These flavors were formulatedto pair with champagne. While you can just drop in a cube or two into an already poured glass of sparkly, we suggest dissolving your cube(s) in a bit of warm water first before adding the champagne. This first step will result in a smooth (not grainy) drink.
These flavors may also pair wellin a vodka, gin, rum, tequila, or really any spirit that you think would work. Trythe Strawberry Basil in a whiskey or bourbon, or the Blackberry Mint in gin. Your imagination and pantry are your only limits.