Editor's note: SE intern Kerry Saretsky did an amazing job crafting some great New Year's Eve Champagne cocktails for serious drinkers to enjoy on New Year's Eve. We'll be setting you up with them today and tomorrow afternoon. Here's the first. Bottoms up! --Adam
I'm 26, and I still order Shirley Temples. With extra cherries. But maybe, with the advent of 2009, it's time to grow up. This cocktail is an alcoholic homage to my youthful libation: Grenadine is replaced with sweet cherry brandy, Sprite or ginger ale with Champagne, and the crowning glory, the Maraschino cherry, ousted by a blushing fresh, tart, and real substitute. This cocktail proves that sometimes child stars do make something of themselves once they grow up.
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
- 1 1/2 tablespoons sweet cherry brandy (recommended: Leroux)
- Champagne, chilled
- Sugar, for garnish
- Whole red cherries (not Maraschino), for garnish
Slice one of the whole cherries, and rub the cut cherry around the rims of the champagne flutes. Pour the sugar into a saucer, and dip the wet glass rims into the sugar.
Careful to avoid ruining the rim, pour first the sweet cherry brandy into the champagne flute, and then top with champagne. Pour the champagne slowly, or it will fizz over the top of the glass and ruin the sugar rim. Drop a whole cherry with its stem into the cocktail.