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Entries tagged with 'sparkling cocktail'

Sparkling Jungle Bird

Serious Eats Elana Lepkowski 8 comments

The Jungle Bird, a classic tiki drink, gets a sparkling makeover with Prosecco and tropical fruit-infused rum. Roasting the pineapple first adds rich, concentrated flavor to the infusion. More

The Portland 75

Serious Eats Elana Lepkowski Post a comment

This new twist on a French 75 evokes the scent of an Oregon forest. More

Sparkling and Spiced Citrus Sangria

Serious Eats Elana Lepkowski 3 comments

Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper. More

Pop! Cider

Serious Eats María del Mar Sacasa Post a comment

A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate. More

Strawberry-Rhubarb Bellini with Basil

Serious Eats Heather Meldrom 1 comment

Tart rhubarb and sweet, red strawberries are the perfect foil for fresh basil in this pretty spring cocktail. More

Mango-Orange Bellini

Serious Eats Heather Meldrom Post a comment

Bright tropical mango and fresh squeezed orange juice are puréed together to make a quick base for this exotic brunch drink. More

Peach and Aperol Bellini

Serious Eats Heather Meldrom Post a comment

In this chic twist on the classic brunch drink, Aperol adds a beautiful blush color and a hint of bitterness to the mix. More

The Bitter Mimosa

Serious Eats Autumn Giles 1 comment

There's serious potential for the mimosa outside of girly-drink territory. With a base of grapefruit juice and sparkling wine, this drink becomes much more complex and savory with a dose of Cynar. More

The Blur from Nopa

Serious Eats Maggie Hoffman 2 comments

You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and maraschino liqueur to sweeten. More

South x Southwest

Serious Eats Roger Kamholz Post a comment

When Josh Pearson of Sepia in Chicago first created this tequila-based drink, it was intended to be served with Australian sparkling wine (south by southwest, get it?). But when supplies of the stuff became unreliable, Sepia switched to Moscato d'Asti as the topper for this ongoing crowd favorite. More

The Devereaux from Freemans

Serious Eats Maggie Hoffman 3 comments

We've always liked sparkling wine with a splash of elderflower liqueur, but this highball from Freemans restaurant in NYC raises the bar a bit with the addition of Bulleit bourbon and some tart lemon to even it out. More

23 Skiddoo

Serious Eats Maggie Hoffman Post a comment

Thyme, gin, and elderflower liqueur gently enhance sparkling wine in this cocktail adapted from Eleven Madison Park in New York. More

Negroni Sbagliato

Serious Eats Michael Dietsch Post a comment

Have you ever really bungled a cocktail? I mean, really screwed it up to the point where you had to toss it in the sink? With the Negroni Sbagliato, you can screw up a drink and yet still make something delicious. You see, sbagliato, in Italian, means "bungled" or "mistaken." More

Bonnie Prince Charlie

Serious Eats The Serious Eats Team Post a comment

It's a sparkler, but on the dry side, crisp Veuve Ambal brut blanc de blanc with Drambuie (there's the Scotch tie-in), St. Germain (which McCarthy calls "liquid MSG"), and a twist of lemon. Leave the lemon pith side up and it'll bubble effusively for minutes on end. More

Napa Valley Mojito

Serious Eats Maggie Hoffman 1 comment

If you're hosting brunch and you want to serve something a little more creative than the standard mimosa, consider this tart and fresh variation on the mojito. Rather than using club soda to get fizzy, this drink employs a little sparkling wine, plus a handful of muddled grapes to add a fruity complexity. More

The South Side Fizz

Serious Eats Maggie Hoffman Post a comment

This tart and refreshing cocktail, adapted from Kate Simon's Tiny Bubbles: Fizzy Cocktails for Every Occasion is quite a bit more complex and tasty than the bottle of subpar prosecco you're likely to find in the New Year's Eve party fridge. It's a variation on the South Side cocktail, with the bitter oils of the citrus contributing a refreshing pungent note, and the bubbly adding brightness and light. More

The Chocolate Velvet

Serious Eats Maggie Hoffman 9 comments

This spin on a traditional Black Velvet brings out the chocolaty side of stout. For a festive touch, add a hint of orange bitters and rub the rim of the glass with orange peel. If you're a fan of those foil-wrapped chocolate oranges, you may have just found your new favorite holiday drink. More

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