This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly.
'wine cocktail' on Serious Eats
Tart rhubarb and sweet, red strawberries are the perfect foil for fresh basil in this pretty spring cocktail.
In this chic twist on the classic brunch drink, Aperol adds a beautiful blush color and a hint of bitterness to the mix.
The classic French 75, with a rosy twist.
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.
Grapefruit, with its slightly bitter punch, used to throw me for a loop, but lately I've taken a real liking to it, embracing the pungent flavor. One of the ways I eased into is by pairing it with another strong flavor like ginger. Together this duo is hard to beat—spicy, citrusy and bright. But turn the duo into a trio by adding a little bubbly over top, and you've got yourself a cocktail that will keep you on your toes.
This week, with holiday celebrations looming, we'll cover essential fizzy cocktails. Whether made from cava, prosecco, American bubbly, or the venerable Champagne, sparkling wine-based cocktails are a treat for any party, from the large to the intimate.
This is a delicious way to enjoy Lillet blanc: topped with sparkling wine and a few dashes of grapefruit bitters.