Broadbent Vinho Verde Recipe

Cocktail

1. 1

   Prep the pitcher

   Place a large pitcher in the refrigerator for 10 minutes to chill while you gather ingredients. This helps keep the Vinho Verde fizzy and cold when served.

2. 2

   Muddle aromatics

   In the chilled pitcher, add the thin cucumber slices and mint leaves. Gently muddle 6–8 times with a muddler or the back of a wooden spoon—just enough to release cucumber juice and mint aroma without pulverizing the herbs.

3. 3

   Add sweetener and citrus

   Pour in 0.25 oz simple syrup and 0.5 oz fresh lemon juice. Stir briefly to combine so the sweet-tart base distributes through the muddled aromatics.

4. 4

   Add elderflower liqueur

   Add 1.5 tablespoons elderflower liqueur (about 0.75–0.9 oz). Stir gently to incorporate; the liqueur lifts the floral notes and balances the acidity.

5. 5

   Add Vinho Verde

   Slowly pour 1 chilled bottle of Broadbent Vinho Verde into the pitcher. Pour down the side to preserve effervescence. Stir once gently with a bar spoon to combine—do not over-stir, which will flatten the bubbles.

6. 6

   Assemble and serve

   Fill four wine glasses or large stemmed glasses with about 1/2 cup ice each (or leave ice out if you prefer). Strain or spoon a few cucumber slices and a bit of the mint into each glass. Divide the cocktail evenly among the glasses.

7. 7

   Garnish

   Float a lemon wheel or twist on each glass and add an extra mint sprig if desired. For a more aromatic garnish, clap the mint between your palms once before adding to release oils.

8. 8

   Notes

   Serve immediately while the Vinho Verde is bright and effervescent. If you prefer a lighter cocktail, reduce elderflower liqueur to 1 tablespoon or increase to 2 tbs for a sweeter, more floral profile. Leftovers are best consumed the same day; seals and refrigeration will reduce fizz.