The Cocktail Diaries: The Sparkling Negroni

by Rebekahcooked up on June 11, 2016

There’s only a day and change left in Negroni Week – so I had better get going on this post, huh!

I love a negroni. One of my favorite things about it is that it’s so easy to make. A 1:1:1 ratio of gin, sweet vermouth and Campari – impossible to forget. And all you need is some ice and a twist of lemon. This cocktail deserves its own week!

Sparkling Negroni | PDXfoodlove

But one of the cool things about Negroni Week is that it’s time to play with the classic recipe. So I decided to make mine sparkling – because when is that not a good idea? (OK, sometimes it’s not. But most of the time it is.)

Sparkling Negroni | PDXfoodlove

That’s why for my Negroni I added sparkling wine and a little lemon juice. It’s certainly a lighter take on the original – and that was on purpose! The flavors of the Campari and vermouth still shine, but they’re a little easier to sip because they’re a little more diluted and a little more acidic.

Give it a try and tell me your thoughts!

Old-Fashioned Browned-Butter Pound Cake with Blueberries and Cream

Old-Fashioned Browned-Butter Pound Cake with Blueberries and Cream


  • 1 cup (2 sticks) Darigold butter
  • 2 cups sugar
  • 5 eggs
  • 2-1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup Darigold whipping cream
  • 2 teaspoons vanilla extract*
  • Blueberry sauce:
  • 1/2 cup sugar
  • 4 tsp. cornstarch
  • 1/2 tsp. grated orange peel
  • 1/4 tsp. cinnamon
  • 1 cup water
  • 2 cups fresh or frozen blueberries


  1. Heat the butter in a saucepan over medium heat until it foams and turns brown (5 to 10 minutes). Set aside and cool until butter begins to solidify.
  2. Add butter and sugar to the bowl of an electric mixer and beat 3 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in a small bowl. With mixer set at low speed, alternately add flour mixture and cream to butter mixture, beginning and ending with flour. Stir in vanilla. Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.
  3. Place in a cold oven and set the temperature to 325°F; bake for 75 minutes, or until a wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely. Makes 16 servings.
  4. *Lemon or almond extract may be substituted.
  5. Blueberry Sauce
  6. Combine 1/2 cup sugar, 4 teaspoons cornstarch, 1/2 teaspoon grated orange peel and 1/4 teaspoon ground cinnamon (optional) in a medium saucepan; whisk to blend. Stir in 1 cup water and mix well. Add 2 cups fresh or frozen blueberries and bring mixture to a boil over medium-high heat; cook one minute, or until mixture thickens. Remove from heat; serve warm or cold. Makes about 2 cups.
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