Nothing says the holidays like sparkling cocktails. So we checked in with our go-to wine gal, Jenny Benzie of Épernay Wine & Spirits, to bring you three festive recipes, Nantucket style.
First up, the Nantucket Poinsettia, made with Champy. The celebratory spirit found in sparkling wine and throughout the holidays could not be more apropos than toasting with a cocktail made with Champy sparkling wine from California. Founded by Boston-based entrepreneur and two-time Emmy Award winner, Jenny Johnson, a glass of this good cheer is said to spontaneously transform ordinary moments into extraordinary ones (and who wouldn’t want that this holiday season!). Champy is made in the Méthode Champenoise (same as Champagne from France) from a blend of Pinot Noir & Chardonnay grapes sourced from different vineyards in the North Coast appellation of California. You’re sure to feel like a Champy-on getting through the holidays in style with this libation.
– Pour 2 ounces of Just Cranberry Juice (it should be tart and concentrated, not with added sugar) into a champagne coupe
– Add 1/2 ounce Rosemary Simple Syrup
– Add 6 frozen cranberries
– Fill glass with Champy
– Garnish with floating rosemary leaves
To make Rosemary Simple Syrup:
– Bring 1/4 cup water with 1 tbsp brown sugar to a simmer and stir until sugar has dissolved
– Add one sprig of rosemary and remove from heat
– Let stand for 15 minutes
– Strain into a bowl and discard solids
Next, the Spritz O’Clock, made with Syltbar. Syltbar’s claim to fame is that it is half the sugar as most other sparkling wines (according to a test at the Miami Diabetes Research Institute) hence it has half the calories. Sip, Sip, Hooray to that! This sparkling wine is named after the island of Sylt located in Northern Germany, known for its swanky, jet-setting tourist resorts, long sandy beaches and its distinctive shape of its shoreline (sound familiar?). It is a Premium Prosecco made in Italy from the indigenous grape called Glera, making it clean, clear, crisp and refreshing. This low calorie drink is slightly bitter and perfect before your big meal in order to entice your appetite.
– Fill a stemmed wine glass with ice
– Pour 2 ounces Aperol, 1 ounce freshly squeezed grapefruit juice (Natalie’s is a great choice), splash of club soda, and top with Syltbar
– Garnish with an orange wheel
And last but not least, the Tres Royale, made with Champagne Château de Bligny. Located in the Aube region (the area you may not but should know!) of Champagne, the Grande Réserve Brut is made from a blend of equal parts Chardonnay and Pinot Noir. It is a well-balanced bubbly perfect for making a variety of Champagne cocktails as it is not too sweet nor too dry, not too fruity or yeasty and offers a pleasant amount of acidity to complement any recipe calling for a splash of Champagne. This is a twist on the traditional Kir Royale that calls for Champagne with a splash of Crème de Cassis, a blackcurrant liqueur.
– In a champagne flute, add 3 parts champagne and one part Triple Eight Blueberry Mint liqueur
– Garnish with a lemon twist