Crisp, effervescent, and inherently celebratory – sometimes
I wonder why anyone would ever want to add anything to a perfect glass of
bubbly. But then I remember the deliciousness that is a French 75.
Champagne’s history of collaboration in cocktails goes back
hundreds of years. Based on recipes and tasting notes from the time, it seems
that bartenders began adding champagne to their alcoholic punches in the 1700s
to introduce acidity and alcohol to the sweet mixes. These recipes evolved over
the ensuing years to adapt to developments in champagne production and to
changing consumer tastes.
The recipe that we
would today call the “champagne cocktail,” featuring a bitters-soaked sugar
cube and a splash of cognac topped with champagne, came about in the mid-1800s.
Champagnes of the day were far sweeter than the brut styles that are most
popular today, but the classic cocktail has persisted. Bartenders around the
world have since adapted their own variations and punches inspired by the
festive tipple. Here are a few of my favorites.
Aperol spritz: An Italian creation, featuring prosecco +
Aperol + a dash of soda (this one can be re-vamped with the liquor of your
choice)
Bellini: Another Italian version, prosecco + white peach puree
French 75: Champagne + gin + lemon
Kir Royale: Crème de cassis + champagne
Mimosa: Champagne + orange juice (and a splash of triple sec if you’re feeling
adventurous)
Sbagliato: Another credit to the Italians, with prosecco + sweet vermouth +
Campari + a splash of soda
Sources:
Love it! This is literally a list of all my favorite cocktails (except I'm allergic to Aperol).
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