sparkling wine cocktail

This Champagne cocktail is an easy twist on a classic made with Champagne, lemon, bitters, and Cognac. It's a stunning sipper. Includes variations.

Champagne Cocktail

sugar cube granulated sugar

bitters,

Cognac (optional)

Champagne

lemon juice lemon

Place the desired amount of sugar in a chilled flute or other glass. Sprinkle with the bitters and let it soak in, about 1 minute.

Pour in the Cognac, if using, and then swirl the glass gently to combine. If necessary, stir to dissolve the sugar. Top off with Champagne, add the lemon juice or zest, and serve. Originally published May 21, 2017.

This Campari fizz recipe, made with sparkling wine, simple syrup, and Campari, is a perfect New Year's Eve cocktail.

Campari Fizz

Campari

simple syrup

Chilled sparkling wine

Citrus twist, for garnish (optional)

Gently tip the Campari into a flute and stir in the simple syrup or sugar.

Top off each flute with chilled sparkling wine. If using sugar, wait until the effervescence subsides and stir until the sugar dissolves. Taste and add more simple syrup or sugar, if desired. Serve immediately.

Saffron-cardamom simple syrup, grapefruit juice, a rose-scented sugar rim, and brut sparkling cava make for a unique, elegant, yet surprisingly simple cocktail.&nbsp; Prepare the saffron and simple syrup ahead of time so that the cocktail comes together in a snap.

Sparkling Saffron Cava Cocktail

saffron ((about 0.2 g))

water

cardamom

ml water

250 g sugar ((about 1 cup))

ml red grapefruit juice ((1 tbsp) freshly squeezed)

7.5 ml saffron-cardamom syrup ((1/2 tbsp))

rose water ((1/2 tsp))

sugar ((enough for each glass))

ml sparkling Cava (or other dry sparkling wine, chilled.)

ml red grapefruit juice

ml saffron-cardamom syrup

grapefruit zest (to garnish)

(Optional but recommended) Wrap the saffron in a small square of aluminum foil, then toast in a hot pan or oven for about 1 minute.  Remove from the pan and set aside to cool.

Lightly crush the saffron threads (e.g. with a mortar and pestle) and place into a small container.  Pour hot water over the saffron, then loosely cover the liquid and set it aside, ideally for about 4 hours (see note).

Lightly crush the cardamom pods with a mortar and pestle in order to break them up into pieces.  Place the cardamom in a small saucepan along with the liquid from the saffron (you can filter out the saffron threads now or later), cold water, and the sugar.  Heat the mixture on the stove top, stirring frequently to dissolve the sugar.  Once the mixture is simmering gently, remove it from heat and let it stand for 30 minutes.

Pour the simple syrup through a fine strainer to remove the cardamom and saffron solids.  Store in a sealed container in the refrigerator for up to a month.

Saffron-Cardamom Simple Syrup

Squeeze enough red grapefruit to yield about 200 ml (a little over 3/4 cup) of juice.  Two medium sized grapefruit should do the job.  Pour the juice through a fine strainer in order to remove any pith or pulp.  Set 15 ml (1 tbsp) aside for the rims, and chill the rest of the juice for the cocktails.

Before preparing the drinks, combine the liquids soaking the glass rims in a small flat dish or bowl.  In a separate bowl, pour a small quantity of granulated sugar (enough to cover the glass rims - you can always add a little extra if you run low).

Prepare 6 champagne flutes by dipping the rims into the soaking liquid, then into the granulated sugar.  Set them aside.

To each cocktail, add 15 ml (1/2 oz) of simple syrup and 30 ml (1 oz) grapefruit juice.  Top up each glass with about 125 ml (1/2 cup or 4.2 oz) of chilled sparkling Cava.  Garnish with grapefruit zest and serve immediately.

To Serve

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