Vote for the best sparkling cocktail you would like to try at Food Loves Tech’s Future Of The Cocktail!
In round two of The Collective Cocktail Challenge, theme: Celebration, we called on Collective members to submit their best recipe for a sparkling cocktail with a bubbly base. Vote for your favorite below! The winner will serve their creation at Food Loves Tech‘s Future Of The Cocktail. So vote, then buy your tickets to try the winning recipe!
Polls closes October 19th!
Scroll through the recipes below, then cast your vote down below!
- Straight On ’til Morning
.75oz of Salted Ruby Red Grapefruit Syrup (salt, ruby red grapefruit juice, sugar)
.25oz Italicus Rosolio Di Bergamotto
Top with Moet Chandon Brut (or your favorite sparkling brut!)
Give the cocktail a gentle stir. One spritz of absinthe over top. Express the oils of a grapefruit peel over the drink and discard. Garnish with a grapefruit peel star.
- Key West Krusher
.25 oz (7.5ml) Luxardo Maraschino
.25 oz (7.5ml) Pamplemousse Rose Liquer
.5 oz (15ml) Lime Juice
1.5 oz (45ml) Martí White Rum
1/4 cup Prosecco/Champagne (topped on cocktail in flute)
1 small pinch of Sea Salt
Dehydrated Lime Wheel (as garnish)
Add all ingredients, with exception to the Prosecco/Champagne to your shaker tin, add ice and shake hard. Double strain into flute, top with Prosecco/Champagne and garnish by floating the dehydrated lime wheel.
- The Bouquet
1 oz hibiscus infused gin (I used Greenhook)
1/2 oz fresh lemon juice
1/2 oz lavender agave syrup
Shake lightly and strain into a champagne flute, then top with your choice of bubbly.
- Carmine Moon
1 oz Gin
.50 oz Honey Syrup (1:1)
.50 oz Fresh Lemon Juice
.25 oz Yellow Chartreuse
Top with bubbles (Cava/Prosseco)
Cold Hibiscus tea float (A bar spoon)
Garnish: Grapefruit twist
Shake all the ingredients except for the Cava and hibiscus tea. Add cava to the shaker, then pour in a coupe. Gently add a bar spoon of cold hibiscus tea.
- The Ciderosa
2 oz orange juice
3 oz Brooklyn Cider House Bone Dry Cider
Combine the orange juice and cider in a champagne flute.