Restaurants›Scaddabush Italian Kitchen & Bar Barrie›Sparkling Recipe

Sparkling Recipe

Inspired by Scaddabush Italian Kitchen & Bar Barrie

Time12m

Serves1

Make Sparkling Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sparkling Cocktail Base

4 oz Dry sparkling wine or Champagne1 oz Gin (or vodka if preferred)1/2 oz Elderflower liqueur (e.g., St-Germain)1/2 oz Fresh lemon juice

Simple Syrup & Garnish

1/4 oz Simple syrup (1:1 sugar to water)1 to taste Lemon twist or thin wheel1 to taste Fresh mint sprig (optional)6 cubes Ice (for shaking)

Method

Mixing the Cocktail

Chill glass

Place a coupe or flute in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure the final drink stays crisp and cold.

Combine base ingredients

In a cocktail shaker, add gin (or vodka), elderflower liqueur, fresh lemon juice, and simple syrup. Add the ice cubes to the shaker.

Shake

Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is very cold. This chills and slightly dilutes the spirit mix for balance.

Strain

Discard ice from your chilled glass (or remove ice water). Double-strain the shaken mixture into the chilled coupe or flute using a fine mesh strainer to remove any small ice shards and lemon pulp.

Top with sparkling wine

Slowly top the strained mixture with 4 oz of cold dry sparkling wine (Champagne, Cava, or Prosecco). Pour gently down the side of the glass so the bubbles integrate without overflowing.

Garnish & Serve

Express a lemon twist over the drink by holding the twist peel-side down above the glass and giving it a quick squeeze to release oils; then rub the peel along the glass rim and drop it into the drink (or rest it on the rim).

Optionally, slap a mint sprig between your palms briefly to release aroma and place it in the drink as garnish, keeping it away from the sparkling surface so it doesn't wilt.

Serve immediately while the bubbles are lively. Enjoy responsibly.