Entertaining: Signature Cocktails – Champagne Cocktail
Nothing screams “special occasion” more than hearing the cork pop on a bottle of champagne. And, certainly no glitzy New Year’s Eve celebration would be complete without clinking glasses filled with the luscious sparkling wine while singing Auld Lang Syne when the ball drops. But, this year, why not raise the bar on the bubbly by toasting 2013 with a marvelous cocktail instead? The Champagne Cocktail, dating as far back as the Civil War era in the United States, is suave, sophisticated elegance in a flute – a silky mixture of champagne and a sugar cube soaked in angostura bitters that makes the perfect, swanky sip to ring in the New Year.
Although bubbling wines under diverse appellations abound throughout the world, only the ones from the Champagne region of northeast France can be called true champagne. Really excellent bottles of champagne are quite costly – but the addition of sugar and bitters in this lovely cocktail can nicely round out a less expensive one, like spumante or Prosecco.
Here’s what you’ll need to make one cocktail:
- 1 sugar cube
- several dashes of angostura bitters
- cold, dry champagne
- twist of lemon peel, optional
Add the sugar cube to the bottom of a chilled champagne glass; shake the bitters directly onto the sugar cube to coat; slowly pour in the champagne to fill the glass. Garnish with the lemon twist, if using.
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