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New Jersey Monthly Magazine
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Holiday Cocktails with Sparkle

November 28, 2012 04:19 PM ET | Sharla Blanz | Permanent Link

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This month’s issue of New Jersey Monthly is all about cocktails. Here are some additional ideas if you'd like to add some sparkle to the holidays with a sparkling wine cocktail.

When making a sparkling wine cocktail, I choose a quality wine that I would drink on its own, but I do not go overboard with an expensive bottle. The mixers can mask the subtle aromas and flavors that allow producers to charge a premium price for their Champagne or sparkling wines. I don't want a $50 bottle of Champagne being overshadowed by a 2-cent squirt of lemon juice. Instead, I opt for sparkling wines in the $10 to $20 price range, such as a Cava from Spain, Prosecco from Italy or a sparkling wine from the U.S.

Here are a few of my favorite sparkling wine cocktails:

Spanish Fly - Chill a martini glass. Shake 2 ounces of vodka, 1/2 ounce of lemon juice and 1/2 ounce of Cointreau in a cocktail shaker. Pour into the glass and top with 3 ounces of Cava.

Classic Champagne Cocktail
- Invented in 1899 and introduced at the New York cocktail competition that year, this drink was originally called the Business Brace. Place a sugar cube at the bottom of a Champagne flute and add 2-3 dashes of bitters until the cube is dissolved. Add 1 ounce of brandy and fill the glass with sparkling wine or Champagne.

Aperol Spritz - In a Champagne flute, pour 2 parts Aperol (a bitter orange liqueur), 3 parts Prosecco and a splash of chilled seltzer. Garnish with a lemon twist. This drink can also be served in a tall glass over ice.

Cham-Cham (aka Kir Imperial) - Pour 2/3 ounce of Chambord (a black raspberry liqueur) into a Champagne flute, fill the rest of the glass with sparkling wine or Champagne.

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Tags: Cocktails




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