The champagne cocktail is a classic libation to ring in the new year. It also works wonderfully at holiday parties with its festive hue. AJ Rathbun, GoodLife Report’s resident mixologist and author of Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers provides some interesting ways to jazz up your champagne toast.
Champagne Cocktail (classic)
1 sugar cube
3 dashes Agostura bitters
Chilled brut Champagne (or dry sparkling wine)
Lemon Twist for Garnish
1. Add sugar cube to flute glass in any manner you see fit. Add 3 dashes* of angostura bitters over cube.
2. Fill the flute almost to the top with Champagne. Garnish with a lemon twist and serve immediately.
* A dash is typically 1-3 drops depending on your technique
Champagne Cocktail (for two)
2 sugar cubes
6 dashes orange bitters
Chilled brut Champagne (or dry sparkling wine)
Orange twists for garnish
1. Add a sugar cube to each flute glass in any manner you see fit. Add 3 dashes of orange bitters over each cube. Let them settle in for a minute.
2. Fill the flutes almost to the top with Champagne. Garnish each with a lemon or orange twist and serve immediately.
Other Variations: As mentioned above, it can be rather fun to switch around your bitters in this elegant equation. There are also a wide number of new bitters available on the market that are worth tracking down to try, and which will add a nice twist. Having a number of bitters for guests to try sounds like quite a good party idea, too.
Lavanda
Serves 2
Ice cubes
4 lavender sprigs
3 ounces gin
1-1/2 ounce lavender simple syrup (see A Note)
Chilled Prosecco
1. Add the flowers from the top of two lavender sprigs, the gin, and the lavender simple syrup to a cocktail shaker. Using a muddler or wooden spoon, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Shake like a dancer.
2. Strain equally into two flute glasses. Top each with chilled Prosecco, and garnish each with a lavender sprig.
A Note: To make lavender simple syrup, add 1/4 cup chopped fresh lavender, 2 cups sugar, and 1 1/2 cups water to a medium-sized saucepan. Heat over medium-high heat until it reaches a low boil, stirring regularly. Once it reaches that low boil, reduce the heat to medium- low and keep the syrup at a simmer, still stirring, for 5 minutes. Remove from the heat and let cool completely.
Cardinal Punch
Serves 10 to 12
12 ounces brandy
12 ounces dark rum
16 ounces claret red wine (Merlot or Cabernet will suffice)
12 ounces Simple Syrup
4 ounces sweet vermouth
1 ice round, or cracked ice
1 orange, cut into slices
5 pineapple rounds, cut into chunks
One 2-liter bottle chilled club soda
One 750-milliliter bottle brut sparkling wine
1. Pour the brandy, rum, claret, simply syrup, and vermouth into a large punch bowl. Stir slightly with a long spoon.
2. Add the ice round to the punch, or add enough cracked ice that the bowl is almost halfway full.
3. Add the orange slices and pineapple chunks, and slowly add the club soda. Stir again, but not frantically.
4. Gently add the sparkling wine and stir–but just once more. Serve in white wine glasses or punch cups.
Source: The Pursuitist