Take five: ways to jazz up fizz

Who wants to toast with a tepid glass of flat bubbles? It’s time to get the party started in style

1. Colour pop

With rave reviews from brides we’ve spoken to, prosecco sparkle drops have been on our radar for a while. Of all the tactics we’re going to suggest, this is definitely the easiest, and cheapest. The drops cost just £3.99 and come in 13 flavours, each turning the drink – you can use them in G&Ts as well – a different shimmering colour. Make ours a rose gold rhubarb please!


2. The perfect serve

Drinks receptions: we all know the drill. You’re off having your photos taken, whilst your friends and family stand around on a patio or lawn and catch up over a few tipples. Standing on gravel or sinking into grass can be tough in heels, so this relaxed picnic set-up by Bespoke Catering & Events will score you serious brownie points.


3. Prop up the bar

Let's party paper straws, £4.49 for 16, Ginger Ray
Boho pom pom picks, £7 for 12, Talking Tables
Rose gold Yay! paper straws, £4.49 for 16, Ginger Ray
Rose gold cheers drinks stirrers, £2.75 for 12, Candle & Cake

 

Something as simple as a cool straw can bring a smile to your guests’ faces. And we don’t need to tell you that after a few drinks it will be decided that pom-pom stirrers are the addition to an up-do that will really pull an outfit together. We’re just happy that the move away from plastic straws has brought so many funky alternatives to the market.


4. Wheely good idea

Trying to do something different for your drinks reception is all fair and well, but don’t be tempted to bin the classics. For example, a Bloody Mary bar will look cool, but realistically, how many guests will be knocking them back? Instead, consider standing out with how you serve the swally. The Prosecco Chaps have a lovingly restored 1960’s Empolini that is equipped with vino frizzante taps (a light sparkling wine produced in Italy’s Veneto region) that your guests will think is just bellissima! One of the chaps, Charlie Mills, has this advice: “Peach purée in the bottom of each glass can really make it special.”


5. Big pimpin’

One of the more fruitful DIY projects we’ve seen recently – literally. Arrange a table covered with different garnishes, a selection of cordials and a few decorative touches and voilà, you have a ‘Pimp your prosecco’ station. Berries are always a safe bet, but a throw in a few wildcards to get people talking (put rosemary, lavender, Luxardo Maraschino Cherries and candy floss on your shopping list). Double check with your venue before showing up with any boozy additions to the party though, as this may violate its license. If it doesn’t? Grab some limoncello, Edinburgh Gin Rhubarb & Ginger Gin Liqueur and Aperol.

If you’re really going for it, wild hibiscus flowers in syrup are a guaranteed crowd pleaser. They aren’t cheap, but these jarred raspberry and rhubarb flavoured blooms will unfurl in the glass and wow anyone within 20 feet.

EXPERT TIPS

  1. Try something new: champagne is thebest-knownn premium sparkling wine, but is certainly not your only option. Look for a bottle labelled ‘traditional method’ – this describes the technique used to make champagne and most other premium sparkling wines from across the world.
  2. Keep it fresh: When served, sparkling wines should be well chilled between 6-10°C.
  3. If you don’t have enough flutes or coupes, don’t worry! While they may be the classic choice, research on the impact of glassware on the sensory perception revealed that a simple white wine glass can actually be the better shape to enhance perception of aromas and flavours.
  4. Coordinate your canapés – A classic dry white fizz goes perfectly with smoked salmon blinis as the mouthwatering acidity cuts through the oily fish, while sweeter styles work well with melon and prosciutto bites, complementing the sugar in the fruit and counterbalancing the salt in the meat.
  5. Sparkling wines don’t need to be limited to the aperitif. Sparkling reds such as a frothy dry Lambrusco are becoming increasingly popular and pair well with platters of cured meats, cheeses and pâtés, the refreshing acidity and bubbles cleansing the palate.

– Victoria Burt, Product Development Manager for Wine & Spirit Education Trust

 

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