Food and Drink Guide Antigua Barbuda » champagne

Champagne Sangria Cocktail

F&D Antigua — Fri, 04 Apr 2014 14:29:23 +0000

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.

Champagne Frutta Spritz Cocktail

F&D Antigua — Thu, 27 Mar 2014 17:33:32 +0000

Cocktail by Lisa Farara WSET Hons.

Quin Farara Wines Spirits & Tobacco Merchants

FRUTTA Winespirit is the first alcoholic drink of its kind to fuse fruits, wines and spirits into an all natural, incredibly fruity, aperitif! Shot on location at Cecilia’s High Point Café, Dutchman’s Bay.

INGREDIENTS:

4 oz. FRUTTA Winespirit (1 oz. each flavour)
1 bottle champagne, chilled

GARNISH:

10 each fresh blueberries, raspberries, strawberries
Pulp from 1 passion fruit
1 orange, sliced thinly

METHOD:

Add 1 oz. of each flavour of FRUTTA Winespirit to each chilled wine glass. Add matching fruits to each glass. Then fill glass with ice. Top with sparkling wine. Garnish glasses with extra fruit.

Classic Champagne Cocktail

F&D Antigua — Thu, 27 Mar 2014 17:31:50 +0000

Cocktail by Lisa Farara WSET Hons.

Quin Farara Wines Spirits & Tobacco Merchants

Moët Impérial is the House’s iconic champagne. Created in 1869, it embodies Moët & Chandon’s unique style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity. Shot on location at Cecilia’s High Point Café, Dutchman’s Bay, Antigua.

INGREDIENTS:

4 cubes white sugar
12 dashes Angostura Aromatic Bitters
4 stemmed cherries
1 oz. Hennessy VSOP
1 bottle Moët & Chandon Brut Imperial, chilled

METHOD:

Place a sugar cube in the bottom of each champagne flute. Soak each cube with 4 dashes
of bitters. Add a cherry to each glass. Cover with ¼ oz. Hennessy VSOP and top each glass slowly with Moët & Chandon Champagne.