Sparkling Wine Cocktails: Lessons From Sun Liquor’s Erik Chapman

Posted on: January 19th, 2015 by

erik chapman sun liquorIs your sparkling wine cocktail repertoire confined to mimosas? Do not fret! Meet Erik Chapman, Head Distiller and Operations Manager at Seattle’s Sun Liquor. He’s also a heck of a bartender. Chapman joins me on the Wine Without Worry podcast to share his thoughts and advice on how to get creative making cocktails with a sparkling wine base. We talk shrubs (yay!), sugars and glycerins (BOO!), French 75s, lower alcohol mixed drinks, combining bourbon and Champagne (!!!) to create the classic Seelbach cocktail, and more.

PLUS: Bonus cocktail recipe and instructions on how to make your very own Meyer lemon shrub and cinnamon simple syrup. WOW!

Additionally, this confession from me: “When I have two Manhattans I feel great about life.

Finally, my advice on what sparkling wines you should (and shouldn’t) use in cocktails. Here’s the episode:

The Brassie Fly Cocktail (The “Go Nuts” Version)

  • 1 oz Hedge Trimmer Gin
  • .5 oz Meyer Lemon Shrub *
  • .25 oz Cinnamon Syrup **
  • 2 Dashes Scrappy’s Aromatic Bitters
  • 5 oz chilled sparkling wine
  • Lemon twist 

Combine gin, shrub, cinnamon syrup, and bitters together in a iced cocktail shaker. Shake and strain into a chilled champagne flute, top off with sparkling wine and garnish with a lemon twist.

Easier version:

  • 1 oz Hedge Trimmer Gin
  • .5 oz Lillet Blanc
  • .25 oz Fresh Squeezed Lemon Juice
  • .25 oz Cinnamon Syrup **
  • 2 Dashes Scrappy’s Aromatic Bitters
  • 5 oz chilled sparkling wine
  • Lemon twist

Combine gin, Lillet, lemon juice, cinnamon syrup, and bitters together in a iced cocktail shaker. Shake and strain into a chilled champagne flute, top off with sparkling wine and garnish with a lemon twist.

* Meyer Lemon Shrub: Fresh squeeze 1/2 cup juice of Meyer lemons, save 1 rind from a lemon, measure 1/2 cup demerara sugar and 1/4 cup organic apple cider vinegar.  Slowly simmer lemon juice, lemon rind, and sugar for 5 mins, let cool then strain. Add vinegar to the mixture and let sit in the fridge for 24 hours. Keeps for at least six months refrigerated.

 ** Cinnamon Simple Syrup: Measure out 1 cup granulated sugar, 1 cup water, and weigh 1 oz cinnamon (sticks or cassia bark are fine to use). Simmer all together for 15 mins, strain and chill before use. Keeps for at least 6 months refrigerated.

Find out how to make mimosas much more magical.

Craving more gin? Check out the Penny Farthing cocktail on Grey Is The New Black.

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4 Responses

  1. This post is loaded with things I want to try!! From the main recipe to all of the sub recipes! Definitely the Meyer Lemon Shrub! Also, I’ve started a Tipsy Tuesday linky party on my other blog: Grey is the New Black. I would love if you would link this up!!

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  2. Kiano says:

    Now I have seen the purpose for white wine in my life… cocktail making. Love it!

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