Sour Puss

I do not drink booze that much.  Alcohol has been unkind to me, too much makes me feel as if I am embalming myself alive.  And, alas, too much comes too soon.

  Sparkling wine (champagne, if I'm lucky), however, tends to treat me quite well, particularly if I chug plenty of water before, during, and after partaking.  I'm willing to do that to feel the fizzy buzz I get when enjoying a flute or two.

  My favorite sparkler right now is blue label Hungaria. It's a nutty, lemony quaff whose flavors are  equal to and sometimes surpassing any of the cheap but tasty cavas available in the states.  Hungaria costs about 1400 forint, seven bucks, which is a mighty nice price for the quality....crisp, dry, and refreshing.

   Adding juice to a bubbling, pale gold flute of Hungaria is further insurance that I will not wake up wishing I could saw off my own head.  Orange is an obvious choice for a mimosa, and the peach juice available in these parts makes for a splendid bellini. 

Hmmm...what would happen if I added my favorite sour cherry juice to this pale blonde Hungarian bubbler?  The Sour Puss is born.  Try it, you'll like it, although you state siders might have a hard time finding a cherry juice worth the effort.  Try the German markets if you got 'em, otherwise, opt for the dankest, richest sour cherry juice you can find.

  Fill a flute or wine glass 2/3 full of cava (I don't think Hungaria is readily available in the U.S.).  Add sour cherry juice to taste...cheers and Egészségedre (to your health)!