Cocktail & Other Recipes By Spirit Other Cocktails

7 Sparkling Wine Cocktails to Try Now

Nothing lights up the night the way these effervescent libations do. So chill the Champagne, cava or prosecco. These fizzy flutes are definitely sips worthy of toasting any occasion.

  • Mrs. Robinson

    At Bacchus Bar in Portland, Ore., Andrew Call pours local Aviation American gin because its complex, herbaceous flavor plays off the tart lime and grapefruit. “Adding some house-made pineapple simple syrup gives it a welcome hint of a day on the beach,” says Call. “[And] topping it off with dry sparkling wine and Peychaud’s bitters makes all the flavors come together and light up your tongue.”

  • Land of Happy

    “Sweet, herbaceous and acidic all at once, this is a great pre-dinner cocktail before a nice glass of white wine,” says 312 Chicago's head bartender Jenn Knott of her cocktail. She experimented with using a syrup instead of a shrub, but the latter ended up keeping the drink more fresh and tart. White balsamic vinegar, made in Italy from the trebbiano grape, is mixed with white wine vinegar and cooked at a low temperature to retain its clearish color.

  • Bit of Tongue

    Erin Trimble

    “I enjoy using grapefruit in a shrub because it allows the brightness and flavor of the grapefruit to come through and cuts down on the typical tartness of the grapefruit,” says Nic Christiansen, the beverage director at Lola in Louisville, Ky. “Allowing the acid from the apple cider vinegar and the sugar to lift the grapefruit flavor [creates] a more complex grapefruit flavor.” Locally produced Copper & Kings Absinthe Superior lends the sip classic anise flavor, as well as forward floral and citrus notes.

  • Vice Royalty

    Greg Powers

    Beverage director Taha Ismail of Arroz in Washington, D.C., wanted to do a seasonal riff on a Pisco Sour that was clean and refreshing. Fresh mandarin and yuzu juices make for a citrus-y cordial that offsets Strega’s piney profile, while Peychaud’s bitters meld nicely with the pisco’s floral notes. “This drink has enough complexity without being overwhelming and [is] very consumable on any patio,” he says.

    Continue to 5 of 7 below.
  • West 75th

    West 75th
    Gage Hospitality Group

    Torrence O’Haire’s festive fizz at creative American restaurant The Gage in Chicago’s Millennium Park is a combination of two classics, the French 75 and New York Sour. “The two drinks meet in the middle as a Brandy Sour, topped with sparkling red wine,” says the beverage director and sommelier for Gage Hospitality Group. “The lambrusco gives the cocktail both bright, fresh sparkle ... and fruity richness.” Be sure to add the wine very slowly so it creates an attractive layered effect.

  • La Violetta

    La Violetta

    Patricia Grimm, the beverage director at Adele’s in Nashville, wanted to create a light, bright brunch cocktail that highlighted the elegant floral flavors of crème de violette—known mainly for its use in the classic Aviation—without the dull tinge it can lend to drinks. “When added to a clear spirit, it typically reads gray, which belies its vibrant taste,” she says. “The earthiness of lambrusco and gin botanicals work great with the violet floral notes.” Lemon gives it fragrance and bright acidity.

  • Figurati

    Kara Stokes

    In Italian, the name of this effervescent elixir means “don’t worry about it.” One look at its easy build-in-the-glass recipe and low-ABV day-drinkability, and you can see why: The Italian sparkler from Lombardy was just the ticket for the base. “While being light and effervescent, lambrusco is still full of depth and character,” says Nathan Elliott, the lead bartender at Il Solito in Portland, Ore. “It also provides just enough sweetness to satisfy most palates without being overly sweet; it’s a great variant to the traditional sparkling white wine.”