If bubbly catches the eye and enchants the palate with its lightness, the perlage, or effervescence, of some labels isn’t lost when mixed. On the contrary, it can stand out among the other cocktail ingredients, making them even fresher and more fragrant.
There’s no need to break out the champagne. There are Italian wines that enhance great classics and signature drinks like no other. This is why Jessica Rocchi, Maître & Chef Sommelier at the Andrea Aprea restaurant in Milan, recommends three types of bubbly to mix in a Negroni Sbagliato, Old Cuban and Dolce Vita. Explaining their choice and combination, each is ideal for these sparkling summer cocktail suggestions.
Sparkling cocktails, Negroni Sbagliato e Trento Doc
«For the Negroni Sbagliato, it’s best to opt for a Trento Doc that can harmonise and balance the sharpness of the bitters. Its bubbles lend freshness, making the drink suitable for aperitifs thanks to its sweet and delicate edge.
The fruity nuances blend with the herbaceous and floral aromas of the vermouth, which contrast with the effervescence of the Trento Doc to give a pleasant sensation on the palate,» says the sommelier.
Old Cuban e Metodo Classico dell’Etna
«The Old Cuban calls for an Etna Metodo Classico, which gives it complexity and refinement thanks to its pleasant acidity and firm flavour. In addition, the bubbly produced in the volcanic area of Etna complements the fresh touch of lime and the bitterness of Angostura, without overpowering the other flavours.
The cocktail becomes livelier by highlighting the citrus and white fruit notes that harmonise with the lime and the rum’s aromatic character,» explains Jessica Rocchi.
Sparkling cocktails, Dolce Vita and Franciacorta
«The ideal bubblies for the Dolce Vita, a cocktail created in 2002 by Tony Conigliaro, are those of Franciacorta because they enhance the cocktail’s ingredients. The Franciacorta’s complexity blends with the orange and honey, without ever being imposing.
Its fine and enduring bubbles give the drink a pleasant fizziness, creating a fresh and inviting sensation in the mouth. Furthermore, its long refinement on the yeast adds a unique structure to the mixture», concludes the expert.
The article first appeared on Coqtail – for fine drinkers magazine. Order your copy here
Photo by Massi Ninni
