HOME

Subscribe

Bar Talk: Sparkling cocktails

By Published: December 27, 2018 10:39 AM CT

A bottle of bubbly is all but required for New Year’s Eve, but you don’t have to drink it straight if you prefer it extra. A Champagne cocktail is always appreciated, and we have a few for you to try.

If you like a mimosa, give it a nighttime spin and swap the OJ for Grand Marnier. If The Last Word is your cocktail (mine too), go with The Blur — and take heed: it’s named such for a reason. Moderation is the key.

Want something a bit light and frothy? Turn to sorbet for a fun twist. And a favorite of mine is made with homemade pear-ginger preserves. You can cheat a little and make a syrup with the fruit instead; no need to preserve if you’re using it right away.

Happy New Year! Enjoy your holiday and may 2019 be the best year yet.

 

The Blur

Ingredients 

1 ½ ounces Chartreuse

1 ½ ounces Maraschino liqueur

1 ½ ounces lime juice

Sparkling wine


Directions

Shake Chartreuse, Maraschino and lime juice; strain into two champagne flutes and top with sparkling wine. (Or serve over ice in a cocktail glass, if preferred.)

Source: seriouseats.com

 

Grand Royal

Ingredients 

1 part Grand Marnier

4 parts sparkling wine


Directions

Pour Grand Marnier in bottom of champagne flute and top with sparkling wine. 

Source: esquire.com

 

Champagne Sorbet

Ingredients 

1 scoop sorbet (we used blood orange)

Sparkling wine


Directions

Put a scoop of sorbet in bottom of glass and top with wine. Note: Because we used blood orange, I added a splash of Solerno blood orange liqueur.

Source: Drew Wooten, Alchemy

 

Sparkly Pears

Ingredients 

1 spoonful pear-ginger preserves

Sparkling wine


Directions

Put a spoon of pears, with syrup, in bottom of glass and top with sparkling wine. To make preserves: Peel and thinly slice 1 pear and add to small saucepan with 5-6 pieces of candied ginger, slivered. Add 1 teaspoon finely minced fresh ginger, 1 cup sugar and 1 cup water. Bring to a boil to dissolve sugar, then simmer for about 20 minutes, until liquid is reduced and a bit syrupy. Cool, then use in cocktails.

Source: Jennifer Biggs

 

Topics

Bar Talk Sparkling cocktails
Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.


Comment On This Story

Section Emails

Sign up to get the latest articles from the Food section.