Strawberry Kir Royale
How to make the Strawberry Kir Royale – Mix Strawberries and Sugar in a bowl and let stand for 5-10 minutes. Stir occasionally. Divide into two White Wine Glasses, add champagne and Creme de Cassis.
RECIPES THAT INCLUDE:
Using champagne as a cocktail mixer adds a touch of elegance, effervescence, and celebratory flair to drinks. Champagne cocktails have been enjoyed for centuries and are particularly popular during special occasions and festive events. Champagne’s light and bubbly nature, along with its subtle flavors, make it a versatile ingredient for crafting delightful and refreshing cocktails.
Champagne can be used as a base or a topper in cocktails, depending on the desired effect. It adds a crisp and lively element to drinks, enhancing the overall drinking experience. The bubbles and acidity of champagne can help balance the sweetness of other ingredients, creating a well-rounded and harmonious flavor profile.
Classic champagne cocktails include the timeless Champagne Cocktail, which combines champagne, sugar, and a dash of bitters, garnished with a lemon twist. The Mimosa, made with equal parts champagne and orange juice, is another beloved classic that is often enjoyed during brunch or festive gatherings.
Beyond the classics, creative mixologists have developed a wide range of champagne-based cocktails that offer exciting flavor combinations. For example, the French 75 combines champagne, gin, lemon juice, and sugar, resulting in a sparkling and citrusy concoction. The Bellini, made with champagne and peach puree or peach liqueur, provides a fruity and refreshing option.
Champagne cocktails can also be personalized and adapted to individual preferences by incorporating various fruits, herbs, or liqueurs. Adding a splash of flavored liqueur, such as elderflower, raspberry, or pomegranate, can enhance the complexity of the cocktail and introduce new dimensions of flavor.
When using champagne as a cocktail mixer, it is important to handle it with care to preserve its effervescence. Pouring champagne gently or stirring the cocktail rather than vigorous shaking can help maintain the bubbles. It is also recommended to chill the champagne and other ingredients beforehand to ensure a refreshing and balanced drink.
Champagne cocktails are versatile and suitable for a range of occasions. They can be enjoyed as an aperitif, a celebratory toast, or a festive addition to a brunch menu. The elegance and effervescence of champagne add a touch of sophistication and make any occasion feel special.
In summary, using champagne as a cocktail mixer brings a touch of luxury and effervescence to drinks. Whether it’s a classic recipe or a modern creation, champagne cocktails offer a refreshing and celebratory experience. With its lively bubbles and subtle flavors, champagne serves as a versatile base or topper, allowing mixologists to create delightful and elegant concoctions for various occasions.
How to make the Strawberry Kir Royale – Mix Strawberries and Sugar in a bowl and let stand for 5-10 minutes. Stir occasionally. Divide into two White Wine Glasses, add champagne and Creme de Cassis.
How to make the Monarchy Luau Punch – Remove rind and core from Pineapple, coarsely chop fruit. Combine Pineapple, Brandy and Sugar, marinate 6 hours or overnight. Pour Pineapple Juice into a ring mold and freeze. Add wine to Pineapple-Brandy Mixture, refrigerate 30 minutes. Add Pineapple Juice ring and champagne just before serving.
How to make the Marianne – Blend Strawberries, raspberries and Apple Juice until it is slushy. Fill each champagne flute halfway with fruit Mix. Fill the remaining flute with champagne, and stir until champagne and fruit Mix are Mixed. Top off with Whipped Cream (optional).
How to make the Champagne Cobbler – Muddle the fruit and maraschino in the bottom of a bar glass. Add Ice and champagne, stir gently and strain into a champagne flute. Garnish with flamed Orange Peel, and serve.
How to make the Bombay Bellini – Pour Mango Puree into glass and slowly add champagne. Stir gently. Garnish with a Mango slIce.
How to make the Girlie Martini – Coat the inside of a chilled Cocktail Glass with Dry Vermouth. In a Mixing glass filled halfway with Crushed Ice, combine Vodka, champagne and Maraschino Liqueur. Stir and strain into the Cocktail Glass. Garnish with an Olive and a Maraschino Cherry on a cocktail skewer.
How to make the Alfonso – In a wine glass, add the Bitters to the Sugar. Then add the dubonnet and a tsp. of Ice. Fill the glass with champagne, stir gently and garnish with a twist of Lemon Peel.
How to make the Amsterdamned – Add all the ingredients except the champagne to a cocktail shaker with some Crushed Ice. Shake well. Pour the champagne into a Cocktail Glass. Add the Mixture, garnish it with some Mint leaves, and serve.
How to make the Strawberry Bolle – Sprinkle strawbs with Sugar, add one bottle cider. Chill for several hours. To serve, pour into large bowl with Ice, add the rest of the wine. Serve in small wine glasses.
How to make the Typhoon – Shake all ingredients (except champagne) with Ice and strain into a Collins Glass over Ice Cubes. Fill glass with chilled champagne, stir lightly, and serve.
How to make the Seelbach Cocktail – Add bourbon, Bitters, and Triple Sec first. Fill rest of glass with champagne. Depending on the size up your flute, you might need to put less bourbon in. Garnish with Orange twist.
How to make the Sauterne – Mix the Cognac and Curacao several hours ahead of time. When ready to serve, pour the necessary amount of this Mixture over a block of Ice or Ice mold in a *cold* Punch bowl, and add *thoroughly chilled* champagne. Stir and serve at once, WITHOUT LADLING BACK AND FORTH OVER THE Ice, as this will eliminate the bubbles.
COCKTAIL
RECIPES
How to make the Bon Voyage #2 – Blend all ingredients and pour. Enjoy as a last drink of the
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How to make the Champagne Collins Glass – Pour the white Curacao and Cognac into a White Wine Glass. Add
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How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
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How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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