I don't know whether it is something I'll grow into or not, but of all that I've tried costing up to £60 a bottle I've found none that I've enjoyed more than a simple glass of juice. Thus when making cocktails using it I opt for £5-£7 Cava instead.
The infamous Champagne Cocktail (sugar cube, 2 drops bitters, 1 tsp cognac, champagne top) is OK(ish), but nothing to get excited about. Kir Royal I just don't get - it's like lemonade and blackcurrant but way more expensive and not as nice. Bucks fizz (with a dash of Cointreau) is drinkable, but again a complete waste of money.
Blend sorbet and frozen fruit however and you're onto a winner. The bubbles give the slushy iced fruit an almost sherbet type quality - it's a perfect summer afternoon drink.
The basic formula consists of:
- 100ml Champagne / Cava
- 50g Frozen Fruit
- 50g Sorbet
The standard version I've been making for the past few years involves mango sorbet and mixed frozen summer/black forest fruits.
Recently I've been experimenting with simpler variations, so you can better taste the individual flavours. Last night's attempts were:
Elderflower & Raspberry
Elderflower sorbet and frozen raspberries. This was my partner's favourite of the three, however if I were to make it again I think I'd use slightly fewer raspberries. Whilst I like raspberries they somewhat drowned out the lovely elderflower taste. Perhaps a shot of elderflower cordial might help?
Update - Yes it does, it makes it one fabulous drink! :)
Mango & Blueberry
Mango sorbet and blueberries. This was our least favourite, but still very drinkable.
Blackberry & Raspberry
This was my favourite of the three - raspberry sorbet and frozen blackberries.