JULY, 2006

Emmanuelle Chiche

Bubbles Abound

Emmanuelle Chiche, junior owner and managing director of the Bubble Lounge, in New York City and San Francisco, enjoys mixing healthy, creative drinks using local and organic ingredients. Born in Paris, France,

Emmanuelle also lived in Vietnam before making her way to New York City nearly 20 years ago. While she doesn’t refer to herself as a mixologist, but rather “a believer in champagne as an everyday drink,” her worldly perspective and indeed her fascination with bubbles, are reflected in the drinks she creates.

Bubble Square Tea is a fresh, crisp tea infused with Square One Organic Vodka and tapioca bubbles—inspired by the refreshing drink, Bubble Tea, that originated in Taiwan in the early 1980s.

The tea started in the streets of Taiwan when children would look forward to something cool and refreshing to drink after school. Steadily, the tea evolved and competitor tea stands started offering varying flavors and mixing options. The drink has since become the equivalent of a soda or root-beer float here in the U.S.

Chiche’s Bubble Square Tea is served with a special, wide straw to accommodate the bubbles, this drink is a fun and visually stimulating way to get those antioxidants that tea is chock full of. “I love the chewyness of the black pearl and the fact that its plain flavor can become emerged with a totally new aroma such as honey green tea,” Chiche said. Over the years the cocktail has evolved and mixology has truly become an art-form.  Recently, trends in mixing have turned towards more substantial additions like fresh fruit. Gone are the days where your Dad’s vodka martini was the best option on the menu—now a martini can be a meal in-itself! Bartenders become chefs and alcohol is their main ingredient.