a summery treat of sparkling wine cocktails
It’s a warm, sunny, summery day in New York today, and we’re all craving something light and fruity to cool us off. So before the thunderstorms roll in for the next few days, we’re going to kick back and relax with some delicious bubbly cocktails! Start out with a classic flavor combo for this Sparkling Lemon & Raspberry Float, topped off with sparkling wine. If you want a new spin on a brunch-time classic, try out the Blackberry-Thyme Bellini. Check out both recipes below!
SPARKLING LEMON & RASPBERRY FLOAT
Limoncello is a popular Italian lemon liqueur that is often served chilled as an after-dinner digestif. Here, it is balanced by sweet raspberry sorbet and fresh raspberries for an indulgent drink that could easily be served as a dessert.
1/4 CUP (60 G) RASPBERRY SORBET
1/2 OZ (15 ML) LIMONCELLO
2 OZ (60 ML) CHILLED SPARKLING WINE
2 LEMON SLICES
3 FRESH RASPBERRIES
Place the sorbet in a wine glass or coupe glass. Pour the limoncello over the sorbet, followed by the sparkling wine. Garnish with the lemon slices and raspberries and serve with a spoon.
Originally a mix of peach purée and Champagne, this classic Italian cocktail from Harry’s Bar in Venice has taken on numerous flavor infusions since its inception in 1948.The contemporary addition of blackberry and thyme lives up to the cocktail’s stylish beginnings.
3 OZ (90 ML) BLACKBERRY-THYME SYRUP (see below)
1 1/2 OZ (45 ML) THYME SIMPLE SYRUP (see below)
1 BOTTLE (750 ML) CHILLED PROSECCO OR OTHER SPARKLING WINE
6 FRESH BLACKBERRIES
6 FRESH THYME SPRIGS
In each of 6 Champagne flutes, combine 1/2 oz (15 ml) blackberry-thyme syrup and 1/4 oz (7 ml) thyme simple syrup. Top off each flute with 4 oz (125 ml) of the Prosecco. Garnish each Bellini with 1 blackberry and 1 thyme sprig.
1 cup (115 g) blackberries
1 cup (200 g) sugar
2 fresh thyme sprigs
1 tablespoon fresh lemon juice
In a saucepan over medium-high heat, combine the blackberries, sugar, thyme, and lemon juice and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring frequently, until the berries have broken down and become juicy, about 20 minutes. Strain the syrup through a fine-mesh sieve into a clean container, cover, and refrigerate for up to 5 days.
Makes about 1 cup (240 ml)
THYME SIMPLE SYRUP
1 cup (250 ml) water
1 cup (200 g) sugar
10 fresh thyme sprigs
In a small saucepan over medium-high heat, bring the water to a simmer. Add the sugar and thyme sprigs, and stir until the sugar is dissolved. Remove from the heat and let cool. Strain the syrup through a fine-mesh sieve into a clean container, cover, and refrigerate for up to 2 weeks.
Makes about 1 1/2 cups (375 ml)