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Cocktails With Champagne


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64 replies to this topic

#1 slkinsey

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Posted 25 May 2004 - 04:55 PM

If you love Campari and Americano's , then I hope you'll enjoy this:

ChamPino (for Pino, an Italian diplomat):

1 oz. Campari
1 oz. Sweet Vermouth
2 1/2 - 3 oz good quality Champagne
Garnish:  Lemon Twist
Glass:  chilled martini

Measure campari & sweet vermouth into a mixing glass.  Add ice,
shake (yes, shake) and strain into a chilled martini glass.  Top with
champagne.  Add lemon twist. 

Enjoy!
Audrey

This post, which appears here in this thread (it's delicious, by the way) got me thinking about cocktails that involve champagne as an ingredient but are not "champagne cocktails." This is to say, cocktails made with a mixture of liquors and then lightened with champagne rather than drinks that are fundamentally champagne with stuff added in (Bellinis, etc.). I've always enjoyed this style when I have had them away from home, but have never made one myself until trying the ChamPino.

So... any other recommendations? We've got a lot of leftover champagne bottles taking up space in the 'fridge.
Samuel Lloyd Kinsey

#2 Brad Ballinger

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Posted 25 May 2004 - 05:58 PM

Sam,

There's a cocktail called French 75 Cocktail, of which there must be a number of variations on the recipe, which is named for a gun used in World War I. One recipe is...

5 ounces chilled Champagne
1/4 ounce gin
1/4 ounce Cointreau
1/4 ounce lemon juice

Shake up everything but the Champagne in a cocktail shaker filled with ice. Strain into a chilled Champagne flute whose rim has been dipped in sugar. Top with Champagne.
We cannot employ the mind to advantage when we are filled with excessive food and drink - Cicero

#3 Libationgoddess

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Posted 25 May 2004 - 06:18 PM

I'm so happy you enjoyed it! I've got another one for you---this one is very popular with our guests:

The Old Cuban (a champagne mojito)(Old=Anejo / Cuban=Origins)
3/4 oz. Fresh Lime Juice
1 oz. Simple syrup (1 to 1)
6-8 mint leaves
2 good dashes Angostura
1 1/2 oz. Bacardi 8 Year
2 - 3 oz. Good quality champagne
Garnish: mint flecks (you can also add a sugar-rolled vanilla bean for a more festive presentation)
Measure lime juice, simple syrup, and mint into a mixing glass. Muddle well.
Add bitters, rum, and ice. Shake well and strain into a chilled martini glass.
Top with champagne

I love mojitos, and wanted something that could stand up equally as well on New Years eve as well as throughout the summer. I used an aged rum because you lose the qualities of a white rum with the addition of champagne; it just tastes too thin. The aged rum still maintains a nice body when lengthened with the champagne, and the bitters add wonderful depth----i like them in my regular mojitos as well. I hope you enjoy!

Audrey

#4 slkinsey

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Posted 25 May 2004 - 07:30 PM

Sounds tasty! What are "mint flecks?" Are you talking about the little pieces of mint that break off during the muddling and make it past the strainer? Or is it something that is prepared separately?

As as aside, I often find the broken-up bits of mint distracting (in a "strain the drink through your teeth" kind of way) when I make regular mojitos.
Samuel Lloyd Kinsey

#5 beans

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Posted 26 May 2004 - 08:25 AM

Sam,

Something similar to this?

Posted Image

#6 Carolyn Tillie

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Posted 26 May 2004 - 08:38 AM

Sam,

There's a cocktail called French 75 Cocktail, of which there must be a number of variations on the recipe, which is named for a gun used in World War I. One recipe is...

5 ounces chilled Champagne
1/4 ounce gin
1/4 ounce Cointreau
1/4 ounce lemon juice

Shake up everything but the Champagne in a cocktail shaker filled with ice. Strain into a chilled Champagne flute whose rim has been dipped in sugar. Top with Champagne.

Fascinating. The Patina Group of restaurants makes what they call a French 75 but use cognac instead of gin. Instead of a flute, they serve it in a martini glass, also dipped in sugar.

I always loved it...

#7 slkinsey

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Posted 26 May 2004 - 09:04 AM

Great picture, beans. What is it? Definitely has a more "carefully layered" look than any of the ones I have made.
Samuel Lloyd Kinsey

#8 beans

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Posted 26 May 2004 - 09:19 AM

Raspberry Champagne Cocktail
1 ounce Stolichnaya Razberi
1/2 ounce Cointreau
Chambord
Brut Champagne

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Fill near to rim with Brut champagne/sparkling wine; sink a few drops of Chambord along the side of the cocktail glass by very slowly dribbling liqueur (will go to the bottom if done correctly) and serve with skewered raspberries.



eGCI Evolving Cocktails

A twist would be a nice addition as well. The brut balances out the sweetness. I was in a berry mood when I thought up that recipe. Kinda like a dessert, one serving is fine.

This little book is an excellent resource on Champagne cocktails. It provided some inspiration. :smile:




edit: :blush: That really should read as "Combine the Stoli and Cointreau in an ice filled shaker...." How with all of that editing did boo boos leak out? :blink:

Edited by beans, 26 May 2004 - 09:22 AM.


#9 slkinsey

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Posted 26 May 2004 - 09:22 AM

Interesting! The Chambord makes a nice visual effect.
Samuel Lloyd Kinsey

#10 Dan Ryan

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Posted 26 May 2004 - 09:42 AM

The Russian Spring Punch is one that uses champagne as a final fizz.

Here are two of my sparkling jobs.

Melbellini
glass: flute
1 shot fresh white peach purée
1 spoon fresh raspberry purée
1 spoon creme de framboise
top up with prosecco

Add first three ingredients to glass and stir, then top up with prosecco. Bellinis are great, and so is peach melba. How hard could it be to reach this combination? Be ready to adjust for sweetness/acidity according to how ripe your fruit is.


Solano
glass: flute
1 spoon creme de cassis
1½ shots grapefruit juice
top up with prosecco / sparkling wine

Add first two ingredients to glass and stir, then top up with prosecco. Another blackcurrant and grapefruit combo, this makes a great aperitif.

#11 tsquare

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Posted 26 May 2004 - 10:31 AM

Sam,

There's a cocktail called French 75 Cocktail, of which there must be a number of variations on the recipe, which is named for a gun used in World War I.  One recipe is...

5 ounces chilled Champagne
1/4 ounce gin
1/4 ounce Cointreau
1/4 ounce lemon juice

Shake up everything but the Champagne in a cocktail shaker filled with ice.  Strain into a chilled Champagne flute whose rim has been dipped in sugar.  Top with Champagne.

Fascinating. The Patina Group of restaurants makes what they call a French 75 but use cognac instead of gin. Instead of a flute, they serve it in a martini glass, also dipped in sugar.

I always loved it...

Good discussion on this in the "French" cocktails thread.
cheers

Edited by tsquare, 26 May 2004 - 10:33 AM.


#12 slkinsey

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Posted 02 June 2004 - 10:30 AM

The Old Cuban (a champagne mojito)(Old=Anejo / Cuban=Origins)
3/4 oz. Fresh Lime Juice
1 oz. Simple syrup (1 to 1)
6-8 mint leaves
2 good dashes Angostura
1 1/2 oz. Bacardi 8 Year
2 - 3 oz. Good quality champagne
Garnish: mint flecks (you can also add a sugar-rolled vanilla bean for a more festive presentation)
Measure lime juice, simple syrup, and mint into a mixing glass. Muddle well.
Add bitters, rum, and ice. Shake well and strain into a chilled martini glass.
Top with champagne

Made this one last PM, and it was well recieved by all. Nice drink.
Samuel Lloyd Kinsey

#13 paul mitchell

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Posted 02 June 2004 - 10:43 AM

5 oz champagne
splash grand marnier
splash hennesy xo

=

$25 cocktail

#14 Varmint

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Posted 03 June 2004 - 07:36 AM

In preparation for my "Gulf Coast Interactive Dinner," I asked if there was a champagne cocktail that could be representative of the New Orleans or Gulf Coast style. Any suggestions, as I'd like to serve something light before dinner?
Dean McCord
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#15 slkinsey

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Posted 03 June 2004 - 07:55 AM

Much like Audrey's champagne riff on a Mojito, you could try a champagne riff on a Sazerac, which consists of rye (or sometimes bourbon) with Peychaud's bitters, a dash of absinthe-substitute (e.g., Pernod, Ricard, etc.) and a lemon twist.

Does it get more classic New Orleans than the Sazerac?
Samuel Lloyd Kinsey

#16 beans

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Posted 03 June 2004 - 02:59 PM

In preparation for my "Gulf Coast Interactive Dinner," I asked if there was a champagne cocktail that could be representative of the New Orleans or Gulf Coast style. Any suggestions, as I'd like to serve something light before dinner?

cross referencing for Varmint :cool:

(I hope the link works).

#17 HaroldJoyce

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Posted 16 July 2004 - 07:09 AM

Eat-A-Peach from Manhattan's Mocca @ the corner of Church and Reade

I believe the recipe is this:

Zygo Energy Vodka
Peach Puree
Fresh Lime Juice
Simple Syrup

Shaken and strained into a martini glass
with a champagne float
garnished with an orange wheel

www.energyvodka.com

#18 bergerka

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Posted 16 July 2004 - 07:43 AM

Not sure if this counts as a cocktail, but I had one at Franny's last night and god DAMN it was good. It was prosecco with lovage-infused sugar syrup, garnished with lime. :wub:

K
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Provolone flatbread goat's head soup
Gruyere cheese angelhair please
And a vichyssoise and a cabbage and a crawfish claws.
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#19 cdh

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Posted 16 July 2004 - 04:18 PM

That sounds like a really fancy Cel-ray... kinda appealing, actually.
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#20 SBonner

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Posted 07 August 2004 - 10:00 AM

I tried a refreshing Champagne cocktail in London. Here's the simple recipe:

1 oz vodka
two slices fresh ginger

Shake in iced shaker

Pour into a flute and top up with Lanson Brut.

Tasty!
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#21 Susan in FL

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Posted 28 August 2004 - 09:09 AM

Just discovered this thread... great ideas.

This past week when dining out my drink before dinner was a Primodonna (I was at Primo restaurant in Orlando :wink: ). It was simply Prosecco and passion fruit juice. However they did it, they did it just right. I'll have to do lots of experimentation at home for just the right proportions and just the right Prosecco.
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#22 suzilightning

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Posted 02 September 2004 - 04:14 PM

I'll have to do lots of experimentation at home for just the right proportions and just the right Prosecco.

susan, if you can find it you might like to work with bel casel or zardetto.

thank you all for the good ideas. lately i've been drinking equal portions of a brut and french limonade. very refreshing but i see i am going to have to do some experimenting.... :blink:
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#23 Gifted Gourmet

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Posted 28 December 2005 - 07:41 AM

article from the Washington Post

At both IndeBleu and Topaz in Washington, the favored color for champagne cocktails is blue. IndeBleu bartender Tim Stover combines champagne with a splash of Blue Curacao and Grand Marnier to create the Bleu Sky. At Topaz, the signature Blue Nirvana cocktail has a citrus twist, thanks to flavored vodka and sour mix.  Degrees bar in Georgetown goes the red route with some cranberry juice and a whiff of Grand Marnier. At Zengo in Chinatown, the margarita gets turned on its head with some raspberry puree and a float of champagne. And at Poste Moderne Brasserie in the Penn Quarter, bartender Gina Chersevani keeps her guests healthy with champagne mixed with blueberry pomegranate juice.

Lots of cool recipes in this article ...

photo gallery of these colorful cocktails .. click on the right for a panoply of cool options ... I like the Poinsettia Fizz .... :wink:

Actually, they all sound delightful! What do you add to your champagne to make it even more festive?
Melissa Goodman aka "Gifted Gourmet"


#24 Splificator

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Posted 28 December 2005 - 08:56 AM

What do you add to your champagne to make it even more festive?

A slug of rye, a splash of maraschino, a splash of simple syrup and a couple of dashes of Angostura bitters. Not very colorful, I suppose, but pretty durn tasty.
aka David Wondrich

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#25 TongoRad

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Posted 28 December 2005 - 09:23 AM

Lately I've been enjoying prosecco with a splash of amaro and a touch of sugar, and a slice of orange when the mood strikes (I use lime if it is made with campari). It is quite a nice drink to enjoy year round, particularly in the summer, though I did just have a few this past Christmas Eve.
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#26 Alchemist

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Posted 28 December 2005 - 10:14 AM

If you like color, muddle some srtawberrys, raspberrys, blackberrys, whatever is nice and fresh, in a shaker, add some lemon juice (I don't what size glass you are using so i can't really give you exact measurements) the same amount of simple syrup, twice that of gin and then a healthy dose of champers. Good, and good for you.



A DUSTY SHAKER LEADS TO A THIRSTY LIFE

#27 divalasvegas

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Posted 28 December 2005 - 10:16 AM

Thanks GG these look delicious. However, I was wondering why no usage of pear or apple flavors? I was thinking of some dry sparkling wine/champagne, ginger liqueur, pear eau de vie, maybe a little pear juice, with a garnish of orange zest? Not as gorgeous as these but perhaps a bit more seasonal.

Now where can I buy those glasses used for the poinsettia cocktail? :smile:
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#28 M.X.Hassett

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Posted 28 December 2005 - 10:16 AM

Well I like to stick to the original (and work from there):

Champagne Cocktail.
(Pint bottle of wine for three goblets.)
(Per glass.)
Take 1 lump of sugar.
1 or 2 dashes Angostura bitters.
1 small lump of ice.

Fill the goblet with wine, stir up with a spoon, and serve with a thin piece of twisted lemon peel. A quart bottle of wine will make six cocktails.

from Jerry Thomas' Bar-Tender's Guide with maybe some Cog. or Brandy though Splifs recipe sounds great.

Thanks to Darcy our very own dsoneil for making this great resource avaible online.

Edited by M.X.Hassett, 28 December 2005 - 10:16 AM.

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#29 OnigiriFB

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Posted 28 December 2005 - 08:28 PM

We are doing Kir Royales with Chambord instead of Creme de Cassis. A nice touch will be the raspberry dropped into the glass.

#30 ThinkingBartender

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Posted 26 January 2006 - 03:04 AM

Here is my adaptation of a Russian Spring Punch...

Belladonna

1 shot vodka,
1 shot fresh lemon juice,
1/2 shot sugar syrup,
1/2 shot peach puree,
1/2 shot peach liqueur.

Shake with ice, and then strain into an ice-filled tall glass. Top with sparkling wine.
Garnish with a slice of lemon.

The unimaginative would probably call this something like a Peach Spring Punch.


Cheers!

George S.