From Champagne mojitos to a sparkling pomegranate punch, here are sparkling wine cocktails to celebrate any occasion.
Food & Wine
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Blood Orange-Rosemary Fizz
Designer and blogger Athena Calderone fell in love with Aperol in Sicily. “It’s like the national anthem there,” she says. The aperitif is made with bitter orange and rhubarb, among other ingredients. Its citrusy flavor is delicious with rosemary.
Chef Andrea Reusing of The Durham Hotel in Durham, North Carolina, uses peak-season black plums to give the rich syrup in this cocktail its striking deep-purple color. "I just want a cashmere sweater in that color!" she says.
While playing with leftover ingredients one night, Jamie Boudreau combined grappa and peach puree. The mixture was sweet, so he added Aperol, a bitter orange liqueur, then Champagne, resulting in this well-balanced cocktail.
Joe Fee, of Fee Brothers syrup and bitters company, gave Jeff Grdinich a bottle of his new rhubarb bitters in 2008. Grdinich concocted this drink with it. The name is a tribute to Mr. Fee, who is known for tipping his ever-present fedora in greeting.
Removing seeds from a pomegranate can seem tricky. "Don't worry, it is easy!" José Andrés says. His method: Cut the pomegranate in half across the middle, not through the stem; then wrap each half in cheesecloth and, holding it over a large bowl, hit it hard with a spoon or rolling pin. "Just hit it! Really hit it!" Andrés urges. Then open up the bundle and pick out the seeds, which should practically pop out.