Sparkling Cocktails

Add some extra sparkle to your holiday celebrations with sparkling cocktails! Cocktail consultant, mixologist and author Jonathan Pogash (aka The Cocktail Guru) shared some tips and recipes for bringing even more excitement to bubbly.

“There are several reasons why I use sparkling wine in cocktails,” said Pogash.  “It’s festive, celebratory, refreshing and classic.”

With food writer Rick Rodgers, Pogash is the co-author of Mr. Boston’s Official Bartender’s Guide: 75th Anniversary Edition. The update of the classic cocktail book has a chapter dedicated to sparkling cocktails.

When creating sparkling cocktails Pogash recommends using a sparkling wine on the drier side. “This is so that I can monitor the sweetness off the drink by adding additional ingredients, such as juices or syrups.”

With sparkling wine as a base, there are a number of cocktails you can create. “I love using high quality, flavorful liqueurs in the mix. Fresh fruit juices and purees, of course, add that extra touch to Bellini-style drinks.”

Sparkling cocktails naturally make for festive drinks at holiday parties. You can even involve your guests. “You can set up a Bellini bar and have various fresh fruit ingredients, like the classic peach, strawberry, pear, raspberries,” says the Cocktail Guru. “Keep it seasonal, use fresh berries in the spring and summer and pears, apples and cranberries in the fall and winter.”

The great thing about sparkling cocktails is that they are easy to pair. “Sparkling wine cocktails go with just about any types of food — hamburgers, hot dogs, pizza (really!), turkey, beef, fish, pasta . . . the possibilities are endless.”

For more about Cocktail Guru Jonathan Pogash visit

Try these sparkling cocktail recipes courtesy of mixologist Jonathan Pogash and featuring Yellow Tail sparkling wine:

Cinn-Apple Sparkler

4 oz. Yellow Tail Sparkling Wine
1/2 oz. cinnamon schnapps
1 oz. apple cider

Directions: Add ingredients directly to a champagne flute.

Garnish: floating red apple slice

Blackberry Fizz

served at Madison & Vine, NYC

2 large fresh blackberries (or 1 oz. blackberry puree)
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
2 oz. Yellow Tail sparkling wine
1 oz. Lillet Blanc
1 oz. Gin

Directions: In a mixing glass muddle the blackberries (or add the puree), along with the lemon, simple, Lillet, and Gin.  Then add ice and shake well.  Strain into a chilled champagne flute and top off with the sparkling wine.

Garnish: blackberry on rim of glass

Ginger-Passion Sparkler

served at Bookmarks Lounge, NYC

1/2 oz. ginger liqueur
1 oz. passionfruit juice
4 oz. Yellow Tail Sparkling Wine

Directions: Add ingredients directly to champagne flute.

Garnish: candied ginger on rim of glass

image of Jonathan Pogash from