This is one of those brilliant hacks we wish we’d thought of first. We’re big fans of fruit ice cubes, floral ice cubes and ice cubes made out of cocktail ingredients, but we’d never considered the possibilities of freezing Champagne or prosecco. Simply pour leftover bubbly into an ice cube tray and pop it in the freezer overnight (or for six to eight hours), and you’re one step closer to your next sparkling cocktail.
I wonder how the carbonation fairs in the freezing process. Would likely be better/cheaper to freeze white wine to add flavor unless you are freezing (gasp) leftover bubbly. Luckily I've never had any issues with "leftover" bubbles :)
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