‘Tis the season for bubbly drinks

’Tis the season for bubbly drinks

This holiday season, wow guests with festive, bubbly drinks that are sure to please. Whether you’re hosting brunch, cocktails or dinner, local experts have you covered, starting with a Champagne Mojito.

“I love mojitos,” said winemaker Joanne Levengood of Manatawny Creek Winery in Douglassville. “I think it makes it better because as opposed to adding carbonated water, you’re adding carbonated wine. So it’s higher in alcohol, and it’s tasty!”

She produces about 100 cases of blanc de blancs a year, using “the traditional method of making Champagne.”

“It’s a very labor-intensive process, which is typically why Champagne is so expensive,” Levengood explained.

Combine it with cranberry juice and Cointreau for a Poinsettia cocktail. Or mix Guinness and blanc de blancs in a Black Velvet.

For a “very well balanced cocktail,” sip a Parisian Spritz.

“It’s a great aperitif or brunch cocktail,” noted sommelier Steven Gullo of Paramour in Wayne. “Anyone who enjoys Mimosas or Bellinis will surely love this drink.”

In fact, it’s a spin on the Bellini with sparkling wine, peach puree, elderflower liqueur and a splash of lemon juice.

“This drink is good for the holidays because it is light on alcohol and very refreshing,” he added. “It isn’t heavy or sugary, so you can sip a few over a cocktail party or holiday dinner and not feel full.”

Another twist on tradition: the Lux Royale, a riff on the Kir Royale.

“A Kir Royale is a classic. But instead of crème de cassis, I like to use Cherry Heering, which to me has a little more vigor to it,” described Zach Morris, a sommelier and former director of education at the Wine School of Philadelphia.

“I also like to use Luxardo brand cherries as the base for this. Then there’s a delicious little treat at the bottom of your glass,” he continued. “Never buy the bright red, artificial cherries!”

Prefer something nonalcoholic? Morris, who owns Green Engine Coffee Co. in Haverford, suggests a “simple sparkling coffee mocktail.”

“We always do tonic water with a shot of espresso,” he said. “Sounds odd, but it’s perfectly fresh and vibrant.”

Lux Royale

INGREDIENTS Cava or prosecco Luxardo maraschino cherries Cherry Heering Citrus peel for garnish INSTRUCTIONS

Take a champagne flute and place one Luxardo maraschino cherry in the glass. Pour a dash of Cherry Heering, only a thimble full. Top with sparkling wine. Garnish with citrus peel. RECIPE COURTESY OF ZACH MORRIS

Sparkling Coffee Mocktail

INGREDIENTS 1 shot of espresso 8 ounces Fentimans tonic water

Lime or grapefruit twist INSTRUCTIONS

Add one shot of espresso to about 8 ounces of Fentimans tonic. Fever-Tree is a good alternative too. Garnish with lime or grapefruit twist. RECIPE COURTESY OF ZACH MORRIS

Parisian Spritz

INGREDIENTS

1½ ounces St-Germain (elderflower liqueurwidely available) 1 ounce peach puree 3 ounces dry sparkling wine (a sweeter sparkling can be used depending on preference)

Splash lemon juice INSTRUCTIONS

Combine St-Germain, peach puree and lemon juice in a shaker with ice. Strain into a champagne flute. Top with sparkling wine. Garnish with a lemon twist. RECIPE COURTESY OF PARAMOUR Poinsettia INGREDIENTS 3 ounces cranberry juice ½ ounce Cointreau or Grand Marnier

Blanc de blancs INSTRUCTIONS

Very pretty color. Put about 3 ounces cranberry juice into a flute. Add ½ ounce Cointreau or Grand Marnier and fill the rest of the way with blanc de blancs. RECIPE COURTESY OF MANATAWNY CREEK WINERY

Black Velvet

For beer drinkers who say they don’t like sparkling wine. INGREDIENTS

Stout beer like Guinness Blanc de blancs INSTRUCTIONS

Fill a tall glass twothirds with stout beer (Guinness works!) and slowly pour blanc de blancs over the stout to fill the glass. Stir slowly. Sounds weird, but it’s yummy. RECIPE COURTESY OF MANATAWNY CREEK WINERY

Champagne Mojito

This is a classic mojito topped with blanc de blancs instead of club soda. INGREDIENTS

Fresh mint 2 ounces light rum 1 ounce fresh lime juice 1 ounce simple syrup Blanc de blancs INSTRUCTIONS

Muddle some mint in a glass. Add light rum, fresh lime juice, simple syrup and fill the glass with blanc de blancs. This is summertime at Christmas. RECIPE COURTESY OF MANATAWNY CREEK WINERY

PHOTO BY EMILY RYAN Cranberry juice colors these Poinsettia cocktails, which also feature Cointreau and sparkling wine.

PHOTO COURTESY OF PARAMOUR A Parisian Spritz is a spin on the classic combination of sparkling wine and peach puree.

PHOTO BY EMILY RYAN Prefer a nonalcoholic drink? Try this sparkling coffee mocktail.

PHOTO COURTESY OF PARAMOUR Say “oui” to a Parisian Spritz.

PHOTO COURTESY OF MANATAWNY CREEK WINERY Manatawny Creek Winery’s 2014 Blanc de Blancs sells for $18.