Sparkling Wine Cocktails

Sparkling wine gets snazzy

While we usually enjoy our sparkling “neat,” we have been known to occasionally play with additions.

When enhancing something that is already wonderful, restraint is the key – no point in overwhelming what makes the wine or food so right in the first place. The very freshest fish needs only a squeeze of citrus and some salt and pepper. Ripe seasonal berries may need only a splash of cream.

Champagne cocktails have a long history. Perhaps the most classic contains bitters, a sugar cube, Cognac and a piece of lemon zest, but also widely appreciated is a Kir Royale, sparkling wine plus cassis syrup.

So here is our take on what makes for delicious cocktails with our sparkling:

Bellini

Bellini

One tablespoon of peach Bellini mix (we use Powell & Mahoney) and three drops of Fee Brothers peach bitters in the bottom of the glass. Top with Brut Vintage or Rose, add a lime zest.

Great Classic

Great Classic

Add three drops of bitters (many interesting ones to try in addition to Angostura) and a lime, orange or lemon zest to a glass of Vintage Brut or Blanc de Noir.

KIR ROYALE

KIR ROYALE

We use Darbo black current (cassis) syrup. One teaspoon is all you need in the bottom of a glass, top with Vintage Brut.

Even simpler yet...

Even simpler yet...

Cocktails can be even simpler, add a thin slice of peach to our Rose in summer.

Add a thin slice of Fuyu persimmon, pear or a few pomegranate seeds to Brut Vintage in fall and winter.

For Valentine’s Day, add one teaspoon of rose syrup to a glass of Brut Vintage or Rose, float a baby rose petal on top.