The sound of a cork popping is officially the best sound in the world ever. And the only thing better than a glass of fizz? A fizzy cocktail. We've teamed up with Freixenet, purveyors of delicious Spanish sparkling wine, and four top mixologists to create some unique cocktail recipes. Cheers!
Flower Power Fizz
Created by Sarah Mitchell at Callooh Calley
INGREDIENTS
Double measure of gin
Single measure of orange juice
2 tsps elderflower cordial
2 tsps Angostura Bitters
2 tsps simple syrup (you can make your own by boiling 250g of caster sugar in 250ml of water and then letting it cool)
Freixenet Cordon Negro to top up
METHOD
1. Mix together the gin, elderflower cordial, orange juice, angostura bitters and syrup
2. Top with Freixenet Cordon Negro
Optional garnish: slices of lemon and lime and a few sprigs of thyme
Coconut & Cava Cooler
Created by mixologist Glen Hooper
INGREDIENTS
2 tsps of honey syrup (make your own by boiling 250ml of honey in 250ml of water and letting it cool)
150ml Coconut Water
150ml Freixenet Cordon Negro
METHOD
1. Mix the honey syrup and coconut water together and pour over ice
2. Top with the Freixenet Cordon Negro
Optional garnish: a handful of blueberries
Soho Spritz
Created by Brian Silva at Balthazar
INGREDIENTS
3 tsps Martini Rosato
2 tsps Aperol
3 tsps Taylor's Chip dry Port (or any other good, white port)
1 tsp lemon juice
75ml Freixenet Cordon Negro
Tonic water to top up with
METHOD
1. Add the Martini Rosato, Aperol, white port and lemon juice into a highball glass
2. Stir and add ice
3. Add the Freixenet
4. Top with tonic water
Optional garnish: twists of lemon and orange peel
The Dandy
Created by Jake Blanch at Hawksmoor
INGREDIENTS
1 tsp cognac
1 tsp Maraschino (or any other clear, cherry liqueur)
1 tsp Benedictine (or subsitute with another herbal liqueur e.g. Drambuie or Jagermeister)
Freixenet Cordon Negro to top up
METHOD
1. Stir the cognac, Maraschino and Benedictine together
2. Top with Freixenet Cordon Negro
Optional garnish: red currants sprigs
