An intro to sparkling wine + 3 cocktail recipes
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- Опубликовано: 10 июл 2024
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Today I'll be covering a brief intro to sparkling wine and some cocktails to make with it! Being graduation season, I thought something celebratory would be appropriate - and nothing says celebration like a little bubbly! I'm going to talk about what sparkling wine is, how it's made, and mix up some fun cocktails to show its versatility. These drinks span nearly 150 years of history, and have three very different flavor profiles - so depending on your taste, there's a sparkling wine cocktail for you! Hope you enjoy, and congratulations to all the graduates out there! Cheers!
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Video/editing/illustrations by Azusa Inaba 🎥 🎨
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TIME STAMPS
Intro: 0:00
Bright Cellars: 0:51
What is Sparkling Wine?: 2:15
Méthode Champenoise: 3:46
Charmat Method: 5:17
The Old Cuban: 7:57
The Chicago Cocktail: 10:36
Black Velvet: 12:46
Sign off: 15:35
THE OLD CUBAN RECIPE 7:57
1.5 oz. (45 ml) Angostura 1919 Rum
3/4 oz. (22.5 ml) fresh lime juice
1/2 oz. (15 ml) semi-rich simple syrup (1.5:1 sugar:water)
2-3 dashes Angostura Bitters
6-8 mint leaves
2 oz. (60 ml) sparkling wine
Mint leaf garnish
THE CHICAGO COCKTAIL RECIPE 10:36
1 oz. (30 ml) Maison Rouge VSOP Cognac
1/4 oz. (7.5 ml) Pierre Ferrand Dry Curaçao
2 dashes Angostura Bitters
2 oz. (60 ml) sparkling wine
Expressed orange OR lemon oil
THE BLACK VELVET RECIPE 12:46
4 oz. (120 ml) Guinness Draught
4 oz. (120 ml) sparkling wine
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Excellent opportunity to finally use that bottle that's been in the back of your fridge!
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The Black Velvet is with Champagne, the Black Adder is with cider
Bright cellars is a rip-off Anders, their wines are terrible and they don’t actually send you wines based on your taste profile, they just send you their own branded wines. Which happen to be mediocre!
First 2 recipes: 7+ ingredient, I have like 1 or 2 of them
Last recipe: I have both in an unreasonable quantity 👍
Conclusion: The Mrs and I are gonna drink fancy AF tonight - cheers! 🍻
Cheers to you both!
Love your channel, Anders! Threw a party last weekend for my birthday serving around 20 people. As a first time bartender, it was amazing! All thanks to your videos about shaking/stirring and your renditions of the classics! They all LOVED it. People in India really are new to the cocktail culture, apart from the sad ones they serve in an average bar. Thanks and cheers from India, mate!
Happy to hear everyone loved the drinks! Cheers to you for mixing them up!
Sparkling wine AND Anders!? How could this beautiful, sunny Friday in the summer get any better!?
😂 Live it up and enjoy the sun!
OMG thank you so much for doing this! Champagne and sparkling wines are my absolute favorite and most people treat them as if they are all the same. Obviously not and I am so happy you shared this. Side note: as a minor expert, one of the best, lower cost, sparkling wines is Roederer Estate. It’s made in the us from grapes originated at their sister vineyard in France’s champagne region.
I'll definitely keep an eye out for that bottle - appreciate the tip! Cheers!
South african MCC is amazing too. And very affordable
I first had a Black Velvet with cider as well and loved it. Later I also heard it called a Snake Bite, and that a Black Velvet is the version with sparkling wine. A short time later I ordered a Snake Bite and was handed something else entirely, a mixed shot that had Yukon Jack in it. Now I just ask for a half-and-half with cider to avoid confusion!
So a black velvet is the cocktail with Champagne and stout. A Snake bite is equal parts lager and Cider, although in the USA they sometime sub out the lager for stout. This however is not a snake bite but rather known as either a poor mans black velvet or a black adder
@@davidevans2863 that might be true where you live, but I've seen no consistent naming, and if I ask for any of those things the bartender might give me the wrong drink, as I explained
In the UK if you order a Snake Bite you'll get a pint glass with half lager, half cider with blackberry cordial in it. Lethal stuff.
@@aaronblair3167 sounds good to me!
I've had stout with pear cider, it was called a "Bruised Pear."
One of our favorites is a aperol-spritz made with persecco, Aperol, and club soda. Wonderful drink.
The third one, actually is one of My favorites... But this way is so much better... I'm gonna make ir, TODAY.
Enjoy it - Cheers!
Asti Spumante) is a sparkling white Italian wine that is produced throughout southeastern Piedmont region of Italy and it's made out of white muscat grapes....
Anders, you do it to me again!!! I want what I see and I want it all. Black velvet in particular... And the Old Cuban... Heck you make all of it good. Thanks Anders for still having the chops. I'll see you next week. 😍🥰🥰
TOO THE BAR! 🥃
My favorite time of the day on Fridays!
The old Cuban is genuinely in my top 5. Love it!
I LOVE Bright Cellars. When I moved back to the South (family issues), my subscription saved my sanity. It brought my California years back and kept me always stocked my occasional dinner guests.
Love me some bubbly in the mix... You da man Anders! 🍻
Thank you!! It is amazing to see cocktails with sparkling wine that are not an Aperol Spritz! ❤️❤️❤️
Anders I found your channel about a month ago when I wanted to try making an Old Fashioned so I could try it for the first time. I moved from Wisconsin to Texas about 12 years ago so seeing "Wisconsin Old Fashioned" was a delight. I know next to nothing about liquor, but I now have a cocktail kit and a shelf full of bottles. As I type I am enduring the Houston heat with a "spicy smokey margarita" while my wife drinks a lemon-blueberry daiquiri. Keep those recipes coming, because this is a Friday night I could get used to.
Thanks Anders, that would be the best description of sparkling wine I've heard. I look forward to seeing your videos every week, literally just for a laugh.... and of course for the drinks 🍸, keep up the good work and I look forward until next week's video. Cheers from Australia.
I love the Chicago cocktail! It seems like the love child of a Champagne Cocktail and Sidecar - two of my favorites! Also I appreciated the longer video this week!!! Cheers and have a good one guys!
These all look so temptingly delicious. On one of my trips to California, I visited several wineries. One of the most interesting and fun was the Korbel Winery ( Méthode Champenoise California Champagne ) near Guerneville. It was a great tour and an incredibly beautiful winery.
Hey Anders, been watching your videos for a while now and as a bartender myself, love learning from you and implementing some of the tips and recipes you do. Fun fact: if it wasn’t for the method of making cider in the uk, champagne and sparkling wine would not exist, as it was a result of the bottling process that ensured gaseous liquids could be stored. Just thought it was interesting and would explain the black velvet being made with cider. Thank you and keep up the amazing content!
The Black Velvet sounds delicious! Thanks.
Awesome episode! Good cocktails AND super informative? Great! Though that “2004 is almost 20 years ago” hit hard
The Black Velvet was so visually beautiful.
Hello Anders. Im from Portugal, the region of Bairrada. I love sparkling wine and here we drink a lot from local productions. You must try some of the great ones. Great hugs and keep up the good work
These looks amazing! Definitely trying them
Okay, now the Black Velvet was a hit. Anders, you have done wonders for me. If it wasn't for you I would not have friends asking me to make drinks for them. Keep doing great content.
Another great video! More Az please!
Very interesting. Now I can inform people when I go to smart dinner parties.
That Black Velvet was beautiful in that glass!
Ahhhh! I open the tube and see Anders and Az have loaded a new video 🤓🙌🏼🙌🏼🙌🏼 yes YAAAAS yes!!!
Def gonna have a black velvet tonight! Another great vid! Thx! 😊
Interesting combination stout and sparkling wine. I like them both but always imagined mixing them together would be “less”. Worth a try - thanks.
And I always enjoy your energy and the quality of the post production- well done!
Good video, Old Cuban is my all time favourite drink and I cant wait to try the other 2.
Love the video, thank you Anders and Az 😀 can't wait to try the Black Velvet 😍Cheers!
I love when I don't have to buy anything to try one of your recipes...and this video has three of those cocktails!
Thanks for the class Anders!
perfect timing as ive wanted to make sparkling wine cocktales.
Also see the French 75 as in previous video . So good
Wow. That’s good ! I only had 30 yr Centenario Costa Rican rum on hand and a dry sparkling rose. Maybe a little sweet so I’d cut back on the syrup. Turned out good ! Thanks
excellent episode. just FYI, in Belgium and France the most common "apéritif" is called a Kir (or Kyr in North of France) and it is either a Kir or a Kir Royal. It is simply crème de cassis topped with a full glass of "Mousseux" (sparkling wine, any méthode champenoise); or Champagne and that is the Kir Royal. Some swap the Cassis with crème de Mûre ( Blakberry ) or crème de Violette (I don't know how to translate that one). This is the most common and traditional Sunday lunch (when the whole family gathers) apéritif.
Love it. Cheers!
Thanks Sophie !
that last one is actually the closest, it's just "violet" :D
Old Cuban is my favorite cocktail
I first had your 3rd drink this about 35 years ago - made exactly the way you are making it - Guinness and Champaign (It hink the first time I had it Cooks) but I love this drink!
Sparkling wine is sooooo good. In it's own or in a cocktail or Bowl. And fore those special moments champagne is allways the " go to" choice 🍾🥂💏👍
Old Cuban is an old favourite of mine... Great cocktail choices again Anders. Cheers
Really is a great drink! Cheers, David - the weekends here 🍾
I’m gonna make the black velvet…😀🤙🏽 thanks for sharing
Great overview on the sparkling wines......with some great cocktail suggestions! The last one I gotta try! Never thought of that combo.
Lucky for me I'm in Europe so there is a lot of bubbly to go around here! 🎉
France does quite a lot of bubbly, but it's indeed down to location...... Champagne being the most well known, but Crémant (and blanquette) (méthode traditionelle) is all similar. The latter not being from the champagne area. dry to sweet: (extra Brut - Brut - Demi sec - Sec)
Spain delivers excellent bubbly "Cava"
Italy does the Prosecco. intensity of bubbles is lichter in "frizzante" and more fierce in "spumante" with extra dry and dry being the least sweet.
In my humble opinion prosecco is usually the lightest in taste.
Thanks Anders for another great vid to start my weekend and of course all the best to the missus!
Fantastic video Anders! I love sparkling wine cocktails! Punch Romaine and Wisecrack Fizz are my absolute favourite.
You should do the Punch Romaine in a video some time. Story is great, it's a classic and it's delicious!
Great call - added to the list! Going to try that Wisecrack Fizz too. Cheers, Joonha!
Guinness and Cider is a fantastic combo! The name the bartender had for it was "tan and black" and its one of my favourites!
I loved your French 75 recipe I will definitely give these a go too
Thanks for this content Anders, been learning so much about alcoho!
❤️ an old Cuban cocktail!
Looking forward to trying each of these cocktails, but VERY intrigued by the Black Velvet. I love Guinness (but only on tap), and I like sparkling wine, but the combo sounds wretched… so of course I have to try it. Currently sipping on a Penicillin… thank you!
super cool recipes thanks for sharing. Cheers
Great video as always.
You should do a whole episode of Guinness or stout cocktails.
Fun fact about Champagne, the bottles are under the same pressure as a bus tire.
I live in Somerset and some of the local cider makers use the champagne method to make them sparkle, cider is technically a wine after all. I might try these drinks with cider
I’ve heard the cider version of the last cocktail you shared called a Poor Man’s Black Velvet. At my local pub it’s sometimes served with a splash of Ribena.
Hey Anders! Been appreciating your videos and channel for a while now. Love the style, humor and skill!
One quick correction, the Angostura 1919 rum is from Trinidad and Tobago 🇹🇹 . (Not the town Trinidad in Cuba 😅) I’m from Trinidad and Tobago and it’s one of my favorite rums!
Cheers and continue the great work!
Black Velvet tonight! I honestly had never heard if it before (just the cheap Canadian whiskey if the same name) but it sounds wonderful.
I generally prefer prosecco. But I think that's more a consequence of cheap prosecco being better than cheap champagne.
I prefer Cava for the same reason. Cava is even better because it has a stronger cider/perry flavours moreso than just wine.
Cava is Spain's sparkling wine.
I've read about a Black Velvet made with Half a pint of Guinness, 3 fingers of Gin, topping off a pint with club soda. Haven't tried this but I will be trying these.
great video! One of my favorites is Guinness and hard pear cider 50/50 (heard it called a Snakebite). So definitely excited to try the Black Velvet!
Great video as always.
I think you should do a full episode on Guinness/Stout cocktails.
Fun fact about Champagne, the bottles are under the same amount of pressure as a bus tire.
Great tutorial
Very nice. I would love to try the Black Velvet.
I think you should - you'll love it!
Black Velvet. You mentioned that in the beginning this cocktail would have used cider and beer. I have personally tested the mixture of cider and baltic porter. And it turned out very tasty. You just have to test which porter and which cider go together. I think Catherine the Great liked the taste of strong porter, and that's what I started making in the Baltic countries. And when we know how popular champagne was among the Russian nobility, I guess someone tried that mixture too.
I won't start making any porter/cider recommendations, because there is probably a different selection in Finland and the United States.
I live in Italy and we are in peach season. I make easily BELLINI. =)
I visit Valdobiadene last year and mostly before and after I drink Prosecco.
Nice camera work on the drink close-ups, Azza! Have you folks considered doing a "behind the scenes" video to reveal how you get all these great shots?
Champagne cocktails are to underrated for there aesthetics🤩
Finally got around to making a Black Velvet, well, sort of. I substituted my home brew Chocolate Porter for the Guinness, and I used a Prosecco, because the expensive champagne is marked off for some champagne brunches. Also had to get a suitable glass, an 8oz flared tumbler. No antique though. Layering worked well enough. Thanks as always for your inspiration. Sometimes I wonder though if you even see these comments to older posts.
Cheers, Alfred! I try to get around to all the comments - sometimes it just takes a while. Thanks for trying the black velvet! Love that you used a homemade brew!
Great video
I have had a Black Velvet at a bar made with hard cider, AMAZING! Although they called it a Snake Bight. I beed to make some when I get back into town. :)
Very informative and the chicago one was very, very good even if I had to swap the curacao for cointreau (the orange bit I had on hand). Great recommendations, thanks!
Awesome video my brother
These all look intriguing! I'm honestly a little surprised that the Aperol Spritz wasn't part of your lineup here.
As an absolute amateur, the Black Velvet speaks to me :D
Especially since I love Guiness.
It's interesting because usually with the order in which you pour things into the tin is spirit > citrus > sugar > bitters > bubbles. In this video you add the sugar right after the spirit. I know that because it"s shaken it doesn't matter but it made me think about it w the bubbles. I had a bartender tell me recently that when it comes to drinks topped w bubbles whether sparkling wine or water that adding a splash of the bubbles into the tin before shaking will make the drink blend together more.
I also noticed, in a different video you mentioned pouring the mix over the bubbles because it would mix directly into the bubbles so I wondered what the best way to build something as simple as a mimosa. Should the orange juice be poured over the top instead? There's no added sugar there though which would change the texture!
I love your videos sorry for the mini rant but I am interested in the building process & a small video about ratios with drinks I think would be amazing! Another old mentor of mine broke it down once w the ratio for a Manhattan being 2-1-2, Old Fashioned 2-1-4 & so on!
Thank you for the content! & Aloha!
Anders, I went through all your videos and I love the way you talking and presenting. And I notice the illustrations when you explaining the background and telling little stories. Did you draw those illustrations? Is that water color?
Sir respect again and again ☺️ ! You video are so interesting even my 6 years old daughter watched like she is hypnotized 😂
I like the Negroni Sbagliato: one ounce Campari, one ounce sweet vermouth, top with sparkling wine
Bottle conditioning is great, but as you explain, quite tedious.
When I owned a cidery, we'd carbonate in brite tanks. Crash & Carb via double jacket brites with glycol running between the walls to chill the inner jacket and of course the contents within. Carbonation was via CO2 tank plugged into a carb stone, which is a porous sintered stainless steel rod at the lower side of the tank, the chilling allows for more efficient absorption. More or less the same process as carbonating commercial beer.
Definitely needed to have doors open prior to depressurization, or you could run into a wee bit of a lack of oxygen. :)
How timely…I was actually thinking of asking you to do one on the Old Cuban, one of my favorite go-to drinks!
Oh, and for the record I was the first bartender to bring Guinness on tap to the state of North Carolina. (FTR, the early 80s)
Hey Anders! Ive seen a few videos on other channels use saline solution in their drinks. I was wondering what your opinion is on it. Or when it's a good idea to use it in a drink. Keep up the great work!
The only thing I ever mixed with champagne is orange juice. Thx for these new drinks for me to try !
I REALLY don't like sparkling wine ("Sekt" as we would call it back in Germany) since I always get heartburn, BUT I really enjoy this series and would appreciate this with "Sherry"! I have absolut no idea and no clue on where to start
🥂
16 minute video LFG!!!
great video as always. if you switched out the Guinness for larger in the cider version of the black velvet, you would have a "snakebite" which is a classic student drink here in the UK
The British pub near me calls Guinness and Cider a snakebite.
@@Bren Wikipedia seems to think that's an Americanisation en.m.wikipedia.org/wiki/Snakebite_(drink)
I've only seen it with larger and cider here in the UK (plus blackcurrant for a diesel)
Omg I think my mom has a set of those exact glasses or very similar ones to What you used for the black velvet, I think they’re from the 1940s
PétNat or 'Méthode Ancestral' is worth looking into if you haven't already. The OG method of making sparkling wine. Maybe they have some on Bright Cellars(?). Awesome video, by the way!
It's been a tradition at my house that we make Black Velvet cocktails to celebrate St-Patrick's Day.
Yummy recipe....
These look amazing Anders, you are the best. Question for you and viewers, how do you preserve the rest of the bottle?
In my experience there’s really no way to satisfactorily preserve the fizz in sparkling wine. There is an old wive’s tale about putting a silver spoon in the neck of the glass but it obviously doesn’t work!
My advice would be to either use a small bottle or to just drink the rest of the bottle the same day, and keep it in the fridge of course. Champagne cocktails seem like a special occasion drink anyway. Cheers!🥂
I bought a sparkling wine after watching one of your videos, but I am not opening it until I can use it in one night. This should help. It is rough when it is only me and my hubs that I mix drinks for.
The Old Cuban's simply the best Cocktail there is to me...
In germany there's also "Sekt", which is pretty much sparkly wine
My wife loves the French 75.
Another great video! All 3 drinks look delicious. One question: how do vintners using the traditional method get the yeast out of champagne bottles? Is it magic?! It's magic, isn't it.
I’m familiar with a Guinness & Cider being called a Snake Bite, but I prefer what they call it up at the Bristol Renaissance Faire....The Black Death 😂
The last reminds me of the black and tan beer cocktail. The stout on top of the pale ale. I wonder if it is possible to flip yours and put the wine first and the stout on top. Hmmm
actually certain wine makers were grandfathered in and can still call what they make champagne. such as Trentadue Winery in Sonoma County
Anders: you don’t need to know this, this won’t be in the test
Me: *throwing notebook away* dammit