Cocktail by Lisa Farara WSET Hons.
Quin Farara Wines Spirits & Tobacco Merchants
The strength of this golden-yellow Champagne is immediately pleasing to the nose while its complexity explodes on the palate. Shot on location at Cecilia’s High Point Café, Dutchman’s Bay, Antigua.
INGREDIENTS:
1 bottle Veuve Clicquot Brut,
chilled
½ cup orange juice
2 cups mint simple syrup
1 lemon, zested & thinly sliced
1 lime, zested & thinly sliced
½ cup sliced strawberries &
raspberries
1 kiwi fruit, thinly sliced
5 fresh mint sprigs
Crushed ice
METHOD:
In a large pitcher, combine the Veuve Clicquot, orange juice, mint simple syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs. Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.
