CHAMPAGNE SWEET RECIPES
CLASSIC CHAMPAGNE COCKTAIL RECIPE - NYT COOKING
This minimalist drink of sugar that’s been soaked in bitters and topped with Champagne was first mentioned in Jerry Thomas’s book 1862 “How to Mix Drinks.” It’s both festive and resplendent with bubbles as written, but there’s also room to customize: Split the amount of Angostura bitters with a lesser-used bitter (grapefruit, celery, orange, persimmon, for example) from your bar. Trade granulated or Demerara sugar for the sugar cube: The drink’s flavor will remain the same, lacking only in the drama of the cube bubbling to its demise at the base of the glass. Finally, use Champagne if you’re on a champagne budget, and dry sparkling wine if you’re not.
Provided by Rebekah Peppler
Yield 1 drink
Number Of Ingredients 4
Steps:
- Add the sugar cube to a chilled champagne glass. Douse with bitters, then top slowly with Champagne. Garnish with the lemon twist.
BUBBLY CHAMPAGNE PUNCH RECIPE: HOW TO MAKE IT
This champagne punch, served at my wedding, continues to this day to be the elegant drink we serve at special events. —Anita Geoghagan, Woodstock, Georgia
Provided by Taste of Home
Categories Brunch
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 16 servings (3/4 cup each).
Number Of Ingredients 7
Steps:
- Line bottom of a 6-cup ring mold with orange slices and cranberries. Combine pineapple juice and ginger ale; pour over fruit. Freeze until solid., Just before serving, unmold ice ring into a punch bowl. Gently stir in remaining ingredients.
Nutrition Facts : Calories 165 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 23g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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CLASSIC CHAMPAGNE COCKTAIL RECIPE - NYT COOKING
This minimalist drink of sugar that’s been soaked in bitters and topped with Champagne was first mentioned in Jerry Thomas’s book 1862 “How to Mix Drinks.” It’s both festive and resplendent with bubbles as written, but there’s also room to customize: Split the amount of Angostura bitters with a lesser-used bitter (grapefruit, celery, orange, persimmon, for example) from your bar. Trade granulated or Demerara sugar for the sugar cube: The drink’s flavor will remain the same, lacking only in the drama of the cube bubbling to its demise at the base of the glass. Finally, use Champagne if you’re on a champagne budget, and dry sparkling wine if you’re not.
From cooking.nytimes.com
Reviews 4
From cooking.nytimes.com
Reviews 4
- Add the sugar cube to a chilled champagne glass. Douse with bitters, then top slowly with Champagne. Garnish with the lemon twist.
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BUBBLY CHAMPAGNE PUNCH RECIPE: HOW TO MAKE IT
This champagne punch, served at my wedding, continues to this day to be the elegant drink we serve at special events. —Anita Geoghagan, Woodstock, Georgia
From tasteofhome.com
Reviews 4
Total Time 10 minutes
Category Brunch
Calories 165 calories per serving
From tasteofhome.com
Reviews 4
Total Time 10 minutes
Category Brunch
Calories 165 calories per serving
- Line bottom of a 6-cup ring mold with orange slices and cranberries. Combine pineapple juice and ginger ale; pour over fruit. Freeze until solid., Just before serving, unmold ice ring into a punch bowl. Gently stir in remaining ingredients.
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