This low-alcohol cocktail allows you to capture the essence of raspberries without all those little seeds.
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Entries tagged with 'sparkling wine'
A fruit-filled punch that dates back to 1862.
Bubbly, playful, and slightly grown up: a sangria made from rosé champagne and crème de cassis, full of frozen strawberries, blackberries, and red and black currants. Just in time for Bastille Day.
This cocktail from The Country Cat in Portland, Oregon, has everything you need at brunch, and more: grapefruit-infused gin, elderflower liqueur, rhubarb bitters and sparkling wine.
I think it's best to use a dry sparkling wine to pair with the fruit, or the cocktail ends up cloyingly sweet and tasting like a bad hangover waiting to happen. I used a dry sparkling brut rosé from Alsace, France (Lucien Albrecht Cremant d'Alsace, made from 100% Pinot Noir grapes), which imparts a lovely pinkish hue. A dry Prosecco would be excellent as well.
To finish off this roundup of recipes from Dave Wondrich's Punch, I have selected a monster. The big dog. The epic, party-starting, punch-to-end-all-punches: Chatham Artillery Punch.
I often hear people lament their inability to make frozen desserts for lack of equipment. But nothing's quite as satisfying as pulling dessert out of the freezer at the end of a long meal—nodding, yes, it is homemade. For these occasions, we have granita, one of the easiest and most elegant desserts ever made. The ingredients couldn't be simpler, the technique no more elementary. And they wake up the palate like nothing else. No ice cream maker required.
Gilding the lily is one of my favorite activities, but there was something mildly insane about the thought of putting ice cream in champagne. Were drinkers back in 1888 on to something good?
A Buck's Fizz is a special cocktail. It can take the familiar Mimosa to an entirely new level.