Summer Sips With Sparkle.
Beetle juice, Beetle juice,
1 1/4 oz. Belvedere Citrus vodka
3/4 oz. Creme de cassis
1 1/2 oz. Sour mix
1 oz. Domaine Chandon Brut
Combine vodka, creme
de cassis and sour in
a mixing tin. Add ice,
shake vigorously and
strain into a chilled
Martini glass with a
spoonful of berries
and a piece of dry ice.
Finish cocktail with a float of
Domaine Chandon Brut.
The mixologists at Ocean Prime New York
created this recipe for the 73rd Annual
1 oz. BrockmansGin
1 oz. Grapefruit
1/2 oz. Lime juice
3/4 oz. Simple syrup
5-6 Mint leaves
Top with prosecco
Combine all the
5 mint leaves in a
shakerwith ice. Hard shakeand double
strain into a chilled coupe glass and top
with prosecco. Garnish with a twist of
grapefruit zest and a mint leaf or sprig
The mixologists at Brockmans created
Don't Dream It, Be It
1/2 oz. Giffard peche liqueur
1/4 oz. Cointreau
Build in flute glass, top
with prosecco. Garnish
with a cherry on a pick.
Sarah LM Mengoni, lead bartender at
Double Take at the Hotel Palomar Los
Angeles-Beverly Hills, created this recipe.
1 1/2 oz. Benham's gin
1/2 oz. Fresh lemon
1/2 oz. Simple syrup
Muddle fig, thyme
and lemon juice in a cocktail shaker.
Add ice, simple syrup and gin. Shake
and strain into a wine glass. Top with
sparkling wine. Garnish with fig
The mixologists at Benham's created
Coconut Passion Fruit
1 1/2 oz. Koloa Kaua'i Coconut rum
1/2 oz. Passion fruit juice
1/2 oz. -1 tsp. Vanilla simple syrup
1 Tbsp. Passion fruit pulp with seeds
Well-chilled sparkling white wine or
In a cocktail shaker filled with ice add
the coconut rum, passion fruit juice and
vanilla simple syrup. Shake until well
chilled. Pour into Champagne flute that's
been rimmed with extra fine granulated
sugar and fine coconut flakes. Add
passion fruit pulp and stir well. Top with
sparkling wine or prosecco.
The mixologists at Pineapple & Coconut
created this recipe.
2 oz. Ravo vodka
1 oz. Rose simple syrup
3/4 oz. Chase elderflower liqueur
1/2 Lemon, juiced
Zonin sparkling rose wine, to top
Combine ice, vodka, rose simple
syrup, elderflower ligueur and
lemon juice in a cocktail shaker.
Shake well and strain into a coup
glass and top with sparkling wine.
Garnish with a lavender sprig and
The mixologists at Ravo created