Serving up Sparkles

Every cocktail connoisseur has that one recipe in their arsenal that offers up opulence and has the power to make anyone who tries it feel like they are sipping something special. Here, area establishments share their favorite carbonated cocktail recipes so that you too can be serving up sparkles in style.

Cherokee Rose

By James York at The Creag

Ingredients

• 2 oz. Tito’s vodka • ½ oz. house-made strawberry syrup • ½ oz. house-made mint syrup • ½ oz. fresh-squeezed lemon juice • Sofia sparkling rosé

Directions

Combine vodka, syrups, and lemon juice in a cocktail shaker with ice and shake to combine. Strain into a coupe glass and top with sparkling rosé. Garnish with a sprig of fresh mint.

Fall Impressionism Spritz

By Devin Chaprick at Common House

Ingredients

• 1 oz. Lo-Fi

Gentian Amaro • ½ oz. Wheatley vodka • 2 dashes

Angostura bitters • 2 dashes

Peychaud’s bitters • 3 oz. Fever-Tree tonic water

Directions

Add Gentian Amaro, vodka, and bitters to a wine glass. Fill with ice and top with tonic water. Stir to combine and garnish with an orange twist.

Stanton’s 75

By Ryan Smith at The Rosecomb

Ingredients

• ¾ oz. PostModern

Spirits giniferous gin • ¼ oz. Cappelletti aperitivo • ½ oz. lemon juice • ½ oz. raspberry syrup • Sparkling wine

Directions

Add all ingredients except sparkling wine to a cocktail shaker with ice and shake to combine. Strain into a chilled coupe glass and top with sparkling wine. Garnish with a lemon twist.

Summer Night Flashback

Ingredients

• 1¼ oz. Bacardi dragonberry rum • ¾ oz. lime juice • ½ oz. grenadine • 6 mint leaves • 1 jalapeño slice • Ginger ale

Directions

Add rum, lime juice, grenadine, mint, and jalapeño slice to a cocktail shaker and shake for 20 seconds to combine. Dirty pour (empty all contents of the shaker without straining) into a glass and top with ginger ale. Garnish with a strawberry and sprig of mint.

By Lowell Chappell at MOXY

Sloe Peach

By Jacob Shourd at Stills + Mash

Ingredients

• 1½ oz. vodka • 1 oz. sloe gin • ½ oz. peach syrup • ½ oz. lemon juice • ½ oz. lime juice • Egg white • Soda water

Directions

Combine all ingredients except soda water in a cocktail shaker and dry shake to combine. Add ice and shake once more to chill. Strain into a Collins glass or Champagne flute and top with soda water. Garnish with lemon or lime wedge.

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Ingredients

• 3/4 oz. Pusser’s navy rum • ½ oz. Select aperitivo (or Campari) • ½ oz. Cynar • 2-3 oz. sparkling wine

Directions

Add all ingredients except sparkling wine into a cocktail shaker, add approximately 1 cup of cracked ice, and shake. Strain drink into a chilled coupe glass, and top with sparkling wine. Express an orange peel over the drink, run it along the rim of the glass, and then place on top for garnish.

Evening in Kingston

By Luke Pigott at Night Pearl

The Austin Mule

By Megan Steventon at STIR

Ingredients

• 2 oz. Tito’s vodka • 2 oz. house-made ginger syrup • 1 oz. simple syrup • 1 oz. lime juice

Directions

Combine all ingredients in a cocktail shaker and shake for 20 seconds. Strain into a glass and carbonate the entire mixture using at-home carbonation equipment and purified water. If you do not have a carbonation system, add a splash of club soda for a little fizz. Pour drink into a classic copper mug and garnish with a lime wedge.

Ingredients

• 1 oz. Gate 11 Infame

Blanche Absinthe • ½ oz. lemon juice • ½ oz. house-made lavender syrup • 1 oz. house-made blueberry syrup • Mineral water

Directions

Add absinthe, lemon juice, and syrups to a cocktail shaker with ice and shake to combine. Pour into a wine glass and top with mineral water. Garnish with skewered blueberries and a basil leaf.

Gimme The Blues

By Valerie Welch at Gate 11

It Takes Two to Mango

By Nelson Taylor at The Bitter Alibi

Ingredients

• ½ oz. fresh-squeezed lemon juice • ½ oz. simple syrup • 1½ oz. mango nectar • Champagne

Directions

Add lemon juice, simple syrup, and mango nectar to a shaker and shake for 20 seconds to combine. Strain into a glass and top with Champagne. Garnish with a lemon twist.

Mr. Businessman

By Nick Vallot at Flying Squirrel

Ingredients

• 1/4 oz. Amaro di Angostura • 1/4 oz. St. George raspberry liqueur • 1/4 oz. Giffard Abricot du Roussillon • Sparkling rosé

Directions

Combine first three ingredients in a cocktail shaker with ice and shake to combine. Strain into a flute glass and top with sparkling rosé. Garnish with a torched grapefruit peel.

PHOTOS BY SARAH UNGER

By Maya Daley at Old Gilman Grill

The Botanist

Ingredients

• 1 oz. gin • ½ oz. lemon juice • 1 oz. blackberry rhubarb compote • Sparkling wine

Directions

Add gin, lemon juice, and compote to a cocktail shaker and shake to combine. Strain into a coupe glass and top with sparkling wine. Garnish with a lemon twist.

Venetian 75

By Ross Duvall at Company

Ingredients

• 1½ oz. Castle & Key Roots of Ruin gin • ½ oz. grapefruit juice • ½ oz. orange oleo syrup • ½ oz. Aperol • 3-4 oz. prosecco or other dry sparkling wine

Directions

Combine all ingredients except prosecco in a cocktail shaker. Add ice and shake for 5 seconds. Fine-strain into a champagne flute or coupe glass and top with prosecco. Garnish with an orange or grapefruit peel.

Amaro Amore

By Parker Goodner at Chattanooga Whiskey

Ingredients

• 3 oz. prosecco • 2 oz. Chattanooga

Whiskey Batch 020:

Citrus Infused Amaro • 1 oz. soda water • 2 dashes Angostura bitters • Squeeze of fresh orange

Directions

Add prosecco, Batch 020: Citrus Infused Amaro, and soda water to a glass filled with ice and stir. Top with bitters and a squeeze of orange to taste. Garnish with an orange peel.

Bourbon Spritz

By Cristian Caridad at Hennen’s

Ingredients

• 1½ oz. Jefferson’s

Reserve Single

Barrel whiskey • 1 oz. Aperol • ¾ oz. fresh-squeezed lemon juice • ½ oz. simple syrup • Prosecco

Directions

Add all ingredients except prosecco to a white wine glass with ice and stir to combine. Add a splash of prosecco and garnish with an orange peel.

Mexican Shakedown

By Danielle Ford at Wiseguy Lounge

Ingredients

• 1 egg white • 1 cucumber wheel • 1 oz. Monte Alban tequila • ½ oz. Llord’s black raspberry liqueur • 3/4 oz. simple syrup • 3/4 oz. lemon juice • Soda water

Directions

Add all ingredients except soda water to a cocktail shaker with 2-3 ice cubes and shake for 20 seconds. Strain into a highball or pint glass filled with ice and top with soda water. Garnish with a sprig of torched rosemary.