Holiday drinks
By Wire services
Published December 28, 2005
Classic Champagne Cocktail
1 cube sugar
Angostura bitters
Chilled sparkling wine
Lemon twist
Soak sugar cube with a couple of good splashes of Angostura bitters and place in the bottom of a large flute. Fill slowly with sparkling wine. Garnish with lemon twist.
Source: Attributed to Metropolitan Hotel, New York, 1935, by Avalon Wine, Corvallis, Ore.
Kir Royale
Sparkling wine
1/2 ounce creme de cassis
Pour sparkling wine into a large chilled wine glass, add 1/2 ounce of creme de cassis (black currant liqueur), and stir gently. Garnish with a twist of lemon peel.
You may want to substitute the raspberry liqueur Chambord for cassis.
Source: www.webtender.com
Strawberry Kir Royale
Sparkling wine
1/2 ounce creme de cassis
Quartered fresh strawberries
Pour sparkling wine into a large chilled wine glass, add creme de cassis (black currant liqueur), and stir gently. Garnish with strawberry.
You might try Chambord as a substitute for cassis.
-- Source: Avalon Wine.Mimosa
3 ounces orange juice
3 ounces Champagne
Pour chilled orange juice into a collins glass over two ice cubes. Fill with chilled Champagne, stir very gently, and serve.
Source: www.drinkstreet.com
Nelson's Blood
5 ounces Champagne
1 ounce tawny port
Pour the Champagne and port into a flute. Stir well and serve.
Source: www.drinksmixer.com
French 75
11/2 ounces gin
2 ounces lemon juice
2 teaspoons superfine sugar
Champagne
Shake all the ingredients except Champagne in a shaker with ice and strain into a collins glass. Top with Champagne and stir. Garnish with cherry.
Source: www.drinksmixer.com
Midori Mimosa
1 ounce Midori melon liqueur
1/3 ounce sweet and sour mix
4 ounces sparkling wine
Pour Midori and sweet and sour mix into a flute. Add sparkling wine.
Source: www.drinksmixer.com
Bonecrusher
1/2 ounce rum
1/2 ounce gin
1 shot sparkling wine
1/2 ounce vodka
1 splash Sprite
1 splash grenadine syrup
1 splash lemon juice
Mix ingredients and serve.
Source: www.drinkmixer.com
Bellini
2/3 cup white peach puree
1 teaspoon raspberry puree
1 bottle chilled prosecco, Asti Spumante Brut or other Italian sparkling wine
In the bottom of each flute or white-wine glass, pour about 11/2 tablespoons peach puree and add 2 or 3 drops of raspberry puree. Pour an equal amount of the wine into each glass and serve immediately.
Source: www.cooking.com
Caribbean Champagne
3/4 ounce light rum
3/4 ounce creme de banana
Chilled sparkling wine
Add rum and liqueur to flute and fill with sparkling wine. Garnish with banana slice and cherry.
Source: Original Guide to American Cocktails and Drinks by Robert Plotkin (BarMedia, 2004).
Sparky
Pepper-flavored vodka
Chilled sparkling wine
Pour a splash of vodka into flute, fill with sparkling wine.
Source: Korbel.