Posted 18 December 2002 - 06:18 PM
Posted 19 December 2002 - 02:57 PM
The Champagne Cocktail has a long pedigree, the recipe fist appeared in the 1862, first edition of Jerry Thomasís How to Mix Drinks or The Bon Vivantís Companion with exactly the same recipe as we use today Champagne, sugar and Angostura Bitters. In Europe the recipe is altered with the addition of a splash of cognac, I prefer the original.
As for champagne versus sparkling wine?Ö That is a call that ones finances may have more to do with than ones taste buds. I am impressed with the quality of the sparkling wines coming out of many countries today and would not be unhappy with a Champagne cocktail made with one of them. BUT none the less it is called the CHAMPAGNE cocktail and if you can swing I would definitely prefer the real McCoy.
Here is my recipe:
Angostura bitters soaked sugar cube
Place the Angostura soaked sugar cube in the bottom of a champagne glass and fill the glass with champagne. Pour slowly to avoid spillage. This drink is sometimes garnished with a lemon peel.
Variation: For a stronger drink, add a float of cognac or Grand Marnier.