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Champagne Cocktails

Champagne Classic

Submitted by svetlio on Mon, 05/16/2011 - 00:48
Cocktail Recipe: 

25ml. Brandy
1 Brown sugar cube
2 Dashes Angostura Bitters
Champagne to top up

Soak the sugar cube with Angostura Bitters, place the soaked sugar cube in the bottom of a champagne glass add the Brandy,stir, then gently pour the champagne and serve.

Mimosa

Submitted by svetlio on Thu, 05/05/2011 - 23:05
Cocktail Recipe: 

30ml. Orange Juice
Dash of Grand Marnier
Champagne to top up
Garnish: Orange twist
Pour all ingredients into a champagne glass, top up with champagne, garnish and serve.

Cowboy45

Submitted by svetlio on Tue, 02/15/2011 - 23:55
Cocktail Recipe: 

30ml. Gin
15ml. Lemon Juice
5ml. Sugar syrup
2 mint leaves
Champagne to top up
No garnish

Muddle the Gin, Lemon Juice, Sugar syrup and the mint and then sake with ice, strain into champagne glass top up with the champagne and serve.

Kir Royale

Submitted by irgynet on Tue, 10/05/2010 - 17:37
Cocktail Recipe: 

15ml. creme de cassis
Champagne to top up

Add creme de cassis to a champagne flute and top with champagne. Stir gentli and serve

The German soldiers who ransacked a French village's supply of wine didn't know what they were starting. The villagers weren't going to give up their precious wine that easily! A rescue party led by Canon Felix Kir, the local priest, brought about the derailment of the train carrying the soldiers and the wine, thus allowing the villagers to take back what was rightfully theirs.

For this deed of heroism, it's said that the villagers created and named the Kir in the priest's honour.

Bellini

Submitted by irgynet on Tue, 10/05/2010 - 12:14
Bellini Cocktail
Cocktail Recipe: 

30ml. Peach juice
dash of Archers
Chanpagne to top up
Garnish: peel of peach

Harry’s Bar in Venice is famous for far more than just its' Bellini recipe. This well known reported haunt of Ernest Hemingway and Orson Welles was opened in 1931. In 1948 Giuseppi Cipriani created the Bellini which was reportedly inspired by the 15th-century Venetian painter Giovanni Bellini.

Giuseppi’s recipe took a long time tradition of marinating fresh peaches in wine to a new level. By mixing fresh white peach puree and champagne Giuseppi had created a new sensation.

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