Spirits & Cocktails

Snooth User: napagirl68

Fav Champagne cocktails BESIDES mimosas...

Posted by napagirl68, Jan 10, 2010.

Would love to hear yours...

Here are a few of mine: 2/3 champagne to 1/3 late harvest orange muscat (Nebbia Winery);
2/3 champagne to 1/3 pomegranite late harvest wine (Bargetto winery), dash Grand Marnier;
2/3 champagne with 1/3 raspberry frambrois (Bonny Doon Vineyards), squeeze of lemon.

I know it's after new year's, but I can always find a reason to open Champagne!

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Replies

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Reply by dmcker, Jan 10, 2010.

What kind of sparkling wine are you using for the base? I've found that a Kir Royale has been the most consistently accessible solution to poor bubbly for me over the years, though I have used Framboise nearly as much as Cassis, and even on one benighted evening Chartreuse. ;-( Even a classic champagne cocktail with good Cognac or Armagnac doesn't seem to work when the champers is crap....

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Reply by napagirl68, Jan 11, 2010.

I used various sparklers... never the crappy stuff, but not the best either. I was just curious if anyone had ideas for different types of "add ins", if you will.

I had a GREAT one at an Asian restaurant here in San Francisco... will have to get back there again so I can get the recipe. Was really great....Another one I had at a different Asian fusion restaurant had basil in it!

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Reply by Rodolphe Boulanger, Jan 11, 2010.

French 75 - named for the ferocious little French 75mm artillery piece that future President Harry Truman, among others, had under his command on the Western front in World War I.

Combine and shake:
-2 oz Cognac or Gin
-1 oz Lemon Juice
-1/2 oz Simple Syrup (or a small spoonful of sugar)
Strain into a chilled glass and top with Champagne.

Or, if it's summertime, strain into a larger glass with crushed and top with even more Champagne.

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Reply by napagirl68, Jan 19, 2010.

@RBoulanger- Thank you for the French 75 recipe! I will try this soon! sounds yum...

@dmcker- thanks for the recommendation for Kir Royale.. a great standby. Haven't had in awhile... will need to revisit. Sounds lovely.

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Reply by dirkwdeyoung, Jan 19, 2010.

Putting anything into a really top champagne seems a bit tragic to me, but a Kirr Royale is a festive aperitif and some people just don't really like straight very dry champagne, so for your guests like that, it is nice to offer this choice and dropping a fresh, clean strawberry into a glass can also be nice.

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Reply by dirkwdeyoung, Jan 19, 2010.

Putting anything into a really top champagne seems tragic, but a Kirr Royale is a festive aperitif and some people just don't really like straight very dry champagne, so for your guests like that, it is nice to offer this choice and dropping a fresh, clean strawberry into a glass can also be fun.

Pousse Rapier is a popular Gascogne Champagne cocktail worth trying:

Pousse Rapier recipe
6 oz Champagne
1 oz creme d'Armagnac
In a sugar rimmed champagne glass, pour the creme d'Armagnac, then fill with champagne. Garnish with a slice of orange.

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Reply by napagirl68, Jan 19, 2010.

@ dirkwdeyoung... Oy! I agree wholeheartedly! I love GREAT champagne, and would not "bastardize" it with "add ins"! LOL! However, for holidays, and some of my dear friends who like a "spark" to their sparkle... I like to come up with creative ideas for Champagne cocktails, especially as a "greet you at the door" glass paired with a specific appetizer, for a party or get together. We have a lot of fun with it, really. I tend to use "mid range" Brut sparklers for this, such as Gloria Ferrar, Roederer, Piper Sonoma... Great sparklers are NOT used for mixing!

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Reply by dirkwdeyoung, Jan 19, 2010.

And I fully agree, et je repete, there are actually some people who don't care for dry champagne and as hosts we should have a clever plan to accomodate them, after all, it is their glass, cheers, Dirk

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Reply by Rodolphe Boulanger, Jan 19, 2010.

@Dirk - what the heck is creme d'Armagnac. I've never seen it in the US, and trust me, I've already spent far too much time looking at shelves of Armagnac and Creme de ____ liqueurs in my life.

Is it anything like Floc de Gascogne?

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Reply by dirkwdeyoung, Jan 19, 2010.

Yes, exact, this is the correct addition for Pousse Rapier.

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Reply by Champagne girl, Jan 19, 2010.

My all time favorite sparkling cocktail (I would never use Champagne, but domestic sparkling wine, Cava or Proseco would be perfect) is 1/3 fresh-squeezed pomegranate juice to 2/3 bubbly. The pomegranates are a bit time consuming and messy, but worth the effort. Great welcome wine at Thanksgiving, and wonderful when pomegranates are in season. Bottled juice will do in a pinch, but you should try the real thing. If you put a few of the seeds (arils) in the bottom of your glass, they add visual interest as they spin around on the bubbles.

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Reply by napagirl68, Feb 10, 2010.

Just revisted this post of mine for Valentine's.... all ideas sound worthy of exploration.... sometimes, I am just in the mood for something more "jarring" or "intense", for lack of a better term. It is rare that I like this kinda thing.. but it does happen.. whoo hoo!

I saw one on the food network the other day... Strong brewed espresso, hot, add in high quality dark chocolate and Kaluha- whisk to combine. Chill for hours... when ready to serve, pour small amount (1/4- 1/3) syrup mix into champagne glass and add prosecco or other sparkler...

I might add Frambroise to the above...

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Reply by Girl Drink Drunk, Feb 11, 2010.

I dig lychee fruit with bubbles. Also, Canton ginger liquer is killer.

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Reply by napagirl68, Feb 11, 2010.

@GDD- am seeking out Canton Ginger liquer... sounds lovely!!! I really love ginger...

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Reply by Rodolphe Boulanger, Feb 11, 2010.

Use the Canton sparingly, it is very flavorful.

Another good V-day choice is to add 4 parts Champagne to 1 part St. Germain Elderflower Liqueur. Then drop a whole frozen strawberry into the glass as a garnish.

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Reply by Philip James, Feb 11, 2010.

Late to the game, but I wanted to second RBoulanger's recommendation of the French 75

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Reply by Liselle, Feb 21, 2010.

I second using a splash of St. Germaine; it seems sweet, but it's the sweetness of a floral perfume, not sugar. Just wonderful when champagne is too dry for my taste.

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Reply by fibo86, Feb 22, 2010.

St Germaine rocks however it certainly has a good dose of sugar in it, it's good in so many things......I'll try that option soon.

@RB will be trying that cocktail this weekend.

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Reply by amour, Feb 22, 2010.

This is not a Champagne cocktail but a PRSECCO one
and even though I do not like PROSECCO, many friends do....

It is Prosecco combined with PEACH JUICE to make a BELLINI....THE MOST FAMOUS COCKTAIL IN VENICE !!!

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Reply by StevenBabb, Jun 4, 2010.

wow.... i'm super late to this game...

i've bartended here and there for the better part of 7 1/2 years now...and all of your recipes are great and i wanted to add a little twist....

try using sparkling wine/cava/prosecco/what have you as an additive or a topper to great cocktails.... especialy for the summer time, a nice sparkle and sprits to liven up a drink....

try this recipe:

1 oz of a mandirin flavored vodka (for all intensive purposes i use absolute mandarin, no need in mixing with expensive stuff)

1/2 oz of kirns nector peach

1/2 oz kirns nector mango

shake with ice and strain into a martini glass

top with a sparkling (i like to use gloria ferar blanc de noirs or even mumm's napa valley brut)

this makes a great drink, especialy in warm weather. you can increase the ingrideints and serve over ice if you like.....

just thought i would drop my two cents....

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