Is there anything quite as refreshing and enjoyable as sipping a cocktail while brunching with friends? We didn’t think so, and the team at Colonial Wine & Spirits agrees. Here are three of their favorite champagne and sparkling wine recipes to up your brunch game.
Cherries Jubilee
- 12 fresh cherries
- 3 oz bourbon (Woodford Reserve recommended)
- 1/2 oz lemon juice
- champagne (Chandon Brut Rosé recommended)
- dash bitters
Muddle cherries and bourbon in a cocktail shaker. Add lemon juice and shake. Pour into two champagne glasses; top with champagne and a dash of bitters.
Classic Mimosa
- 1/2 gallon orange juice
- 1 750 ml-sparkling wine (Korbel Extra Dry recommended)
- 2 shots orange liqueur (Grand Marnier recommended)
Combine the orange juice and sparkling wine in a large pitcher. Add the orange liqueur and stir thoroughly until well mixed.
Sparkling Colonial Pimm’s Cocktail
by Mark Hooper of Pink House Alchemy
- 1 1/2 oz. Pimm’s Cup #1
- 1/2 oz. Hendrick’s Gin
- 1 oz. Pink House Alchemy Blackberry Sage Syrup
- dash Pink House Alchemy House Bitters
- 2 oz. English style lemonade (recipe below)
- 2 oz. La Gioiosa Valdobbiadene Prosecco
- cucumber spear, blackberries and rosemary sprig for garnish
For the English style lemonde:
- 6 lemons
- 1 1/4 cups sugar
- 1 1/4 quarts water
Peel the rinds from the 6 lemons and cut them into 1/2 inch slices. Set the lemons aside. Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.
For more recipes and party guides, head to the Colonial Wine & Spirits website.