CLASSIC CHAMPAGNE COCKTAIL
Serve this cocktail in a flute so the sugar cube sinks to the bottom - it will drive the bubbles upward. Prosecco, crémant and cava also work well
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 5
Steps:
- Put the sugar cube on a small dish, then drizzle with the bitters, turning a few times so it's fully coated.
- Drop the cube into a champagne flute, then top up with the cognac. Slowly pour over the champagne.
- Twist the orange peel over to express the oils, then discard or loop around the stem of the glass.
Nutrition Facts : Calories 114 calories, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium
CHAMPAGNE ANTOINE
Make and share this Champagne Antoine recipe from Food.com.
Provided by Mommy Diva
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Shake the gin, vermouth, and Pernod with ice.
- Strain into a champagne flute.
- Top with champagne.
- Garnish with a lemon twist.
- Enjoy! ;).
Nutrition Facts : Calories 170, Sodium 6.3, Carbohydrate 3, Sugar 1.1, Protein 0.1
CLASSIC CHAMPAGNE COCKTAIL
This minimalist drink of sugar that's been soaked in bitters and topped with Champagne was first mentioned in Jerry Thomas's book 1862 "How to Mix Drinks." It's both festive and resplendent with bubbles as written, but there's also room to customize: Split the amount of Angostura bitters with a lesser-used bitter (grapefruit, celery, orange, persimmon, for example) from your bar. Trade granulated or Demerara sugar for the sugar cube: The drink's flavor will remain the same, lacking only in the drama of the cube bubbling to its demise at the base of the glass. Finally, use Champagne if you're on a champagne budget, and dry sparkling wine if you're not.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 4
Steps:
- Add the sugar cube to a chilled champagne glass. Douse with bitters, then top slowly with Champagne. Garnish with the lemon twist.
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- Potato Chips. Champagne has a little secret. Yes, it's the toast of the town and hangs in high society, but from time to time it's not afraid to go a little low-brow.
- Smoked Salmon Sushi Roll. Sparkling wine and sushi, it's an epic move. The wine can handle the soy sauce, the slightly vinegary rice, even the pickled ginger and wasabi.
- Coconut Shrimp I. Leave the beer for the batter; drink bubbles with these crispy treats. See also, Crispy Fish, Popcorn Shrimp, and Fish Tacos.
- Chef John's BLT Pasta. Champagne and bacon, believe it. A straight-up BLT sandwich would also be great with sparkling wine. The same holds for anything wrapped in bacon and served as an appetizer.
- Movie Star Popcorn. So you're sitting on the sofa, cramming popcorn into your face, watching trashy TV in your sweatpants. That's cool. Sipping Champagne keeps it classy.
- Chef John's Crab Cakes. Chef John puts it like this: "These are what crab cakes are supposed to be -- basically a fried lump of crabmeat, held together with a minimum of filler.
- Quick Cheddar Garlic Biscuits. Champagne is often described as having biscuit flavors and smells. You know what else has biscuit flavors and smells?
- Millie Pasquinelli's Fried Chicken. Fried chicken and sparkling wine, they're kind of a quiet classic, a forbidden romance. And those biscuits above might be nice on the side.
- Easy Bacon and Cheese Quiche. The eggs, the bacon, the cheese. This brunch classic demands some bubble time. Don't deny it.
- Chef John's French Fries. No way around it, sparkling wine loves the fried stuff. Here, the bubbles will tap dance across the tongue, playing to the textural brilliance (soft inside, crispy outside) of these twice-fried fries.
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