Champagne Cocktails

To celebrate Valentine’s Day, it was only fitting to pop a bottle of bubbly and have a glass or two.  After doing some searching around online, I discovered a few champagne cocktails and spurred from that, a few modifications!

PS. These aren’t your typical ‘let’s just add fruit, fruit juice or sweet stuff to champagne’ kind of cocktails.

There was a pairing for Green Chartreuse and Champagne, and a punch cocktail that contained Sherry.  Curious, I decided to deviate from those recipes and try to mix the two ingredients with the addition of some Luxardo just to see how it would go.  Surprisingly enough, the Champagne highlights the high alcohol acidity of the herbal Green Chartreuse.  In many cocktails, usually gin based, I’ve found that specific characteristic gets covered up, but the Champagne does a good job of bringing it full frontal.  By adding the Sherry, I got a similar flavor profile that took the Chartreuse down a notch and made it more palatable.  The Luxardo adds a bit of sweetness which really complements the sherry.  Some lemon, takes the edge off a bit and adds a bit more complexity to the nose.  So think of the flavor profile like this – a spike of herbal acidity with a sweeter buttery finish.. I call it – Gumby on an Acid Trip.

Gumby on an Acid Trip1/2 oz Sherry
1/2 oz Green Chartreuse
1/2 bar spool of Maraschino
1 lemon worth of fresh squeezed lemon juice
3 oz Champagne

Mix the first 4 ingredients over ice (stirred) and strain into a Champagne glass.. you’ll notice we only had snifters, but they serve a similar purpose.  Top off with Champagne & serve.

Using a bit bolder perspective, there’s also a slightly modified Champagne cocktail which brings out the booziness of the Cognac and the boldness of the Angostura bitters.

Champagne Cocktail1/2 oz Cognac
2 dashes of Angostura bitters
1 squirt of Agave Nectar *in place of a sugar cube
3 oz Champagne

Mix the first 3 ingredients over ice (stirred) and strain into a Champagne glass.  Top off with Champagne & serve.

There’s practically a whole bottle of champagne left since I’ve only used 6 ounces so far.. which means.. 1 more cocktail.  This one is bold and in your face and contains one of the ingredients I’ve totally fallen in love with – Campari.  I’ve been making a slightly sweeter variation of this one since this past summer so I hope you’ll enjoy this sparkling negroni called Aperitif.

Aperitif1 oz London Dry Gin
1 oz Campari
1 oz Sweet Vermouth
3 oz Champagne

Mix the first 3 ingredients over ice (stirred) and strain into a Champagne glass.  Top off with Champagne & serve.

Thoughts?