Champagne Cocktail Recipes

Ring in the new year with these bubbly libations


Champagne Cocktail
From Jayce McConnell, Edmund's Oast, Charleston, South Carolina

Bitters (McConnell uses orange, but you can substitute 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, Edmund's Oast, Charleston, South Carolina

2 oz. 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. Shake without ice to combine the ingredients and emulsify the egg white. Add ice, shake the hell out of it, then shake it some more. Strain mixture into a Collins glass with fresh ice and top with champagne.

Seelbach
From Blake Borah, the Oakroom 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 with champagne and garnish with a long twist of orange peel.
 

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

1½ oz. aged rum, like Flor de Caña
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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