The Champagne Cocktail to Unseat the Mimosa: the Simple Goodness Sparkler

The sparkler couldn't be simpler, it's just Simple Goodness syrup added to a flute glass and topped with a crisp, chilled dry sparkling wine. It's the kind of drink any of us can muster up even on a busy holiday morning, when you're exhuasted but want a good cocktail after dinner, or need a quick but impressive brunch drink to serve for a group while you mind the fussiness of a well cooked egg. It's fool proof, and delicious, but the sparkler is delightfully different than what you've been serving. It's a glorious thing, and one of beauty, because with each garden to glass syrup flavor we offer, you can enjoy an entirely different tasting drink.

Sure, you can riff from there, by adding a drop or two of bitters or a squeeze of fresh citrus juice, but the brilliant thing is that you don't have to do anything extra in order to enjoy a delicious drink. It's hard to mess this one up, and you can adjust the amount of syrup you use to your own sweetness preference.  

• ½ -1 ounce Simple Goodness syrup
• 5 ounces dry sparkling wine, chilled (see note on matching wines to syrups)
• edible flower garnish (Bachelor's Button is pictured)
• optional: fruit for the bottom of the glass (blackberries pictured)

For 5 drinks:

• 2.5 to 5 ounces Simple Goodness syrup
• 25 ounces/ one 750 ml bottle of dry sparkling wine, chilled (see note on matching wines to syrups)
• edible flower garnishes x 5
• optional: fruit for the bottom of the glass (blackberries pictured)

Prep a wine glass, stemmed or unstemmed, with fruit at the bottom of the glass. Add measured syrup to the glass. To pour the sparkling wine and maintain the layers of the cocktail with the syrup on bottom, use this barspoon trick. (It takes some practice to pour this way but once you do a few you'll get the knack for it.) Using a swizzled bar spoon placed in the glass just to the point where the syrup sits, pour the wine slowly down the twirled handle of the bar spoon. This will slow down the flow so that the wine sits on top of the syrup instead of splashing into it and blending the colors.

To make hosting with this cocktail even easier, you can pre-pour the syrup in chilled glasses with the fruit garnishes and keep them on a tray in the fridge or near the bar area, then top with the wine just as guests enter, and serve the drink. Or, prepare this drink by the pitcher and label it as a cocktail, allowing guests to self-serve at a buffet.

Make it a Mocktail: Simply leave out the alcohol and sub it for seltzer or an alcohol free sparkling wine for a sophisticated sparkling beverage. Balance the mocktail with a dash or two of bitters, or a 1/6 wedge squeeze of lemon juice if
the drink is too sweet for your taste.

how to pair your syrups with your wine

• Rhubarb Vanilla Bean + Cremant Brut- look for wines that describe themselves as creamy on the bottle
• Berry Sage + anything that describes itself as a crisp or citrusy sparkling white, such as a Cava (Spanish, and more affordable option than true Champagne from France, but made in a similar traditional method

• Blueberry Lavender + sparkling rosé- the rose can hold up to the juiciness. 14 hands Unicorn Rosé bubbles is super affordable in a can (the convenience!) and does the job well

• Marionberry Mint + sparkling rosé! Domaine Ste Michelle Brut Rose out of Woodinville, WA is a beautiful choice
• Lemon Herb + Prosecco or Blanc de Blancs- we love Treveri's out of Yakima, WA
• Apple Pie+ Champagne or Sparkling Riesling