I am plotting a Mother's Day brunch and right now I have bubbly on the brain. I love having a little sip of something cool, bubbly, and sweet to start off a special weekend brunch. Here's my current favorite: crisp, inexpensive Spanish cava with a touch of elderflower syrup.
When it comes to refreshing, effervescent wines, there are many alternatives to pricey Champagne. I love prosecco, from Italy, and cava, from Spain. Mary our wine writer has written extensively on the joys of cava; you can check out her recommendations here:
I love cava's crisp, dry fruitiness, and I usually don't try to gild the lily. But sometimes, as on Mother's Day, it's nice to add a little twist. Here I add elderflower (or elderberry flower) syrup, easily found at specialty grocers and at IKEA. I add a little lemon to make sure things don't get too sweet, and drop in some raspberries for sparkle and color.
It's a lovely sipper on a spring morning, or evening, or really any time you have something (or someone) special to toast.
1/2 cup elderflower syrup
2 lemons, juiced (about 1/4 cup)
1 bottle cava, well-chilled
Raspberries, to garnish
Whisk together the elderflower syrup and the lemon juice. Pour about 2 tablespoons of this mixture into a modestly-sized cocktail glass like the ones pictured above, or into a Champagne flute. Pour in enough cava to fill the glass 3/4 full, or to your taste. Swirl gently. Drop in a few raspberries, say cheers, and sip away!
(Images: Faith Durand)