Under the African sun with the House of BNG Bubbly Cocktails
Get ready to pop some bottles. New Year’s Eve is on the horizon and there’s no better time to stock up on bubbly. Sure, drinking champagne on its own is always a good idea, especially during the South African summer, but these delicious cocktails add an even more festive element to the holiday celebrations.
The House of BNG Brut and Rose’ are perfect for cocktails in that they are not overly sweet at all, made in the traditional MCC Champagne process. They make a great base for bubbly cocktails. These are our favourites this year going into 2020…the perfect thirst quencher by the pool, party or lunch.
They are incredibly easy to prepare and taste delicious…prepare individually or mix up a batch into a glass jug. It’s an easy win with high taste impact.
- 2 cups pineapple juice
- 2 table spoons fresh lime juice/lemon juice
- 1 Bottle of House of BNG Rose’
- Cup of pineapple chunks
Blend chunks of pineapple, lime juice, pineapple juice ice cubes, add to glass of champagne.
Watermelon Mint Bubbly Cocktail
- 1/2 cup castor sugar
- 6-8 Fresh mint sprigs
- 6 cups diced watermelon
- 1 bottle of House of BNG Rose’
- Mint for garnish
Blend chunks of watermelon, ice cubes, add table spoon of caster sugar with mint leaves…add to glass of champagne
Champagne Berry Fizz Bomb
- 1 cup blackberries strawberries (frozen)
- ½ table spoon maple syrup
- 1 Bottle of House of BNG Brut
Blend chunks of black berries and strawberries, ice cubes, add table spoon of caster sugar with mint leaves…add to glass of champagne
- 2 cups frozen peaches
- Bubbly House of BNG Brut
- Fresh peach slices, for garnish
In a blender, combine frozen peaches bubbly, and orange juice. Blend until mixture is slushy.
Divide between champagne flutes and garnish with fresh peach slices
- 2 Table spoons lemon juice
- 3 tablespoons pear juice
- 3 tablespoons apricot juice
- 1/2 cup House of BNG BRUT
- Pear (cored and cubed, to decorate)
- Lemon twists (to decorate)
Mix maple syrup, lemon juice, pear juice, and apricot (or peach) juice in a cocktail shaker. Add crushed ice and shake. Pour into a cocktail glass and top with champagne. Decorate with pear and lemon twists
Copywriter Specialist and Creative Writer.
He has edited and written for international business and luxury travel magazines, as well as produced and presented an international Talk Show.
C.S.A.’s monthly cultural portal, The WIRE connects the dots of culture. With concise stories, many with video content, take a premium dive into the world of African entertainment & cultural fluidity. It’s one thing to be hip to what’s happening but it is another to know why.
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