Ode to a Classic Champagne Cocktail
I get asked quite frequently what my favorite cocktail is. And I always feel like people are a tad bit disappointed when I say it's a good ole Classic Champagne Cocktail. As if cocktails with champagne (or, more accurately, usually, sparkling wine), are somehow cheating at being cocktails.
JUST LET ME LOVE MY DRINK IN PEACE!!!
So let's talk about the Classic Champagne Cocktail, shall we? Just because it has champagne in it (or sparkling wine!) does not a Classic Champagne Cocktail make. A French 75, a Kir Royale, a Mimosa...all cocktails with champagne (or sparkling wine!)...but not a Champagne Cocktail. Ya dig? Oh, semantics.
The actual origin of the Champagne Cocktail is a little unclear, as the origins of most ye olden times cocktails seem to be. So is the actual recipe--but mostly they all call for some variation on a bitter-soaked sugar cube, a twist of either lemon or orange, and dry bubbly. Cognac is often added to the mix. With all that being said, the recipe below is my personal interpretation of the classic that I drink probably too frequently (and then below that, a fun little riff on it).
K A T E ' S S U P E R A U T H E N T I C
C L A S S I C C H A M P A G N E C O C K T A I L
Makes one serving.
Chilled sparkling dry rosé wine
3/4 oz chilled cognac (optional)
sugar cube
three drops Angostura Bitters
Orange twist
Chill your champagne flute or coupe. Just before preparing, I personally like to rub the outside edge of the glass with the orange twist, but you don't have to do this. Place your sugar cube on a spoon and drop your bitters onto it, allowing it to soak them up. Most recipes are going to tell you to use two drops, but I happen to like mine a little more Angostura-forward so I go three. You do you. Place soaked cube in the bottom of your chilled glass. Here's where you might want to add some chilled cognac if you're into it. Again, you don't have to do this--this is a lovely drink without it. Now carefully top with chilled bubbly. Twist your orange peel to express it across the top of your drink and drop it in for garnish. Or if you're staging photos for a blog post, painstakingly use tiny cookie cutters to cut star shapes out of the peel.
Gawd, I love these things. Can't. Stop. Drinking them. And since they're so damned good, how about I completely change them with a Grapefruit-Lavender variation? GREAT IDEA, KATE!!!
G R A P E F R U I T - L A V E N D E R C H A M P A G N E C O C K T A I L
Makes one serving.
Chilled dry sparkling rosé wine
sugar cube
2 drops lavender bitters
grapefruit twist
fresh lavender blossom
Chill your damned glass, people. When you're ready to serve, rub the outside rim of the glass with grapefruit peel and lavender blossom. Drop two drops of lavender bitters onto your sugar cube and allow to absorb, then drop said sugar cube into the bottom of your prepped glass. Carefully add champagne. Twist grapefruit peel over the top and drop it in, garnish with lavender blossom. Or, make a tiny floating buoy of grapefruit peel for your lavender blossom to float around in. It's extremely practical.
And I'll just go ahead and finish this post out with a photo of this glorious chicken:
K, byeeeeeeee.