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Mimosas can be so mundane.

Many local brunch menus mute the flavors of all-you-can-drink prosecco or cava in a mudslide of orange-juice concentrate. For sparkling-wine purists, that’s just not the kind of love we like to show our bubbles.

Inspired by South Florida’s cultural punch bowl of Caribbean fruits and spices, these two- and three-ingredient summer cocktails celebrate different sparkling wines by pairing them with flavors that complement (not condemn) their nuances.

As a general rule, the more voluptuous and yeasty the sparkler, the more likely it will match beautifully with richer, more substantial fruits like guava and mango.

If your imagination and your budget permit, adding papaya droplets to the right Champagne can create an ambrosial cocktail. (And if you’re really daring, try a vintage Champagne).

Fruit-lean, reserved sparkling wines dance with delicate ingredients like passion fruit juice and elderberry lemonade.

With more regions producing dynamic, affordable sparkling wines, the bubble is a blank canvas that’s ready for experimentation and creativity. Here are five ideas to get you started, plus a guide to finding the ingredients:

Sparkling Tootsie Pop

The wine: Syltbar Il Concerto Sparkling Rosé.

The secret ingredient: Choco Chanel Crème.

The mix: Place 1 Choco Chanel in a flute and top with sparkling rosé.

The wine, made from 100 percent merlot grapes, has strawberry and Red Delicious apple aromas and flavors, which combine with the candy’s lavender, milk chocolate and honey to re-create an adult Tootsie Pop. Choco Chanel is a specialty of Buena Vista Chocolate & Wine in Miami; see sidebar.

Find more recipes at The Miami Herald.