Grilled, Bubbly Cocktail

December 20, 2013

(Recipe per glass)

1 sugar cube
2-3 dashes Angostura bitters
1 oz brandy
Cava or any dry bubbly to fill glass
1 Skewer of 3 husked and grilled Ground cherries (Physalis peruvians, also known as Cape gooseberries)
A Maraschino cherry and fresh mint for garnish


BBQ XL Set of 50 Bamboo Skewers 18cm

  • Preheat your barbecue to 300º C (575º F).
  • Remove the husks from the physalis, wash and dry.
  • Thread three onto each skewer, however many you are making, and grill until the skins begin to pop.
  • Place a sugar cube in a champagne flute and douse with a few splashes of Angostura bitters.
  • Add one ounce of brandy and top up with bubbly.
  • Serve with a maraschino cherry and small sprig of mint.

Posted on December 20, 2013 by Matthew C. exclusively for BBQXL


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