Better Than Champagne Cocktails
If you love mimosas at brunch, wait until you try these sweet riffs on the classic, elegant champagne cocktail. Instead of dry champagne, we used sweet, fizzy Duplin wines plus a touch of fresh citrus and creative garnishes.
Ingredients:
- For the Citrus Sweet Poppy Cocktail
- 1 sugar cube
- Grapefruit bitters
- Duplin Sweet Poppy
- 1 slice of orange, about ½ inch thick
- 1 orange twist
- For the Lemony Sweet Lily Cocktail
- 1 sugar cube
- Lemon bitters
- Duplin sweet Lily
- 1 slice of lemon, about ¼ inch thick
- 1 sprig of fresh rosemary, about 1½ inches long
- 1 lemon twist
- For the Sweet Rose Cocoa Kiss Cocktail
- 1 sugar cube
- Cocoa bitters
- Duplin Sweet Rosé
- ½ teaspoon dark chocolate shavings
- 1 small square of chocolate
Directions:
For the Citrus Sweet Poppy cocktail
Place sugar cube on a teaspoon. Drizzle 2 to 3 drops of grapefruit bitters onto the sugar cube. Drop the sugar cube from the spoon into a flute glass. Fill glass with Duplin Sweet Poppy. Add 3 to 5 dashes of grapefruit bitters to the glass. Squeeze juice from the orange slice into the glass. Discard orange slice. Gently stir with a swizzle stick but in no way try to dissolve the sugar cube. It will melt as you are sipping the drink. Garnish glass with the orange twist. Makes 1 serving.
For the Lemony Sweet Lily cocktail
Place sugar cube on a teaspoon. Drizzle 2 to 3 drops of lemon bitters onto the sugar cube. Drop the sugar cube from the spoon into a flute glass. Fill glass with Duplin Sweet Lily. Add 3 to 5 dashes of lemon bitters to the glass. Squeeze juice from the lemon slice into the glass. Discard lemon slice. Gently stir with a swizzle stick but in no way try to dissolve the sugar cube. It will melt as you are sipping the drink. Garnish glass with the lemon twist. Makes 1 serving.
For the Sweet Rosé Cocoa Kiss cocktail
Place sugar cube on a teaspoon. Drizzle 2 to 3 drops of cocoa bitters onto the sugar cube. Drop the sugar cube from the spoon into a flute glass. Fill glass with Duplin Sweet Rosé. Add 3 to 5 dashes of cocoa bitters to the glass. Gently stir with a swizzle stick but in no way try to dissolve the sugar cube. It will melt as you are sipping the drink. Sprinkle chocolate shavings over the wine in the glass. Cut a slit into the chocolate square. Use the slit to straddle the piece of chocolate onto the glass. Makes 1 serving.
