It's that time of year again, when we all develop that natural inclination to reach for something bubbly. Here are five sparkling cocktail recipes from two of our favorite places to toast in Chicago: Sepia, where Josh Pearson presides over the handsome marble bar, and Pops for Champagne, a longtime fixture of the city's bubbly scene. We promise you'll have no trouble replicating these drinks in all their fizzy finery.
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From its brown-sugar color to its pear and apple flavors, this drink from Pops for Champagne in Chicago would be a fine choice to serve at an upcoming holiday gathering.
Don't worry, you won't regret whipping up the batch of rosemary simple syrup this drink calls for. In this cocktail from Chicago's Pops for Champagne, it lends an herbaceous element to the flavors of apple and ginger already in play.
Peychaud's bitters gives this cocktail from Chicago's Pops for Champagne its bright red color, elderflower liqueur gives it sweetness and floral flavors, and brut Champagne gives it a crisp, tickling finish.