Making cocktails at home is very popular with our Beltramo’s customers, and all of the spirits, mixes and bitters you may need can be found at our store. In particular, it seems that cocktails using Champagne or Sparkling Wines have become trendy again. I am frequently asked what brand or type of bubbles to use when mixing cocktails. Some recipes may be more complex than the standard brunch Mimosa (adding orange juice to the sparkling wine), but I believe using the proper sugar level in your sparkling wine will enhance your cocktail’s flavor.
This chart can help you decide which style to use.
(grams per liter)
|Brut Nature – (no added sugar)||0–3|
|Extra Brut – (drier than Brut)||0–6|
|Brut – dry (most popular style and very food-friendly)||0–12|
|Extra Dry – middle of the road dry, not as dry as Brut (great as an aperitif)||12–17|
|Dry, Sec – slightly sweet||17–32|
|Demi-Sec – pretty sweet (pair with fruit and dessert)||32–50|
|Doux, Sweet, Dulce – very sweet, dessert||50+|
The Extra-Dry style is my preferred choice for cocktails. I found a Brut could give cocktails an undesirable bitter or tart aftertaste depending on ingredients. So again, I think if you use quality mix ingredients with an Extra Dry Sparkling Wine you will have a better tasting cocktail. Many recipes will list Prosecco as the sparkling wine to mix with since most of these wines are made in the extra dry style.
All of our extra dry Prosecco brands will work but here are two Sparkling Wines that I recommend for the cocktail recipe included in this blog:
Gruet Extra Dry NV ( $14.99)
GRAPEFRUIT AND GINGER SPARKLER
1 ounce fresh squeezed Ruby grapefruit juice
1/2 ounce Domaine de Canton ginger liqueur ($34.99)
3 to 4 ounces Prosecco or other extra dry sparkling wine
Grapefruit wedge to garnish
Pour the grapefruit juice and Domain de Canton in a champagne glass. Gently pour the prosecco over top until glass is nearly full. Garnish with a grapefruit wedge.
Muriel S., Beltramo’s Wine Consultant