Champagne Cocktail Recipes

Ring in the new year with these bubbly libations


Champagne Cocktail
From Jayce McConnell, Snackbar, Oxford, Mississippi

bitters (I like orange bitters in mine—use your favorite)

sugar cube

champagne



Douse sugar cube in bitters, drop in the bottom of a coupe glass, and top with champagne. As the drink sits, the sugar will dissolve and release the bitters, changing the flavor.

Diamond Fizz
From Jayce McConnell, Snackbar, Oxford, Mississippi

2 oz. Plymouth Gin

1 oz. lemon juice

1 tbsp. powdered sugar

1 egg white

3-4 oz. champagne



Place all ingredients but champagne in a shaker glass. Give this mixture a good "dry shake" (without ice) to combine the ingredients and emulsify the egg white. Add plenty of ice, shake the hell out of it, then shake it some more. Strain mixture into a Collins glass on fresh ice and top with champagne.

Seelbach
From  Blake Borah, the Oakroom restaurant at the Seelbach Hotel, Louisville, Kentucky

1 oz. Old Forester bourbon
½ oz. Cointreau liqueur

4 dashes Peychaud's bitters

3 dashes Angostura bitters

champagne

Stir together the bourbon, Cointreau, and bitters in a chilled champagne flute. Top the drink with champagne and garnish with a long twist of orange peel.
 

Old Cuban
From Jerry Slater, H. Harper Station, Atlanta, Georgia

1 ½ oz. aged rum (we use Flor de Caña 7 yr.)
¾ oz. lime juice
¾ oz. simple syrup
4-5 fresh mint leaves
2 dashes Angostura bitters
3 oz. champagne
 
In a shaker, combine all ingredients except champagne. Add ice and shake vigorously. Strain into a champagne flute. Top with champagne and garnish with a fresh mint sprig.

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