I’m always working on new champagne cocktails! I mean, a girl needs options. I’ve also been working on trying to be healthier and mindful of sugars, etc in food/drinks. I was strolling through the grocery store, which I do every other day….I love going up and down the aisles and I don’t plan my meals for the week (#nojudgement)…Anyway, I came across Be Mixed cocktail mixers. I picked up a 4 pack of the cucumber mint. Note: they also have a ginger lime and margarita flavor. Why? I liked the packaging, love the flavor combo, and it sounded like a healthier alternative to say, simple syrup lol. I went home and googled the brand. And yes, I bought first, then looked it up.
Be Mixed
Be Mixed is an all-natural, zero-calorie, sugar-free cocktail mixer. Be Mixed gets it’s sweetness from monkfruit, a vine-ripened fruit native to Asia that’s full of antioxidants and vitamins and free of calories. Then we add in a little stevia extract—an all-natural, plant-based sweetener. And on top of all of that, Be Mixed is flash pasteurized so you won’t find any artificial ingredients in these bottles (Be Mixed).
Needless to say, I was into it. Opened it. Tasted it. Loved it.
Cucumber Mint Champagne Fizz
Ingredients:
- Le Grand Courtage Sparkling Wine – the brut is perfect for this cocktail
- Be Mixed Cucumber Mint Cocktail Mixer
- Thinly sliced cucumber for garnish
- Fresh Mint (optional but would be nice to add a sprig as well – or have the cucumbers and mint out for guests to garnish as desired)
Pour 3-4oz of Be Mixed cucumber mint cocktail mixer into flute, top with champagne and garnish. Doesn’t get much easier than that, right?
*A nice edition would be to add an oz of St. Germain Elderflower liquer to the cocktail – a great flavor combo.
Note: You definitely want your sparkling wine/champagne to be chilled when serving this way. If you don’t have time or you just want it extra cold. Add ingredients to cocktail shaker halfway filled with ice. Then, pour in champagne flute and garnish.
photos by Anne Kim of Laura Metzler Photography
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