5 Champagne cocktails to try out on Holidays02-01-2018
Champagne is the star of this holiday season.
For even more sparkle on your taste buds, here are recipes for 5 Champagne cocktails.
The Mojito Royal
This recipe is a luxurious variant of the renowned Mojito, as the sparkling water is replaced with Champagne. It is very easy to make, in the same way as a standard Mojito with, for one glass, 6 cl white rum, fresh mint, 2 teaspoons powdered sugar and lime.
Make this Royal Mojito recipe directly in large rocks glass. Dice the lime and crush it well with the sugar in the glass using a muddler or a pestle. Add the fresh mint to the mixture and grind it gently without breaking it up. Fill the glass halfway with crushed ice and add the rum. Mix and top off with Champagne.
This is the traditional aperitif enjoyed in the Champagne region. The cocktail is a spinoff of soupe angevine, a cocktail from the Anjou region. It is made with lime, Cointreau, sugar cane syrup and Champagne. Variations of this cocktail can also be made using fruits, fruit syrups or fruit creams or liqueurs. The most common combinations are raspberry, litchi, peach, lime, orange liqueur, melon, strawberry, grenadine and pineapple.
Pour a bottle of Champagne into a large pitcher. Add 10 cl Cointreau, 10 cl sugar cane syrup and 10 cl lime juice. Mix the ingredients well with a wooden spoon. Pour into a cocktail glass and garnish with a slice of lime. You can also frost the rim of your glass with sugar. To do this, lightly dip the rim of the glass in syrup or rub the rim with a slice of lemon, then dip it into some brown sugar. A treat for the eyes and taste buds!
The Mimosa is a cocktail made with Champagne and iced citrus juice, most commonly orange juice. It is traditionally served in a Champagne flute at brunch, at weddings or during the holiday season. Its name is believed to come from the similarity between the colour and texture of the drink and those of the mimosa flower.
The Mimosa is mixed directly in a flute. First pour in 5 cl of orange juice. Add 1 teaspoon of triple sec, then slowly pour in 10 cl of refreshing, bubbly Champagne. Remember to put your bottle of Champagne back into the fridge to mix your cocktails just before serving. If you can, squeeze your oranges yourself and filter out the pulp. To top it all off, decorate the glass with a slice of orange peel.
The French 75
Legend has it that the French 75 was created in 1915 by Harry MacElhone at Harry’s New York Bar, today known as Harry’s Bar, in Paris. This cocktail had its moment of glory in The Savoy Cocktail Book by Harry Craddocks, published in 1930 and considered as the Bible of cocktail recipe books. The name of the cocktail is believed to come from a 75-mm French cannon used during World War One.
Pour 1 cl sugar cane syrup, 3 cl gin and 2 cl lime juice into a Champagne coupe. Add chilled Champagne to the mix. For the garnish, add a cherry to the bottom of the glass and a slice of orange peel on the rim.
Bellini with champagne
This cocktail is a favourite with our Italian neighbours. Originally made using Italian sparkling wine, it is also delicious with Champagne. To make a Bellini, simply mix Champagne, a few drops of sugar cane syrup and some peach puree.
Chill the Champagne glasses in the refrigerator. Blend the peaches with a small bit of syrup, then strain to obtain a fine puree. Pour 2 tablespoons of peach puree into a Champagne glass and then add 0.5 cl of sugar cane syrup. Add the Champagne just before serving.
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