Sparking Wine


23 Skiddoo

Via :

1 ounce gin
1/2 ounce St Germain Elderflower Liqueur
1/4 ounce thyme syrup
1/4 ounce fresh lemon juice
3 ounces chilled sparkling wine
Garnish: thyme sprig

Fill mixing glass with ice, add gin, St Germain, thyme syrup, and lemon juice. Stir until cold. Strain into flute, top with sparkling wine and garnish with thyme sprig.

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2 parts gin
1 pt fresh lime juice
1 pt Aperol
½ pt honey syrup
2 dashes of Angostura bitters per cocktail (if pt=oz, 4 dashes)
Champagne or sparkling wine
lime wheel for garnish

Combine gin, lime juice, Aperol, honey syrup, and bitters in a cocktail shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into chilled coupe glasses. Top off each with Champagne and garnish with a lime wheel.


St. Florent
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Orange Aperol Spritz

1/2 oz Aperol
1/2 oz orange juice
thin orange slices (for garnish)

In lowballs with ice, add Aperol and orange juice, stir together, top with prosecco, garnish with a slice of orange

Via Bon Appetit:

Orange Aperol Spritz
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Aperol Spritz

In a lowball or wine glass, put in 1 oz aperol, stir with some ice, and top with prosecco.

Aperol Spritz
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St. Germain Mimosa

2 cups fresh pink grapefruit juice (from 2-3 grapefruits)
1/2 cup St-Germain (elderflower liqueur)
1/4 cup Campari
1 750-ml. bottle chilled sparkling wine

Combine grapefruit juice, St-Germain, and Campari in a large pitcher. Cover and chill until cold, about 2 hours (can be prepared 1 day in advance).

Divide grapefruit mixture among glasses and top off with sparkling wine.

Via Bon Appetit,, the 522 North Pinckney Cocktail is an upgraded mimosa named for bar and spirits director Brian Bartels's former address.

St Germain Mimosa
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1 part champagne (or other sparkling wine)
1 part orange or other citrus fruit juice

Stirred, served in a tall champagne flute and sometimes garnished with a little grenadine or a cherry in the bottom

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The Peppered Pear

This recipe is modified from :

2 oz Poire William or similar pear-flavored liqueur
1/2 ounce black pepper simple syrup (recipe follows)
Sparkling wine

To make The Peppered Poire, add the gin, Poire William, pear puree and simple syrup to a cocktail shaker. Add ice and shake well. Strain the contents into a champagne flute and top off the glass with sparkling wine. Float 2 or 3 whole black peppercorns on top of the fizz, if desired.

Peppered Poire
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Negroni Sangria

Per serving:
equal parts Aperol and Gin
3 parts prosecco
less than 1 part summer fruit (strawberries, blueberries, sliced peaches - raspberries and blackberries don't stay together well)
sugar to taste.

For the individual serving, the sweet vermouth feels unneeded. Perhaps a 1/2 part, or St. Germain

For a pitcher:
4 cups assorted fresh summer fruit (berries, sliced peaches)
2 to 4 tablespoons sugar (optional)

1 cup Aperol or Campari
1 cup sweet vermouth
1 cup gin
2 750-ml bottles chilled Prosecco

Negroni Sangria
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Peach Sangria

1 750-ml bottle white wine
3/4 cup orange liquer

1 1/2 cups sliced strawberries
2 peaches, sliced
1/2 large lemon, middle part cut crosswise into 6 slices, ends juiced

Soak the fruit slices in the orange liquer and lemon juice, chill. Add white wine (and seltzer water, if the wine is not sparkling).

Original recipe from

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French 75

The French 75 (Soixante Quinze) has a disputed history, and recipe, with some factions calling for cognac instead of gin. You can read more on the history at Wikipedia ( ) or an updated version (featuring local gin from Catoctin Creek here:

I've modified it to be a bit more gin-and-lemon strong, balanced with the honey and a nice sparkling prosecco. A rosemary simple syrup also adds a nice twist.

  • 1.5 oz. Gin
  • 1 t orange blossom honey or a simple syrup
White Lady
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