Fizzy Fun

WORDS Jo Buitendach PHOTOS Supplied

Summer means warm weather, lazy afternoons by the pool and any excuse to imbibe a sparkling wine-based cocktail.

Add pizzazz to your next get-together by serving cocktails made with the finest bubbles – a true Champagne from the Champagne region in northern France, Spanish Cava, Italian Prosecco, or South Africa’s very own premium sparkling wine Cap Classique. Well-known cocktail options include our brunch favourite, the Mimosa, made with Champagne and freshly squeezed orange juice; the popular French classic Kir Royale, with crème de cassis (blackcurrant liqueur) and Champagne; and the Bellini, which combines Prosecco with peach purée and vodka.

We spoke to Blessing Maphosa, mixologist and head bartender at Marble restaurant in Rosebank, to get his top tips for the best fizzed-up cocktail. Marble itself does a few options, including two Prosecco-based versions (the Passion Fruit Martini and Bellini Breeze), and the Moët & Chandon Rosé-laced Italian Rose 2.0.

HERE’S WHAT BLESSING SUGGESTS:

✖ If you’re making cocktails, a Brut or extra-dry Champagne or sparkling wine will work best – they contain less sugar.

✖ A good, affordable sparkling wine to use in your cocktails is the Colmant Brut Reserve NV.

✖ Cava and Prosecco are both great, but Cava can be tricky to find in South Africa. For a good Prosecco, I recommend Borgo SanLeo or La Delizia.

✖ My favourite Champagne is Pol Roger NV. Locally, I recommend Graham Beck Brut Rosé Cap Classique.

✖ When concocting a delicious mix, remember that Champagne and sparkling wine pair well with fruit such as citrus, berries and apples, as well as other alcohols – like cognac, Grand Marnier, peach schnapps and gin. Complementary flavours include honey, vanilla and caramel.

✖ In terms of glassware, choose a flute with a long stem and a tall, narrow bowl on top, or the classically stylish “Nick and Nora” glass with a bell-shaped bowl.

✖ To keep the Champagne fizzy in between drinks, store it in the fridge and use a Champagne cork or stopper. Try to avoid temperature changes – and make sure you don’t over-handle the bottle!

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