Sparkling Wine Cocktails
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.
Muddled raspberries give this elegant gin- and champagne-based cocktail a naturally bright red hue
Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it's blended with a little sparkling wine as it is here.
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.
Bartender Michelle Magidow created this drink to showcase Moscato d'Asti, a sweet sparkling wine from Italy's Piedmont region.
This tart Italian cocktail—comprised of just two ingredients—can be mixed before serving or served as a layered drink for guests to stir themselves.
This Champagne cocktail is served with pitted sweet cherries soaked in an anise-infused syrup.
This puckery drink is prepared with rum and fresh mint like a classic mojito, but New Orleans chef John Besh makes it holiday-worthy by topping it with a splash of Champagne.
Sparkling Pomegranate Punch
This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.
Iced Tea Italiano
This drink, made with Prosecco, is Richard Ervin's version of the classic Italian summertime cooler.
Cava and Pomegranate Cocktails
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.