Summer COCKTAIL RECIPES
Enjoy the summer sun and pool-side parties with these delicious, refreshing cocktails.
Mango Negro
Handful (5-6 cubes) of fresh mango
Handful of fresh basil leaves
1 1/2 oz. Leblon Cachaça
1/2 oz. cane sugar
1/2 oz. fresh lime juice
3 oz Freixenet Cordon Negro Brut Cava
In a shaker, muddle together the mango and basil, reserving one leaf. Add cachaça, cane sugar and lime juice. Cover and shake. Double strain into a Collins glass. Add Cordon Negro Cava, gently stir with a spoon and fill with ice. Garnish with a "slapped" basil leaf (place the leaf in the palm of your hand and slap to release its fragrant oils). Download recipe
Developed by Dylan Regan and Natalie Dulaney, Jimmy's American Restaurant & Bar, Aspen.
Sparkling Sangria
1/2 oz. simple syrup
1 orange quarter
1 lime quarter
1/2 oz. orange liqueur
1/2 oz. Spanish brandy
3-4 oz. Freixenet Carta Nevada cava (chilled)
2 oz. lemon-lime soda (chilled)
1 maraschino cherry
Muddle fruit slices in a shaker cup with simple syrup. Add liqueur and brandy with ice. Shake, then strain into a cocktail glass. Add soda and top off with cava. Drop in cherry or secure to an orange wedge using a toothpick, to decorate the rim. Download recipe
The Blue Velvet
3/4 oz. Blue Curacao
1/2 oz. Fresh Sour
3 1/2 oz. Freixenet Carta Nevada
Mix together in a 10 oz. (chilled) Martini glass (no ice). Garnish with orange zest.
Download recipe
Ocean Breeze
Ice
2 oz. cranberry juice cocktail
2 oz. grapefruit juice
4 oz. Freixenet Cordon Negro Brut, chilled
Lime
Fill a champagne or highball glass with ice and pour in juices. Top with Freixenet and stir gently. Garnish with a lime twist. Download recipe
Peach Sorbellini
1 Freixenet Carta Nevada 187 ml
3 rounded tsp of Peach Sorbet
Fill a 6 oz. flute 2/3 full of Carta Nevada. Carefully add the sorbet balls and serve the remaining sparkling wine on the side. Download recipe
Raspberry Sorbellini
1 Freixenet Carta Nevada 187 ml
3 rounded tsp of Raspberry Sorbet
Fill a 6 oz. flute 2/3 full of Carta Nevada. Carefully add the sorbet balls and serve the remaining sparkling wine on the side. Download recipe
Strawberry Summer Bliss
6 oz. Freixenet Cordon Negro Brut
1/2 oz. Stirrings Strawberry Daiquiri mix
1 1/2 oz. Vanilla extract 2 tsp Simple sugar syrup
1-3 Mint leaves
4 lime squeezes
Pour Stirrings mixer, vanilla extract, simple sugar syrup and lime juice into an 8 oz. glass half-filled with crush ice. Top off with Freixenet Cordon Negro Brut and mint leaves. Download recipe
California Julep
1 1/2 oz. brandy
1/4 oz strawberry liqueur
1 tbs. sugar syrup
Chilled Cordon Negro Brut or Extra Dry, Carta Nevada Brut or Semi-Dry
Mint sprigs
In the bottom of a glass, crush the mint sprigs into the syrup. Fill with crushed ice. Add the brandy. Stir in the Freixenet. Garnish with mint sprigs. Download recipe
Cava Pina Colada
2/10 Rum
1/10 Coconut cream
3/10 Pineapple juice
4/10 Freixenet Cordon Negro Brut
Mix the rum, coconut cream and pineapple juice in a blend with ice. Pour into a cava glass and fill with Cordon Negro Brut. Download recipe
Sun & Sand
3/10 Dry Martini
7/10 Freixenet Cordon Negro Brut
Brown Sugar
Lemon and olive
Refresh the dry martini in a mixer with ice, pour it into a glass and fill with Cordon Negro Brut. Add the brown sugar and garnish with lemon and olice. Download recipe
Flip Flop & Pears
2/10 Tequila
4/10 Pear juice
4/10 Freixenet Carta Nevada Semi Dry
Put the pear juice together with the tequila in a mixing glass with ice. Pour mixture into a glass and fill with Carta Nevada Semi Dry. Download recipe
