Happy New Year!! We hope 2015 has been a good year for you all and that 2016 brings successes, health, and happiness. For our part, we’ve published some beautiful books this year, and have loved sharing them with you, and hope to do much more of the same in the coming 12 months. For now though, we’re looking forward to celebrating New Year’s Eve with our friends and families, and hopefully one or two of these champagne cocktails!
The most classic of cocktails, fabulous as an aperitif.
2 tablespoons crème de cassis
1 bottle sparkling wine or Champagne
Divide the cassis among 6 glasses then top up with champagne. It’s one of the most simple yet delicious cocktails.
A great variation on the Bellini, the Rossini can be spiced up with a little Chambord and a dash of orange bitters – two of a bartender’s favourite ingredients.
15 ml/½ oz. raspberry purée
1 barspoon Chambord (optional)
2 dashes of orange bitters
Champagne, to top up
Add the purée, Chambord (if using) and bitters to a champagne flute and top gently with champagne. Stir gently and serve.
Or for something really special, try The Curious Bartender’s
Champagne Gin Fizz
For the Lemon & Lime Gomme
50g/2 oz. lemon zest
40g/1⅓ oz. lime zest
270ml/9 oz. water
600g/1 lb. 5 oz. sugar
30ml/1 oz. vodka
3g citric acid
2g malic acid
Sous vide the lemon and lime zest with the water at 60ºC/140ºF for 2 hours. Filter the liquid through muslin cheesecloth, then transfer it to a saucepan. Add the sugar, and heat until the sugar has dissolved, then add the vodka and acids. Bottle and refrigerate until required.
For the Champagne Gin Fizz
400ml/13½ oz. water
10g/1⁄3 oz. Lalvin EC-1118 Champagne yeast brand
170ml/5¾ oz. Tanqueray London dry gin
90ml/3 oz. ‘lemon & Lime gomme’
Orange flower water, to serve
Heat 100 ml/3⅓ oz. of the water to 35ºC/95ºF. Add the yeast, stir fast, then set aside for 5 minutes. Mix the gin, Lemon & Lime Gomme and remaining water in a large mixing bowl. Pour the yeast into the bowl and whisk vigourously to fully aerate the drink. Once fully mixed, transfer the mixture to a sterilized champagne bottle and apply the cork and cage. Store at around 30ºC/86ºF for 9 days, then put in the fridge, standing up, for a further 2 days.
To serve, spritz chilled Champagne flutes with orange flower water and fill to the brim!
These recipes are taken from (in order):
Winter Cabin Cooking by Lizzie Kamenetzky, available here.
The Pocket Book of Cocktails, available to pre-order here.
The Curious Bartender by Tristan Stephenson, available here.
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