The first day of summer is next week, and what better way to kick off the season than with these easy-to-create, fresh, and refreshing cocktails.
Utilizing Mezza di Mezzacorona Brut and Rosé from northern Italy’s Trentino region, Mixologist Colleen Jeffers developed an assortment of seasonally-inspired craft cocktails that will put get anyone into the spirit of summer.
Pulling inspiration from its American heritage and the brightness of California, Chandon has created accessible cocktails that are perfect for warm weather sipping.
Mezza Summer Sparkler
1 ½ ounces berry-infused St. Germain (recipe below)
Chilled Mezza di Mezzacorona Rose, to top (about 4 ounces per cocktail)
(1) To infuse the St. Germain, add ¾ cup fresh mixed berries (such as strawberries, blueberries, blackberries, and raspberries) and 1 cup St. Germain to a blender. Blend on high speed for about 10 seconds, until the fruit is pulverized. Let stand for at least 10 minutes or up to an hour. Strain through a fine mesh sieve or nut milk bag (the bag will be faster), and store, covered, in the refrigerator. Depending on the ripeness of the berries, each batch will make about 6 servings.
(2) For each cocktail, pour 1 ½ ounces of the infused St. Germain into a chilled rocks glass filled with ice, then carefully top with the chilled Mezza di Mezzacorona Rose. Optional: Garnish with skewered mixed berries and a sprig of rosemary.
Pineapple Ginger Spritz
1 ounce pineapple ginger juice (recipe below)
1 ½ ounce Aperol
Chilled Mezza di Mezzacorona Brut, to top (about 3 ounces per cocktail)
(1) Prepare the pineapple ginger juice. Add 2 medium knobs peeled ginger root (about 2 inches total) and 1 cup fresh pineapple juice to a blender, then blend on high speed just until the ginger root is liquified. Strain through a fine mesh sieve and store in the refrigerator until ready for use (one cup will make 8 cocktails).
(2) For each cocktail, pour 1 ounce of the pineapple ginger juice and 1.5 ounces of Aperol into a chilled rocks glass filled with ice, then carefully top with the chilled prosecco. Optional: Garnish with an orange slice and fresh herbs, such as mint, rosemary, and thyme.
Chandon Summer Spritz
4 slices English cucumber
¾ oz honey syrup*
½ oz lemon juice
4 oz Chandon Brut Rosé
1 lemon twist for garnish
*Can substitute for agave or another sweetener of choice
Combine 3 of the cucumber slices and 1 of the strawberries in a cocktail shaker and muddle until they have released most of their juices. Add the honey and lemon juice. Add ice, shake, fine strain into a wine glass with ice and top with 4 oz Chandon Brut Rosé. Garnish with the remaining cucumber slice and strawberry, and add the lemon twist.
Peach Tea Cooler
2 oz brewed and chilled chamomile tea honey syrup
3 oz Chandon Brut
3/4 oz lemon juice
1/2 oz honey syrup
1 oz peach juice or puree*
*can muddle fresh peach slices
Brew 2 bags of chamomile tea in about 4 ounces of hot water; let steep and cool. Remove the tea bags. In a shaker combine the lemon juice, honey, tea, and peach juice. Add 3 ice cubes. Strain into a cocktail glass and top with Chandon Brut.