The story of Freixenet begins as one of love and marriage between two wine-making families. They were pioneers who decided to make sparkling wine in the classic tradition known as methóde champenoise, using indigenous Spanish grapes from their vineyards located just outside Barcelona. The Ferrer family’s dedication to detail and quality is the distinguishing mark of Freixenet, which is still completely harvested by hand. Today Freixenet is the world’s largest producer of Spanish Cava, and is often referred to as the "Black Bottle Bubbly" thanks to their elegant look with unique matte black and gold bottles.
While fabulous on its own, we know how much you all love cocktails recipes, so we've gathered 8 palette pleasing concoctions that you can incorporate into any wedding event; from the engagement party to the reception and anything in between. Dying to see more fabulous ways to make your wedding event sparkle? Be sure to check out Freixenet's Pinterest board or search #alllovesparkles.
cara cara sparkler
120mls of freshly squeezed Cara Cara orange juice
120mls of Freixenet Cordon Negro Brut Squeeze of fresh lime juice Divide the fresh orange juice into two glasses. Add a squeeze of lime juice to each glass. Top with the Freixenet. Garnish with a sliver of orange rind and a sprig of fresh rosemary on a cocktail stick.
½ cup sugar
½ cup water
2 cups fresh or frozen blueberries
24 ounces Freixenet Cordon Negro Brut, chilled*
In a small saucepan, add sugar, water and blueberries. Stir together. Bring to a simmer and allow to cook for about 10 minutes. Sugar should be dissolved. Cool. Transfer cooled mixture to a blender** and puree until smooth.*** Pour 2 ounces of blueberry puree into a champagne flute or cocktail glass. Add 3 ounces of Freixenet. Gently stir to mix.
1-inch piece of seedless cucumber, finely chopped
½ ounce fresh lime juice (that’s the juice from about half a lime)
1½ ounces vodka
2 teaspoons mint simple syrup (recipe below)
3 ounces Freixenet Cordon Negro Brut For the Mint Simple Syrup:
½ cup granulated sugar
½ cup water
½ cup fresh mint leaves For Garnish:
3-4 slices cucumber
1 sprig fresh mint First, you’ll need to make the simple syrup. In a small saucepan, bring the sugar, water and mint leaves to a boil. Reduce the heat and simmer, swirling the saucepan occasionally, until the sugar dissolves, 1-2 minutes. Remove from the heat and cool completely before using. In a cocktail shaker, muddle the chopped cucumber with the lime juice. Add the vodka, simple syrup and a few ice cubes, and shake vigorously until the outside of the shaker becomes frosty. Strain into a glass filled with ice (I like crushed ice for this), and top with Freixenet. Garnish with the cucumber slice and mint sprig.
Double jigger St. George Gin Single jigger Lillet Rosé Freixenet Cordon Negro Brut Mint Lemon Ice In a shaker, muddle a nice slice of lemon and a couple sprigs of mint. Add ice, gin and Lillet Rosé. Shake for 15 seconds or so to get it good and cold. Fill highball glass with ice and strain shaker contents into glass. Top with Freixenet. Garnish with mint and lemon.
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Freixenet is the perfect pick from the beginning to end of your wedding love story. Incorporate elegant yet affordable personalized Freixenet mini bottles into one of the many moments a bride celebrates along her “wedding planning journey” including her engagement celebration, ‘will you be my bridesmaid’ ask, bridal shower, bachelorette party and of course, the wedding itself! The easily customizable bottles provide the ability to be weaved into practically any wedding theme. Use the giant magnum bottle for your guestbook, or the mini's for escort cards that double as favors!
Don't forget to stay up to date on fun ways to incorporate Freixenet into your wedding festivities by following their Pinterest, Twitter and Facebook pages. We also highly recommend becoming well acquainted with our new favorite hashtag, #alllovesparkles! You won't be disappointed by all the inspiration you'll find to help you add sparkle to your wedding.
strawberry sparkling wine
1 1/2 cups Freixenet Cordon Negro Brut 1 cup strawberries, stems removed and chopped
1/2 cup water
1/2 cup sugar Place sugar and water in a saucepan and heat over medium heat, stirring until sugar is dissolved. Add strawberries and gently mash. Remove from heat and let cool. Strain mixture into a jar, store covered in the refrigerator. (If your strawberry mixture isn’t red enough for you – it will be more pink than red, you can add a couple drops of red food coloring). Pour Freixenet into a tall glass and then add 2-3 tablespoons of the strawberry syrup you just made. Garnish with strawberries. Stir before drinking.
pear + ginger-sage cava cocktail
1 cup honey
3 cups water
2 whole pears, peeled, cored and diced
1 large chunk of ginger, peeled and diced
20 fresh sage leaves + additional for garnish
1 bottle of Freixenet Cordon Negro Brut In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer until the mixture has reduced by 1/3. About 15-20 minutes, stirring occasionally. Remove from heat and let the mixture steep for an additional 10 minutes. Strain the syrup into a large mason jar. Discard the ginger and sage leaves. To assemble the drinks place a few pieces of the cooked pear into each glass followed by 1-2 Tablespoons of the simple syrup. Add Freixenet and enjoy.
sage and grapefruit mimosa
4 ounces fresh squeezed ruby red grapefruit juice, strained
1 1/2 ounce elderflower liqueur (I used St-Germain)
2 fresh sage leaves
4 ounces Freixenet Cordon Negro Brut Grapefruit slice or twist, for garnish Add grapefruit juice, elderflower liqueur and one of the sage leaves to a cocktail shaker filled with ice; shake until chilled. Strain into a glass filled with ice. Top with Freixenet and garnish with the remaining sage leaf and grapefruit slice.
pomegranate cranberry sparkling wine
½ cup fresh cranberries
3 tablespoons water
3 tablespoons sugar
1 750ml bottle of Freixenet Cordon Negro Brut ½ cup triple sec
1½ cups pomegranate juice
1½ cups cranberry juice
12 sprigs mint
1 lime, sliced Add cranberries, water and sugar to a medium saucepan. Bring to a light simmer over medium heat. Cook for 5 minutes until cranberries are opened up and the sauce is thick. Set aside to cool slightly. Add Freixenet, triple sec, pomegranate juice and cranberry juice to a large punch bowl or pitcher. Stir in cranberry reduction. Top with sprigs of mint and lime. Serve immediately.
This is a sponsored conversation written by The Wedding Chicks on behalf of Freixenet via Burst Media. The opinions and text are all ours.