On the eve of the New Year holidays, we made a selection of champagne-based cocktails.
A classic French cocktail was invented for a reason. It was created with the aim of promoting the two main products of the Burgundy region: sparkling wine and currant liqueur Cassis de Dijon.
In the post-war years, by order of the mayor of Dijon, they began to serve cocktails at all official events of the city administration, and they did not have to wait long before the cocktail became popular.
How to cook?
- 150 ml dry sparkling wine
- 20 ml blackcurrant liquor
In a glass (you can use the Navy or a glass-saucer), pour sparkling, then pour liquor into it. We mix with a straw or a boiler spoon – depending on what was at hand.
This cocktail has a long history and good reputation. It was already prepared when before the time of the popularity of cocktails there were several decades: his recipe appears in books of the 19th century. In the 20th and 21st centuries, Hollywood stars propagandize him to the full, calling him their favorite cocktail. For example, Barbara Streisand and Naomi Campbell admitted to his tender feelings for him.
- 90 ml dry sparkling wine
- 30 ml cognac
- 2 drops of Angostura bitter
- 1 cube of cane sugar
Only a flute glass is suitable for this cocktail. At the bottom we put a cube of sugar, drip bitter onto sugar, then pour cognac. Then pour the sparkling, mix gently.
This wonderful light and fresh cocktail is served in a jug, from which it can then be poured into glasses. They tell a lot about the cocktail, mentioning in particular Lopo de Vega, Cervantes and other famous characters as involved in its creation. It’s nice to think about it, but however, the cocktail was created in the late 50s of the 20th century. True, indeed, in Spain.
On a liter jug:
- 500 ml dry sparkling wine
- 200 ml of orange juice
- 50 ml gin
- 50 ml orange liquor
- 50 ml sugar syrup
- 2-4 slices of orange
- a lot of ice in cubes
All components are randomly sent to the jug, mixed as it should. No complications. To your health!