Champagne Cocktails
a bit of Christmas decadence
What could be more indulgent than a Champagne Cocktail ? You could also use Prosecco or Cava and get pretty much the same drink – the Spirits masking any big difference in flavour.
Classic Champagne Cocktail
Serving this cocktail in a tall flute rather than a Champagne Coupe glass allows the sugar cube to sink to the bottom of the glass where it will push the wonderful bubbles upward.
Ingredients
75ml Very cold Champagne
10ml of Cognac
Few drops of Angostura bitters
1 white Sugar Cube
Strip of Orange peel
Method
Drizzle the bitters over the sugar cube making sure its fully coated
Place the cube into a champagne flute, then pour over the cognac.
Slowly pour over the chilled champagne.
Twist the orange peel directly over the glass to release the natural oils (you could also rub the peel – Orange side down around the edge of the glass)
Drop peel into glass and serve
Bubbly Mojito
A dream cocktail if you love Mojitos and bubbly. Perfect for Christmas Eve or even Christmas Day breakfast !
25ml white rum
Juice of ½ a lime
1 tsp sugar syrup
Dash or two of Angostura bitters
Handful of mint leaves – about 6
Champagne / Prosecco / Cava
Ice
Method
Put a handful of ice cubes into glass then add slightly bruised mint leaves (see below)
Add rum, lime juice, sugar syrup and the bitters.
Stir and then top up with champagne or your favourite bubbly.
Bruising Mint leaves is a wonderful way to get the flavours of mint without getting the bitterness. Simply lay a few mint leaves in the palm of your hands and give a firm clap to release the flavours.
