This holiday season, I teamed up with Rotari sparkling wines to create four festive recipes that I’ve been posting on Instagram. I love them all so much, I just had to share them here as well! Rotari makes a lovely Brut and Brut Rosé that are in the $20-25 range, a solid choice for mixing in cocktails or sipping on their own. (They haven’t sponsored this post, so that’s truly my opinion!) Here are four sparkling cocktails to try this month:
Orchard Hours
3/4 oz. pear liqueur (Belle de Brillet)
1/2 oz. elderflower liqueur (St. Germain)
1/2 oz. lemon juice
1 dash grapefruit bitters (Scrappy’s)
3 oz. sparkling wine (Rotari Brut)
Tokyo Rose
3/4 oz. plum sake (Akashi-Tai Ginjo Umeshu)
1/4 oz. ginger liqueur (Barrow’s Intense)
1 dash Yuzu bitters (Miracle Mile)
3 oz. sparkling rosé (Rotari Brut Rosé)
Combine sake, ginger liqueur, and bitters in a mixing glass with ice and stir until chilled. Strain into a coupe glass and top with sparkling rosé. Garnish with a slice of plum dipped in sugar and an orchid.
Stay Gold
3/4 oz. apricot liqueur (Rothman & Winter)
3/4 oz. brewed and cooled Rooibos tea
1 dash orange bitters (Regan’s/Fee’s)
3 drops cardamom bitters (Scrappy’s)
3 oz. sparkling wine (Rotari Brut)
Merry & Bright
1/2 oz. Aperol
1/2 oz. cranberry syrup*
1/2 oz. lemon juice
3 oz. sparkling rosé (Rotari Brut Rosé)
Combine Aperol, cranberry syrup, and lemon juice in a shaker with ice and shake until chilled. Strain into a coupe glass. Top with sparkling rosé. Garnish with sugared cranberries on a pick.
*For cranberry syrup, combine 1/2 cup sugar and 1/2 cup water in a saucepan. Bring to a simmer, stirring, until sugar is dissolved. Add 1/2 cup fresh or frozen cranberries. Let simmer for 5 minutes, pressing the cranberries against the side of the pan to release their juice. Remove from heat and let cool. Strain out cranberries using a fine mesh strainer. Alternatively, combine equal parts cranberry juice and water in a saucepan and simmer until sugar is dissolved. Let cool before using.