Posts Tagged ‘Press’

Northern Virginia Magazine Review

December 11, 2009


Big thanks to Warren Rojas of Northern Virginia Magazine for this great review.
Former Cocktail Corner columnist cum author Natalie Bovis-Nelsen, AKA The Liquid Muse, is back with another tome on proper tippling–this time tackling the always anxiety-ridden task of wedding planning.
And who couldn’t use a dose of liquid courage before taking that LOOOONNNNNGGGGGG walk down the aisle?
Bovis-Nelsen hopes to take the edge off the big day with “The Bubbly Bride,” a feel-good guide for brides-to-be that weaves wedding etiquette (Hate hangovers? Hydrate, eat, shun sugar and pop aspirin before bedtime; freezing water in bundt cake pans yields eye-catching ice wreaths for punch bowls) and cocktail lore (Angostura bitters were created by a German physicist while living in Venezuela; Pisco is a direct descendant of Roman Catholic communion wine).
She also shares dozens of drink recipes, as well as a tutorial on designing your own wedding cocktail (base recipe: 1 1/2 ounces spirit of your choice + 1 ounce simple syrup + 3/4 ounce sweetener/bitters + embellishments of your choice = custom coolers).
Noteworthy selections include: Lambrusco Rosemary Fizz (herby sparkler), D.C. mixologist Derek Brown’s Jackelope  (bourbon, oak-infused maple syrup, ginger liqueur), the Schoolgirl Fantasy (black cherry vodka, vanilla liqueur, flavored soda) and Nuts About You (cava, tawny port, almond extract).
She even breaks out the calorie count of many cocktail ingredients–the biggest offender? Liqueurs (120-150 calories per ounce). The most waistline-friendly additive? Lemon or lime juice (8 calories per ounce)–to allay any fitting-through-wedding day disasters.

LA Weekly Review

December 8, 2009

If you are not already familiar with ‘girl-about-Los-Angeles’ blogger CarolineOnCrack, its about time you are!  In addition to covering all sorts of fun stuff on her own blog, she also pens a column for Squid Ink on LA Weekly’s website.  Here is her wonderful review of The Bubbly Bride:

Books about weddings are usually sappy and serious, filled with romantic (read: corny) traditions. But for her new book, The Bubbly Bride: Your Ultimate Wedding Cocktail Guide, which comes out today, The Liquid Muse blogger and cocktail consultant Natalie Bovis-Nelsen ups the ante. With cocktail recipes ranging from champagne cocktails to party shots, Bovis-Nelsen invites the newly enfianced to toast bridezillas and male strippers, clink glasses with new in-laws and even secure their wedding dress size with low-cal concoctions.
The author invited L.A. bartenders Eric Alperin of the Varnish and The Roger Room’s Damian Windsor to add their own recipes to the collection. For a bachelor’s last hurrah with his boys, Alperin did his take on the classic Corpse Reviver in the Ruse cocktail. His recipe, plus another from the book, after the jump.

Bachelorette Party Shotsb.jpg
Claire Barrett
A collection of bachelorette party shots by Natalie Bovis-Nelsen.

The Ruse.jpg
Claire Barrett
The Ruse cocktail by Eric Alperin.

Order your copy of The Bubbly Bride ($16.95) on or through Bovis-Nelsen’s site,, where she’s offering a signed copy of The Bubbly Bride and her first book, Preggatinis: Mixology for the Mom-to-be, for 10% off through the end of 2009 when you enter discount code “LA Weekly” at checkout. Sign up for her newsletter on her site to be notified of her upcoming booksignings in L.A.

The Ruse
From The Bubbly Bride: Your Ultimate Wedding Cocktail Guide by Natalie Bovis-Nelsen. Use a Boston shaker, jigger and wire strainer.
Serves: 1

3/4 ounce gin
3/4 ounce St-Germain elderflower liqueur
3/4 ounce Cointreau
3/4 ounce freshly squeezed lime juice
1 bar spoon green Chartreuse
1 lime twist

1. Shake all liquid ingredients with ice. Strain into a chilled cocktail glass.
2. Gently squeeze the lime twist over the surface of the cocktail, peel side down, and serve it with the drink.

La Bruja
From The Bubbly Bride: Your Ultimate Wedding Cocktail Guide by Natalie Bovis-Nelsen. Use a Boston shaker, jigger and wire strainer.
Serves: 1

1 1/2 ounces Partida Reposado Tequila
1/2 ounce lime juice
1/2 ounce simple syrup
1/2 ounce pineapple juice
1 teaspoon freshly grated ginger
1/4 ounce egg white
1 ounce ginger ale
1 slice fresh ginger

1. Omitting the ginger ale, shake all ingredients once without ice and again with ice.
2. Strain into an ice-filled highball glass. Add ginger ale. Stir. Garnish with a slice of fresh ginger.

Los Angeles Times Review

December 8, 2009

Many thanks to Jessica Gelt who wrote this splendid review of The Bubbly Bride (in stores now) on the Los Angeles Times Food Blog!

Sometimes I get so excited about something I got in the mail that I have to rush back to my desk, put on my headphones, crank my favorite Sade CD and write about it. Which is what I’m doing this very minute as I gaze admiringly at a book titled “The Bubbly Bride: Your Ultimate Wedding Cocktail Guide” by Natalie Bovis-Nelsen.
People get married for many reasons. Because they’re lonely, because they’re madly in love, because their parents arranged it for them. Others get married because they like to party.
So, bachelors, I have to ask: Will you marry me so we can get to making these drinks?
I’m particularly worked up about the section titled “Getting Cozy With the In-Laws.” I just love other people’s parents and I find that you get to know them more quickly with a few drinks in you. Perhaps the Mother-In-Law Cosmo or the Prenup Punch with a pinch of cloves and an edible flower will do the trick.
Or we could just skip straight to the chapter titled “Happily Ever After.” I love that one, I really do. We could mix up a Trousseau Tickler with Champagne and rhubarb bitters and just kind of giggle at each other until we fall asleep.
If the whole marriage thing works out for us, we can buy Bovis-Nelsen’s other compelling work of faux-cocktail wizardry, “Preggatinis.”
— Jessica Gelt