I love champagne in my cocktails year-round. Top off a drink with a lil’ bubbly and it typically balances out heavier ingredients. Here’s another gem taken from my Beefeater 24 cocktail book—this one’s from Anastatia Miller and Jared Brown. Those two know a wee bit about drinks topped with sparkling wine—they literally wrote the book on it (well, a book, called Champagne Cocktails). So give this one a try:
Strawberry Malarky by Anastatia Miller and Jared Brown
1 1/3 oz. Beefeater 24 Gin
¾ oz. Triple Sec (Hiram Walker)
Champagne to top
Muddle strawberries. Shake with Beefeater 24 & Triple Sec. Top with Champagne. Garnish with a Grapefruit twist.
Not sure how well it would work—but for fall, I’d love to see the strawberries replaced with cranberries. Perhaps a little simple syrup (or use a sweeter champagne) to balance out that extra tartness. Yum!