Engrescada Sparkling Recipe

Make honey syrup

Combine equal parts honey and hot water (about 3 tbs honey + 3 tbs hot water) in a small bowl. Stir until fully dissolved and cool to room temperature. Measure 3 tbs for the batch; reserve extra if you prefer sweeter.

Macerate fruit

In a medium bowl, add sliced orange segments and quartered strawberries. Pour 1 tbs of the prepared honey syrup and the fresh lemon juice over the fruit. Gently toss and let macerate for 8–10 minutes to release juices and meld flavors.

Gently bruise basil: stack basil leaves, roll into a tight tube and give it a light clap or slap between your palms to release aromatics; then tear into large pieces and add to the macerating fruit for the last 2 minutes.

Chill a 2–1.5 liter pitcher in the refrigerator for 10 minutes or fill it with ice to chill, then discard the ice before assembling if desired.

Strain the macerated fruit lightly into the chilled pitcher, reserving the fruit pieces. Press gently on the fruit in the strainer with the back of a spoon to extract juices, but do not puree—the drink should remain lively and slightly textured from fruit bits.

Pour in the chilled brut sparkling wine (750 ml) and the chilled sparkling rosé (250 ml) into the pitcher over the strained juices. Stir gently once or twice with a long spoon to combine without flattening the bubbles.

Add the fresh orange juice (1 cup) into the pitcher and taste. If you prefer a little more sweetness, stir in up to 1 tsp simple syrup, tasting as you go. If you want more honey character, add up to an additional 1 tbs honey syrup (already prepared).

Add 2 dashes of Angostura bitters into the pitcher if using; this will add aromatic depth. Give one gentle stir to integrate.

Fill 6–8 chilled wine glasses or flutes with a few ice cubes if desired (or serve without ice to preserve effervescence).

Divide the reserved macerated fruit pieces among the glasses (about 2–3 pieces per glass) and pour the Engrescada Sparkling over them, leaving a little headspace.

Garnish each glass with a torn basil leaf and a small mint sprig. If desired, add an extra light dash of bitters on the surface of each pour for aroma.

Serve immediately to preserve sparkle.