Champagne cocktails breathe new life into our favorite celebrated blended meal
We’re in full swing for spring and it’s time to celebrate sunshine, warmer weather, mom, dad and grads. What says “celebrate” more than popping open a bottle of bubbly at that special brunch with family and friends? Brunch is a cheerful, sociable and an exciting experience and creates a time to indulge in your favorite dishes while toasting it all. No brunch is complete without Champagne, so lets put a twist on the typical toast with some signature Champagne cocktails that will make your brunch go way beyond mimosas.
From a Prohibition classic to an Italian-inspired modern sipper, here are some of our favorite ways to add a little extra pop. So break out your favorite flutes or cocktail glasses and cheers to all things spring.
The Mumm GinZing
Created specifically for G.H. Mumm Champagne, by renowned Cocktail Chef, Matthew Biancaniello, the author of EAT YOUR DRINK (Harper Collins), this is a Champagne and gin take on the legendary Bloody Mary. This cocktail tastes like a caprese salad in a glass.
ERIN: Photo by Carolina Korman Photography/ G.H. Mumm
3/4 ounce simple syrup (1:1 ratio of cane sugar to water)
3/4 ounce lemon juice
3 cherry tomatoes, more for garnish
3 basil leaves
2 ounce Plymouth Gin
1 ounce G.H. Mumm Champagne
Garnish-1 large basil leaf
Muddle everything except gin and Champagne.
After muddling, add gin and ice and shake/double strain into a rocks glass with ice.
Top with your favorite bubbly and add basil leaf, cherry tomatoes or garnish of your choice.
Charcoal Venice’s Strawberry Basil Bubbles & Fruit Muddle
Charcoal Venice, owned by acclaimed chef Josiah Citrin (Melisse) serves “Bubbles & Fruit” for brunch, which is their play on a Bellini. They create a fresh fruit puree for the drinks, based on what’s available seasonally.
For the Strawberry Basil Puree
3/4 quart strawberries, quartered
1/2 cup granulated sugar
1 sprig basil
2 Tablespoons lemon juice
Combine in blender. Reserve for drinks.
Strawberry Basil Bubbles & Fruit
1/2 ounce Strawberry Basil Puree
6 ounce Champagne or Sparkling Wine
Pour the strawberry basil puree into a champagne flute. Top with Champagne or sparkling wine.
Badmaash serves up Indian cuisine with a whole new attitude that is at once approachable and edgy. Launched by Pawan Mahendro and his sons Nakul and Arjun, the LA-based Indian gastropub serves up traditional flavors with a bit of modern foodie innovation and gives the mimosa a fresh new twist.
2 cups ripe mangos, diced (1 large or 2 medium fruits)
2 cups water
2 Tablespoons sugar
2 Tablespoons lime juice (fresh is always best!)
Strawberry or raspberry for garnish
Sparkling Wine, preferably a nutty Cava
Add all ingredients into a blender and go to town until smooth and sugar is fully incorporated (not granular).
Chill mango nectar in the fridge. Don’t remove until you are ready to serve drinks.
Pour 1.5 to 2 ounces of mango nectar into a flute or wine glass. (Mimosas are always poured JUICE FIRST.)
Slowly pour 4 to 6 ounces of sparkling wine on top (fast pour = fizzy foam-over… don’t look like an amateur).
Garnish with half of a strawberry or raspberry
Drink, repeat, drink, repeat
Blue Hour Barterhouse Spritz
From our headquarters in Manhattan, we travel the world to identify and import artisan wines that honor local traditions. When discovering and curating cocktails with our portfolio, we create layers of flavor and freshness.
In a rocks glass filled with ice, mix:
2 ounces Blue Hour Reposado Tequila
1 Tablespoon organic blue agave nectar
1 ounce fresh squeezed blood orange juice
2 dashes Regan’s Orange Bitters
2 ounces Ca’ Di Rajo extra dry Prosecco
Garnish with lime wedge
Stir all ingredients but Prosecco.
Top with Ca’ Di Rajo Prosecco.
Garnish with a lime wedge