Cheers to Fall with these four fantastic drinks!
Campo Viejo Fall Cocktails
Grapefruit Rosé Spritzer:
Ingredients: (makes 1 drink)
½ oz freshly squeezed lemon juice
1.5 oz freshly squeezed grapefruit juice
1.5 oz vodka
1 oz simple syrup
6 oz Campo Viejo Cava Brut Rosé
Directions: Combine all ingredients except Rosé in a cocktail shaker over ice and shake 30 seconds. Strain into a glass and top off with Rosé.
Apple Cider Mimosas:
Equal parts apple cider and Campo Viejo Cava Brut Reserva
Optional: replace half of the apple cider with hard cider
Directions: Fill a champagne glass slightly less than halfway with apple cider, then top off with Cava. Garnish with sliced apple (optional).
Pomegranate Rosé Fizz:
Ingredients: (Makes 1 drink)
3 oz pomegranate juice
½ oz Chambord liqueur
Campo Viejo Cava Brut Rosé to top off
Pomegranate seeds & a sprig of rosemary to garnish
Directions: Add pomegranate juice and Chambord to a chilled champagne glass. Top off with Rosé. Garnish with pomegranate seeds and a sprig of rosemary.
Pear Ginger Cava Cocktail:
Ingredients: (Makes 1 cocktail)
2 oz fresh pear juice (instructions below)
½ oz ginger simple syrup (instructions below)
4 oz Campo Viejo Cava Brut Reserva
Garnish: fresh pear & sage
Directions: To make ginger simple syrup, combine ¼ cup sugar and ¼ cup water in a small saucepan over medium heat, stirring frequently until dissolved. Remove from heat and add a peeled, 1-inch piece of fresh ginger, sliced into thin rounds. Cover and let cool/infuse at least 1 hour. Strain before using. To make fresh pear juice, peel and deseed a very ripe pear. Blend in high speed blender, then strain through a fine sieve. To make cocktail, add pear juice and ginger simple syrup to chilled glass. Stir to combine and then top off with Cava. Garnish and enjoy!