SANGRIA BLANCA COCKTAIL
You don’t need to be a mixologist to impress your guests and your taste buds… Together, let’s learn how to prepare a fresh, light cocktail with fruity aromas.
5cl cane sugar syrup or 50g brown sugar
15cl pineapple juice
75cl CORDON NEGRO from Freixenet
In a carafe, combine the cane sugar syrup, pineapple juice, and the Freixenet Cordon Negro.
Stir gently to combine ingredients.
Serve the mixture, adding a wedge of squeezed lemon to each glass.
We told you it was simple, didn’t we?
Chefs de Tahiti Tips
Sangria Blanca should be drunk soon after preparation, to keep the bubbles as intact as possible. The mixture can be refrigerated, but with a lid to keep the effervescence.
If you prefer, you can replace the pineapple juice with lemonade. Also, don’t hesitate to cover the rim of the glass with brown sugar to embellish the presentation of the cocktail.
Keep serving temperature between 7 and 8°C. This temperature guarantees optimal tasting, revealing the subtle nuances of Parellada, Macabeo and Xarel-lo grapes.
Finally, choosing the right sparkling wine is crucial to a successful cocktail. We chose Freixenet’s Cordon Negro for its brilliant pale yellow appearance with fine, persistent bubbles that announce its elegance, and for its intense, fruity aromas that offer a pleasant sensory experience.
By following these tips, you’re sure to create a memorable taste experience worthy of the best convivial moments.