Holiday Cocktail Recipes

Sweet & Spicy Mezcal Cocktail

Ingredients (for one drink):

• 1 oz mezcal
• 1/2 oz Cointreau or other orange flavored liqueur
• 2 oz orange juice
• 1/2-3/4 oz agave nectar
• 1/2 oz freshly squeezed lime juice
• 1/2 oz freshly squeezed lemon juice
• 3 oz sparkling Campo Viejo Cava Brut Reserva

Chili Salt Rim:

• 2 tbsp kosher salt
• 1/2 tbsp fine sugar
• 1 tsp chili powder
• 1 lime, sliced into wedges

On a small, shallow plate (or bowl), stir together salt, sugar and chili powder. Run a lime wedge around the rim of the glass, then dip rim in chilli salt mixture until well coated.

Fill a cocktail shaker 1/3-1/2 full of ice. Add Mezcal, orange liqueur, orange juice, agave, lime juice, and lemon juice. Shake well for 10-15 seconds and pour into glass. Top with 3 oz of Campo Viejo Cava. Garnish with fresh citrus slices.

Partridge in a Pear Tree (Pear, Honey and Cava Cocktail)

Ingredients (for one drink):

• 1 1/2 oz gin
• 1 1/2 oz pear juice
• 1/2 oz freshly squeezed lemon juice
• 1/4 oz honey
• 2 oz Campo Viejo Cava Brut Reserva

Fill a shaker 1/2 full of ice. Add gin, pear juice, lemon juice, and honey. Shake well for 10-15 seconds and pour into glass. Top with 2 oz of Campo Viejo Cava. Garnish with pear slice, rosemary or thyme.

Cranberry Mimosas

 Ingredients (for one drink):

• 1 oz cranberry juice
• 1 oz pomegranate juice
• 1 oz St. Germain (optional)
• 3-3 1/2 oz Campo Viejo Brut Rosé or Campo Viejo Brut Reserva

Fill a shaker 1/3-1/2 full of ice. Add cranberry juice, pomegranate juice, and St. Germain. Shake well for 10-15 seconds and pour into a champagne flute. Top with 3-3 1/2 oz of Campo Viejo Brut Rosé or Campo Viejo Brut Reserva.

Vanilla Raspberry Rosé Cocktail

 Ingredients (for one drink): 

• 1 oz vodka
• 1 oz Chambord
• 1/2 oz freshly squeezed lime juice
• 1/2 oz vanilla bean simple syrup (recipe below)
• 3 oz Campo Viejo Brut Rosé
• 5-6 fresh raspberries 

Muddle 5-6 fresh raspberries in cocktail glass. Fill a shaker 1/3-1/2 full of ice.  Add vodka, raspberry liqueur, lime juice, and vanilla bean simple syrup. Shake well for 10-15 seconds and pour into glass. Top with 3 oz of Campo Viejo Brut Rosé. Garnish with raspberries.

Vanilla Bean Simple Syrup:

• 1/3 cup water
• 1/3 cup sugar
• 1 vanilla bean

Split vanilla bean lengthwise and scrape out vanilla bean seeds using a small, sharp paring knife. Add water, sugar, vanilla bean, and seeds to a small pan over high heat and stir until sugar is dissolved. Bring to a boil, then cover and remove from heat. Let sit 30 minutes.  Remove vanilla bean pod and transfer simple syrup to an airtight container if not using right away.

Sparkling Cranberry Rosemary Cocktails

 Ingredients (for one drink):

• 1 oz reposado tequila
• 1/2 oz Cointreau or other orange flavored liqueur
• 2 oz cranberry juice
• 1 oz fresh orange juice
• 1/2 oz freshly squeezed lime juice
• 1/2 oz cinnamon simple syrup (recipe below)
• 3-4 oz Campo Viejo Cava Brut Reserva

Fill a shaker 1/3-1/2 full of ice.  Add tequila, orange liqueur, cranberry juice, orange juice, lime juice, and cinnamon simple syrup.  Shake well for 10-15 seconds and pour into glass.  Top with 3-4 oz of Campo Viejo Cava. Garnish with rosemary and cranberries.

Cinnamon Simple Syrup

• 1/3 cup water
• 1/3 cup sugar
• 1 cinnamon stick

Add water, sugar, and cinnamon stick to a small pan over high heat and stir until sugar is dissolved. Bring to a boil. Then cover and remove from heat. Let sit 30 minutes. Remove cinnamon stick and store in an airtight container.

Pomegranate Apple Ginger Cocktail

 Ingredients (for one drink):

•  2 oz pomegranate juice
• 1 1/2 oz apple cider
• 1/2 oz ginger simple syrup (recipe below)
• 4 oz Campo Viejo Cava Brut Reserva

Fill a shaker 1/3-1/2 full of ice.  Add pomegranate juice, apple cider, and ginger simple syrup. Shake well for 10-15 seconds and pour into glass. Top with 4 oz of Campo Viejo Cava. 

Ginger simple syrup: 

• 1/3 cup water
• ⅓ cup sugar
• 2 tbsp fresh ginger, peeled and sliced

 Add water, sugar, and ginger to a small saucepan over high heat and stir until sugar is dissolved. Bring to a boil.  Then cover and remove from heat.  Let sit 30 minutes.  Remove ginger and store in an airtight container