Story + Photography by: Trasi Kromer
Having transiently bartended at a Speakeasy, even the sparking wine based cocktails tend to border on extreme. Initially, ordering a rosé prosecco calling for rye whiskey and an orange blossom infused sugar cube is exciting, however by glass two, that subtly fuzzy welcomed prosecco buzz is replaced by a barreling whiskey-induced haze. A lovely riff on the classic French 75, yet posing the argument, is any more than two-steps with a sparkling concoction more or less over-thinking?
Agree, or agree to disagree. No hard feelings. As a coveter of the bubbly, discreet additions to what is already deliciously drinkable by itself perhaps makes better sense. Many good, reasonably priced prosecco’s, such as De Faveri, offer an already full fruity bouquet with a light finish. Wish to add just a touch more refreshment… consider the French elderflower liquor, St. Germain. A dash less than a ¼ oz to every 3oz pour, a little goes a long way. Serve in a coupe for that 1920’s flair. Very bon chic, bon genre.
For a drier pallet, may I suggest Francois Montand Brut Blanc de Blancs, a toasty sparking wine – and perfect for brunch mimosas. Both prosecco or a sparkler work as a lovely float over the classic French aperitif, Lillet Blanc, a wine based drink infused with citrus liqueurs. Serve nicely chilled over ice in a proper tumbler, about 3 parts Lillet and top with roughly 1 part bubbly. Garnish if you so desire with a lemon zest and enjoy.
To the simple things my friends, cheers!