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Sparkly Bernini cocktails

Mixed Berry Float
Mixed Berry Float

We know that you’ve been slaying all day, every day on your hustle and/or at the office. Going out for sundowners with your girls is always a vibe. But sometimes a girl just wants to chill, unwind and get her dranks on at home. Bernini is a refreshing sparkling grape frizzante and is made to be enjoyed on its own. But you can get a little creative and use any of the three variants to make the yummiest boozy cocktails. Here are two of our favourite recipes that you can quickly try out at home.

Mixed Berry Float

Ingredients

For the mixed berry reduction:

¾ cup strawberries

¾ cup raspberries

1 ½ tbsp lemon juice

½ tsp vanilla essence

1/3 cup sugar

To serve:

3 scoops of Vanilla ice cream, per float

550ml Bernini Blush Sparkling Grape (2 x 275ml)

Strawberry to garnish

Yield: 4 floats

Method:

1. In a medium saucepan, combine the berries, lemon juice, and vanilla essence and bring to a simmer over a medium heat.

2. Reduce the heat to low and simmer, stirring occasionally, until the berries are tender and juicy, around 10 minutes.

3. Stir in the sugar and continue to cook for another 10 minutes, until the sauce has thickened slightly and has reduced.

4. Remove the reduction from the heat and set aside.

5. Pour roughly 1 - 2 tablespoons of berry reduction into the bottom of each tall glass. Top with 2 -3 scoops of ice cream.

6. Pour the Bernini Blush Sparkling Grape over the ice cream for a bubbling sparkling float.

7. Garnish with a strawberry & serve with a gold straw.

Frozen Berry Bubbles

Ingredients:

To be frozen:

1 cup strawberries

1 cup blackberries

1 cup blueberries

For the mixed berry reduction:

¾ cup strawberries

¾ cup raspberries

1 ½ tbsp lemon juice

½ tsp vanilla essence

1/3 cup sugar

To serve:

1 tbsp sugar

550ml Bernini Ruby Sparkling Grape (2 x 275ml)

Mint leave to garnish

Yield: 4 cocktails

Method:

1. For the frozen berries: Line a baking sheet with baking paper.

2. Sprinkle the berries onto the baking sheet in 3 equal stripes.

3. Place the baking tray into the freezer for 2 – 3 hours or until the berries have all frozen.

4. For the mixed berry reduction: Combine the other berries, lemon juice, and vanilla essence in a medium saucepan and bring to a simmer over a medium heat.

5. Reduce the heat to low and simmer, stirring occasionally, until the berries are tender and juicy, around 10 minutes.

6. Stir in the sugar and continue to cook for another 10 minutes, until the sauce has thickened slightly and has reduced.

7. Remove the reduction from the heat and set aside until cool.

8. Dip 3 champagne glasses into the berry reduction before rimming each glass in sugar.

9. Pour roughly 1 - 2 tablespoons of berry reduction into the bottom of each glass. Top with frozen berries, layered with blackberries first topped with blueberries and then strawberries to create an ombre effect.

10. Top with Bernini Blush Sparkling Grape.

11. Garnish with mint leaves and enjoy!

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