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Make Your Holidays Pop - Sparkling Cocktails To Entertain Like The Pros

Originally Posted: December 20, 2010


Cherry Pop. (DGC)

Southampton - This holiday season to go along with your festive meal, we've enlisted the help of top New York mixologist, Jonathan Pogash, to give us some entertaining tips and delicious sips.

Though it might be cold outside, we are sharing mouth-watering signature cocktails that each feature a festive pop: sparkling wine!

There is no festive ingredient quite like a good sparkling wine, whether it's the bubbles, light mouth feel, or the way it tantalizes your taste buds, nothing quite says holiday like a bubbly drink.

Widely available coast-to-coast, Crémant d'Alsace - the sparkling wine of the Alsace region in northeastern France - is made using the true Champagne method (the grapes must be handpicked, secondary fermentation is in the bottle, etc.), yet generally costs only $15 to $20 per bottle. Pogash created the "Cherry Pop," which is a beautiful rosy color and redolent of nutmeg, but the secret ingredient is the powerful addition of Lucid absinthe, the brand responsible for lifting the absinthe ban back in 2007.

Cherry Pop Created by Jonathan Pogash, World Bar, New York City

 • 3 or 4 pitted sour cherries
 • .5 oz. fresh lime juice
 • .75 oz. almond syrup (Monin brand preferred)
 • 1.5 oz. Lucid Absinthe
 • Crémant d'Alsace

Russian Court.

In the bottom of a mixing glass, muddle the sour cherries in the lime juice and almond syrup. Add the Lucid, then fill with ice, and shake very well. Strain into a chilled flûte. Top with Crémant d'Alsace. Garnish with a few swipes of freshly grated nutmeg.

Next up is a wonderful vodka cocktail that uses Russian Standard Vodka, the number one premium vodka in Russia. Not only is Russian Standard one of the only certified authentic Russian vodkas (meaning that it's grown, distilled, and bottled in Russia), but it's also the new category darling, seen in the hands of leading mixologists nationwide. This cocktail is absolutely delicious due to a light addition of house-made acacia honey, sure to keep you warm despite a chilly Russian-like winter.

Russian Court Created by Dushan Zaric, Employees Only

 • 1 ounce Russian Standard Vodka
 • ½ ounce Acacia Honey
 • 4 ounces Crémant d'Alsace
 • Dash of Reagan's Orange bitters
 • 1 Orange twist, for garnish

Cinnamon Sparkle.

Pour honey and vodka into a mixing glass and stir until honey has dissolved. Then pour into a champagne flute and carefully top off with Prossecco. Finish with a dash of orange bitters and garnish with an orange twist.

Another spice that says "holiday" is cinnamon; here, it is combined with warming rum and Cognac, while the sparkle keeps things festive rather than too cozy. The rum, Flor de Caña, is a native Nicaraguan product that has many leading mixologists reaching for it because of how easily it mixes and how well it works in cocktails like this!

Cinnamon Sparkle

 • .5 oz. cinnamon bark syrup (instructions below: cinnamon sticks, water, and sugar required)
 • 4 sugar cubes
 • 1 oz. club soda
 • 2 oz. Flor de Caña seven year rum
 • 1 oz. CAMUS VSOP Cognac
 • .25 oz. Marie Brizard Peach liqueur
 • 1 oz. lemon juice
 • 1.5 oz. Crémant d'Alsace

Make the cinnamon bark syrup by boiling three cinnamon sticks with one cup of water and one cup of sugar for 15 minutes; strain; refrigerate unused portion. In a mixing glass, dissolve the sugar cubes in the club soda (this generally involves muddling to help the process). After the sugar cubes are dissolved, add the spirits and lemon juice one at a time, stirring as added. Add ice once all of the above have been added, continuing to stir until the individual serving of punch is chilled. Strain into a punch glass and top with 2 oz. Crémant d'Alsace

Xanté Sparkler.

Finally, for a beautiful holiday red color, not to mention the health benefits of rosehips, hibiscus, and lemon (all great sources of Vitamin C), a simple but delicious cocktail is the Xanté C; Xanté is the second most leading liqueur in the Netherlands, where they know a thing or two about staying warm and celebrating the holidays!

Xanté C

 • 1.5 oz. Xanté pear liqueur
 • 2 oz. Rosehip & Hibiscus Tea concentrate (suggested brand: Teekanne Tee)
 • .5 oz. fresh lemon juice
 • Splash Crémant d'Alsace

In a shaker over ice, add first three ingredients. Shake vigorously, then splash with Crémant d'Alsace. Strain into a chilled martini glass, garnishing with a red rose petal.




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