According to the Canadian Breast Cancer Foundation,
“1 in 9 women in Canada is expected to develop breast cancer during her lifetime (by the age of 90) [and] 1 in 4 (26%) cancers diagnosed in women in Canada are breast cancer. Breast cancer continues to be the most common cancer diagnosis in women in Canada over the age of 20 and the second leading cause of cancer deaths in Canadian women, after lung cancer.”
Think Pink & Drink
Bubbles for Bosoms is part of Four Seasons’ hotels and resorts’ “Think Pink” (#FSthinkpink) initiative which benefits local breast cancer charities, enabling guests to “eat and drink for the cure”, from pastries and dishes to drinks. The initiative leverages the culinary teams’ creativity in support of a great cause.
About Breast Cancer
By offering support and information services for breast cancer patients and their families, The Canadian Breast Cancer Foundation and the Canadian Cancer Society strive to fight back against cancer. The organizations also lead breast cancer prevention initiatives, advocate for cancer-related issues, and fund world-class breast cancer research.
A Glass Modelled after a Breast?
From a champagne coupe to a champagne flute, Bubbles for Bosoms was initially held in a coupe as a cheeky nod to the myth behind the glass. Legend has it that the coupe was molded from a breast of Marie Antoinette, so her court could toast to her health. The coupe was one of the first glasses invented specifically for drinking champagne.
Show Us Your Bubbles
In addition to raising a glass for a great cause, show your support for Breast Cancer Awareness month by live-sharing photos of your #bubblesforbosoms on facebook, twitter, and instagram, and support “the girls”.
Bubbles for Bosoms 2014
- 2 oz. Absolut Hibiskus
- 1/2 oz. Cane Syrup
- 1/2 oz. TEALEAVES NOBO Syrup (see recipe below)
- 1 oz. Lime Juice
- Handful Mint
- Soda Water
Add all ingredients into a Boston shaker.
Shake vigorously for about 20 seconds.
Using a fine sieve strainer pour the liquid into a champagne flute.
Garnish with a hibiscus flower and a sprig of mint.
Top off with soda water!
TEALEAVES Nobo Syrup
4 oz. Giffar Peach Syrup
- 3 oz. Cane Syrup
- 1 oz. TEALEAVES Nobo Whole Fruit Loose Leaf Tea
In a small saucepan, combine tea and syrups.
Bring to a simmer, stirring frequently.
Cover with lid, turn heat to low, and allow to simmer for about 2 minutes.
Turn heat off and let it sit for an additional two minutes.
Strain syrup to remove tea leaves and store.