Five Fabulous Fancy Cocktails to Celebrate the Johannesburg Cap Classique, Champagne & Bubbles Festival

by Tia
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With the annual Johannesburg Cap Classique, Champagne & Bubbles Festival just a few days away (18 & 19 May, Inanda Polo Club) we thought it a good idea to share some fabulous cocktail recipes in which bubbly – whether Cap Classique, Champagne, Prosecco, Cava or Sparkling Wine – is the star attraction! Here then are five options guaranteed to get the party started.

Cap Classique Mojito
The classic cocktail with a bubbly twist

Ingredients

5 mint leaves
25ml rum
juice of ½ a lime
1 tsp sugar syrup*
a few dashes of bitters
Cap Classique
ice cubes

Method

Put a few ice cubes into a wine glass then lightly twist the mint leaves and drop into the glass. Pour over the rum, lime, sugar syrup and bitters. Stir very gently, then slowly top with the Cap Classique.

* Sugar Syrup is made by bringing one cup of water to a boil on the stove, then adding 1 cup sugar, lowering the heat and stirring until all the sugar has dissolved. Set aside and allow to cool before using.

Sgroppino
A stunning drink that makes good use of Italian prosecco

Ingredients

2 tsp lemon sorbet
1 tsp vodka
Prosecco

Method

Put the lemon sorbet into the bottom of a champagne flute. Pour over the vodka, then top with Prosecco.

French 75
A fancy cocktail that will impress your guests

Ingredients

45ml gin 
22ml fresh lemon juice
22ml sugar syrup
110ml Champagne
Lemon peel, for garnish

Method

Add gin, lemon juice and sugar syrup to a shaker filled with ice. Shake until completely chilled then strain into a champagne flute. Top with Champagne and garnish with a lemon twist.

North Pole
Guaranteed to keep the winter blues away!

Ingredients

Dessicated coconut
Lime wedge
¼ cup coconut milk
¼ cup pineapple juice
½ cup frozen pineapple
120ml bubbly

Method

Spread out the coconut on a plate. Rim two champagne flutes with a lime wedge, then dip into them in the coconut and set aside. In a blender, add the coconut milk, pineapple juice, frozen pineapple and bubbly and blend until smooth. Pour into your coconut-rimmed glasses.

Brunch Punch
Always best made in big batches as your guests will want more than one glass!

Ingredients

2 cups orange juice
2 cups cranberry juice
2 cups vodka
1 bottle of bubbly
1 punnet of raspberries
Fresh mint leaves

Method

Into a large bowl, add the orange juice, cranberry juice, vodka and bubbly and and stir to combine. Ladle into Champagne coupe glasses and garnish with three raspberries skewered on a cocktail stick and a sprig of mint. 

Bubbly producers at this year’s festival will include Amari, Andiamo, Anthonij Rupert Wyne (L’Ormarins), Bon Courage Estate, Boschendal, Gorgeous, Graham Beck, Haus, Haute Cabriere, House of Azari, Imvula, JC Le Roux, Khulu Wines, Kleine Zalze, Lamborghini Wines, Nicolas Feuillatte Champagne, Nanola Wines, Perdeberg Wines, Pongracz, Quoin Rock Wines, Ultimate Provence, Veuve du Vernay, Villiera Wines, WCellar and Valpre.

Tickets for the Johannesburg Cap Classique, Champagne & Bubbles Festival, taking place on 18 & 19 May at the Inanda Polo Club in Sandton from 11h00 to 16h00, are available from Webtickets at: https://www.webtickets.co.za/v2/Event.aspx?itemid=1542929697

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