Coffee Fizz Cocktail and Mince Pies

Coffee and Prosecco, please, just don’t – is what a lot of people would utter, they should be kept as far away from each other as possible, the professional Sparkling Wine sector is adamant about that and I agree, coffee can make it very difficult to discover the magical aromas and flavours hidden within a bottle of Sparkling Wine, but just because everyone says they don’t belong, doesn’t mean you shouldn’t still try.

Partnering with Bianchin Prosecco and Conker Spirit, a producer of Gins and Cold Brew Coffee Liqueurs, we’ve crafted a Prosecco and Coffee Cocktail, with an added touch of Christmas, to see how Coffee and Sparkling Wines can, in fact, help each other in some ways, but at the same time, we discover that you can’t teach an old dog new tricks.

The Prosecco – Bianchin

The Vineyards of Bianchin are located in the heart of Montello, where nature and memories unite, shining light on a glorious past for the Bianchin family.

Responsible for the production of their Asolo Prosecco DOCG, the family takes great care in nurturing their vines, with the hope that the terroir of the land is captured within the fruit and that it speaks its greatness and shares its secrets in nobility and shares its richness in spirit.

Bianchin – Asolo Prosecco Superiore DOCG Extra Dry Millesimato – Tasting Notes

Aroma – “Soft and creamy with ripe/juicy green fruits and white pears on the aroma.”

Flavour – “Sweet and very refreshing, creamy green fruits, white pears, pear blossom and sweet green apple syrup on the palate.”

Silver Medal in the Dessert Category at the Glass of Bubbly Awards 2022

Bianchin Prosecco Paired with Mince Pies – “The Prosecco adds crisp green fruits to the mince pies, really drawing out the hidden flavours of the dried spiced fruits within, enhancing them to a new level of enjoyment.”

The Coffee Liqueur – Conker

Set up by Rupert Holloway in April 2014, Conker was Dorset’s first ever gin distillery. It has now sold over 200,000 bottles around the UK.

After spending his younger years studying and working on building his CV, Rupert began his serious working career as a Chartered Quantity Surveyor, but pretty quickly realised something was missing and that his real passion lay elsewhere.

With craft drinks on the rise, Rupert started to research distilling and began foraging on the cliff tops of Bournemouth. At aged 29 he took the leap to leave his day job and launch Dorset’s first gin distillery. A £10k government grant followed and one year later Conker’s Dorset dry Gin launched to the public.

Passionate foragers, distillers and bottlers. The company handcrafts its spirits in small batches to ensure no shortcuts or compromises are taken when it comes to the craft processes, the ingredients and the final quality.

Conker embodies the spirit of Dorset, blending British wheat spirit and New Forest Spring Water with botanicals that can be found across the Dorset coast and New Forest.”

Conker Cold Brew Coffee Liqueur – Tasting Notes – “A quality cold brew on the aroma with subtly rich coffee beans. Sweet to the touch on the palate, a cold brew, with rich coffee that almost tastes like a bar of super dark chocolate in the palate.”

The Coffee responsible for crafting their Coffee Liqueurs begins life in Mococa, Brazil, it is then shipped over to England, where Conker roasts the coffee beans light and fast to craft their Coffee Liqueurs.

Coffee Liqueur Paired with Mince Pies – “The coffee liqueur quickly but effectively enriches the dried fruits and pastry notes, the sweetness comes in the length with a cold brew flowing beneath.”

Cocktail – Coffee Fizz

Ingredients

• Prosecco
• Coffee Liqueur
• Cinnamon

How To Make The Coffee Fizz Cocktail

• 20mls of Coffee Liqueur
• 100mls of Sparkling Wine
• A Sprinkling of Cinnamon

 Coffee Fizz Cocktail Tasting Notes

Aroma – “A cold brew sprinkled with cinnamon. Coffee and Sparkling Wine don’t have the best track record of working together, in the professional sector you’ll find many options against, the Prosecco isn’t completely lost on the aromas, but you can still detect the stronger characters in the background.”

Flavour – “A festive/sparkling cup of coffee, a cold brew with cinnamon sprinkled on top, just like the aroma, but the Prosecco can add more on the palate. The combination adds an extra element of refreshingness, with crisp creamy green fruits coming through from the Prosecco with purpose and a touch of apple blossom, which is quickly detected and quickly fading from the palate, the Prosecco certainly adds more to the coffee liqueur than the coffee liqueur adds to the Prosecco, but either way, it still creates an enjoyable cocktail for those who enjoy a cup of coffee and a glass of Prosecco.”