Champagne

Seasonal 75

A refreshing summer take on our cities’ famous French 75, this recipe was created by Sac-a-Lait‘s head bartender Norton Christopher and featured in Wine Enthusiast.

2 oz gin, preferably Euphrosine #9
.75 oz blueberry syrup (recipe below)
• .75 oz freshly squeezed lemon juice
• 3 dashes El Guapo® Summer Berries bitters
• Cava, to top
• Lemon twist, for garnish

In a shaker filled with ice, combine gin, syrup, juice and bitters. Shake well, then strain into flute. Top with Cava. Garnish with lemon twist before serving.

Blueberry Syrup

  • 1 cup fresh blueberries
  • 1 cup sugar
  • ½ cup water

Place ingredients in pot with water and cook on medium-low heat, stirring until sugar dissolves. Reduce heat to low, and simmer until syrupy, about 15 minutes. Let mixture cool, then purée and strain. If mixture becomes too thick to pour, thin with basic simple syrup (equal parts sugar and water). Extra syrup will keep refrigerated for up to two weeks.

L’Ouragan de ‘75

Created by Alfredo Garcia as an official entry into the 2018 Tales of the Cocktail cocktail competition, this fruit-forward take on the French 75 is the perfect summer sparkler.
• 1 oz Hendricks Gin
• 3/4 oz Home-made passion fruit/pomegranate syrup*
• 2 oz dry sparkling wine
• 1/2 oz Rhum Agricole Clement Creole Shrubb
In a shaker filled with ice, add gin and syrup. Shake well and strain into champagne flute. Spoon layer sparkling wine and spoon layer Rhum Agricole and Bitters. Serve immediately.
*syrup- 1/2 cup passion fruit purée, 1/2 cup unsweetened pomegranate juice, 1/2 cup sugar. Simmer until sugars dissolve (about 15 min). Strain and chill.

Spring In My Step

Spring In My Step
This take on a classic French 75 is served behind the bar at Brennan’s Restaurant on Royal Street.
Created by Allison Park

• 1.5 oz Hendricks Gin
• 1 oz Freshly squeezed pink grapefruit juice
• Vanilla simple syrup (recipe below)
• 6-8 dashes El Guapo® Cucumber Lavender Bitters
• Petillant natural wine or any sparking white wine
• Edible flowers or cucumber spirals, for garnish

In a clean cocktail shaker with ice, combine Gin, grapefruit juice, simple syrup and bitters. Shake until well chilled, and strain into champagne flute. Top with sparkling wine and garnish before serving.

To create vanilla simple, bring 2 cups of filtered water to a rolling boil. Pour 2 cups of white sugar into water while stirring, and remove from heat source. Slice a whole vanilla bean in half lengthwise, and scrape seeds from both sides of the pod into the pot. Drop seeds into pot to steep, and allow mixture to cool for an hour. Store unused syrup in fridge, where it will keep for up to two weeks.

Summer Berry Sipper

Summer Berry Sipper
3 Strawberries, quartered
1.5 oz Aperol
• 1.75 oz El Guapo® Olde English Lemonade & Collins Mix
Prosecco
• 6 dashes El Guapo® Summer Berries bitters

In a clean shaker, muddle quartered strawberries with the Lemonade & Collins mix.  Add the Aperol, and fill shaker with ice. Shake vigorously, and strain into a highball filled with ice. Top off with Prosecco and bitters just before serving.

Carrot Mimosa

Carrot Mimosa
• .25 oz Aquavit (Fernet or Cynar work, too)
• .5 oz El Guapo® Ginger syrup
• .75 oz Freshly pressed carrot juice
• Sparkling wine
• Fresh rinsed & dried carrot greens

In a shaker filled with ice, pour Aquavit (or replacement liqueur), ginger syrup and carrot juice. Shake vigorously, and strain into long stemmed coupe or champagne flut. Top with sparkling wine, and garnish with carrot greens before serving.

Rose Champagne Cocktail

Impress your friends at holiday gatherings with this simple champagne cocktail! Watch us make a few!

Rose Champagne Cocktail (Featuring 2018 Good Food Award winning Rose Cordial)
• Bottle of bubbly (or sparkling grape juice for a mocktail)
• Bottle of El Guapo® Classic Greek Rose Cordial
• Sugar Cubes

In clean flutes, pour well chilled champagne. Fill a ramekin with rose cordial & submerge sugar cubes until soaked through (you’ll need one cube per glass). Using tweezers or your fingers, place one rose soaked cube in each waiting glass & cheers!