticks and black peppercorns in a small sauce pot over medium heat. Bring to a gentle simmer, reduce the heat to low and cook for 25 minutes.
- Remove from the heat and cool. Stir in the maple syrup.
- Pour 1 ounce concentrate into the bottom of a glass or champagne flute. Top with 5 ounces of champagne. Garnish with a cinnamon stick.
- Enjoy responsibly.
Notes
If you'd like the concentrate to be sweeter, add up to 1/2 cup maple syrup.
Kati | black.white.vivid. says
Oh, I love this recipe. Such a great idea and the perfect drink for our Christmas party we are hosting this weekend. Also, your photos of your desert trip are beautiful. x Kati
Karlie says
Beautiful words. Will be trying this recipe!
Sherrie says
Let me know what you think, Karlie! xx
Jessie Snyder says
Speaking to my desert heart here girl. And this drink sounds like it would blow my flavor mind. Hope you two are enjoying all the wine and good cheese in Italy now friend, you deserve some r & r! xo
amanda paa says
Your writing is killer. I feel like I can envision the magic you feel when in the desert, but can’t because I haven’t been. I think it would be an enlightening experience for me, and i’m putting it on my fall 2017 list {you’re invited, lol}. I like to think it would help settle my soul in a way I haven’t felt before. And I absolutely love seeing the pictures of both you and Chris. A boy and his airplanes…
And this cocktail, well pure genius. I know there will be a lot of this floating around on New Year’s eve. They remind me a little of our opening cocktails at the retreat, their vividness. All the love, xo.
Anne says
Beautiful words. Thoughtful story. Gorgeous pictures. Genius recipe! Must I say more?
Christine // my natural kitchen says
Beautiful words about the desert and its magic. I’ve never been but I’m hoping to this coming year! I so love this cocktail idea too and that golden syrup is most definitely happening in my kitchen this holiday, both for champagne and sparkling water like you’ve suggested – both sound so good!
Julia @ HappyFoods Tube says
Beautiful photos! Love these cocktails, I bet they taste amazing!
Aysegul Sanford says
That desert and those photos… I remember feeling in similar ways when I visited the Grand Canyon many years ago. Truly breathtaking. I love that you shared some of your own photos in this post Sherrie. It makes it so personable and interesting to see the person behind this lovely website.
And that champagne cocktail… All kinds of goodness is in there. I am pinning it to try as soon as I can get my hands on some fresh turmeric.
Cheers and happy holidays my dear friend. <3
Jayme | holly & flora says
I will always share fond memories there in the Sonoran Desert, for that’s where Steve and I celebrated our engagement this past year. I foolishly waited until the sun set to lie down on the desert floor, in order to look at the bright stars and drifting satellites. I’m just happy that a desert snake didn’t make its way over to me. I think a revisit is on the books for us this February. A kind of engagement anniversary. And I LOVE this fiery, spicy concoction of yours. Warming and enlivening at the same time. Hugs your way, lady, as you travel back home.
Brooke @ Chocolate + Marrow says
Gosh these photos are just stunning, Sherrie! Felt like I was right there with you. Love that the desert is your spirit place (mine is snowy mountains) and that your partner shares that with you. Hoping you two have a beautiful December filled with these oh-so sunshiney yet wintery cocktails. <3 <3 <3
Katie | Healthy Seasonal Recipes says
These images and the cocktail together are too much, Sherrie! And I meant that in an awesome way. Those airplanes! Gah, I am swooning. Super cool and spooky. And the light! I have to go.
Sarah @ Snixy Kitchen says
Wow – this wasn’t on my list of places to visit until now. If only for your stunning photos! Also in love with these bubbles:)
alana says
Ahhhh! I’ve never had the desire to visit the Sonoran Desert ’til now. And now, yes. Please. Also, so many hugs and heart eyes for these photos of you and the hubz and your desert loving souls. xoxoxoxoxo
Oh and duh, almost forgot, this champagne cocktail, yes yes yes.
Vac Na says
Do the turmeric and ginger root have to be peeled before they are chopped? I made this last year (and did peel the roots) and it was a big hit! I’m going to make it again this year, but if I can omit peeling them, I definitely will.
Sher says
Hi – yes, you can totally omit the peeling. I’m so glad it was a hit and you’re going to make it again.