A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate.
'champagne' on Serious Eats
There's serious potential for the mimosa outside of girly-drink territory. With a base of grapefruit juice and sparkling wine, this drink becomes much more complex and savory with a dose of Cynar.
You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and maraschino liqueur to sweeten.
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
This festive take on a classic drink tastes like spring—a little floral, a little bright, and a little bubbly—just right, if you ask me.
You don't need to use the fancy French stuff for this recipe—any decent, drinkable sparkling wine will work. Your jelly might look a bit loose at the end of the cooking time, but don't fret. Your jars may need to sit overnight to set properly.
This sorbet can be whipped up a few hours before guests arrive. Serve the float in individual flutes or bowls, or as a large punch with the sorbet floating in the center. I use 2 to 3 ounces of Champagne for a medium-sized scoop, which should get you around 8 servings with one bottle of Champagne.
It's a sparkler, but on the dry side, crisp Veuve Ambal brut blanc de blanc with Drambuie (there's the Scotch tie-in), St. Germain (which McCarthy calls "liquid MSG"), and a twist of lemon. Leave the lemon pith side up and it'll bubble effusively for minutes on end.
To finish off this roundup of recipes from Dave Wondrich's Punch, I have selected a monster. The big dog. The epic, party-starting, punch-to-end-all-punches: Chatham Artillery Punch.
While tequila can sometimes be a polarizing, I have yet to meet anyone who doesn't enjoy a glass of Champagne. In Fiesta at Rick's, Rick Bayless makes one of the most light and lovely apertifs I've had in a long time. Mixing up a batch of these at home brought to mind the easy drinking qualities of a mimosa as well as the bracingly limey refreshment of a margarita.
A Buck's Fizz is a special cocktail. It can take the familiar Mimosa to an entirely new level.
Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! The great heat wave of aught-nine seems to have broken in the Northwest, but that doesn't mean...
There's no denying that we're settling into summer. Over the past couple of years we've suggested a number of seasonal refreshers; here are a few to look into as you plan your summer activities.
Photograph from Luiz Castro on Flickr The bellini is one classy cocktail. The simple mix of prosecco and peach puree has been around for a while, originating sometime between 1934 and 1948 at the historic Harry's Bar in Venice. The...
This renovation of the classic black currant French Champagne cocktail is triple-spiked: Champagne, crème de mure (a blackberry liqueur), and berry vodka are tempered with a purée of fresh blackberries. As you drink, the buoyant blackberry descends lower into your flute; how apropos.
his French 75 uses sugar cubes to add a touch of exhibitionism to a New Year's cocktail party. Pass a tray of these lemon and gin and Champagne cocktails around, and as each guest picks one up, drop a sugar cube or two into their flute.
Recall the season of the snowmen as you celebrate around a toasty fire with this wintergreen cocktail. Champagne is mixed with sweet mint syrup and crème de menthe, and crowned with a mint-green wreath of mint sugar. Cool.
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.
Sure, you could make mimosas on Mother's Day. But if you're looking for something a little more adventurous to make with your bubbly--or, perhaps the idea of spending an afternoon at your mother's place requires a little extra fortification--you can send your greetings via Air Mail.
The Black Velvet's name perfectly describes the experience and sensation of drinking one: thick, rich, luxurious, decadent and probably a little bit dangerous. I was apprehensive the first time I came across the recipe, but I was quickly won over: the drink marries the stout's ferrous tang with the dry, fruity crispness of Champagne, and makes itself all the more drinkable by cutting the beer's robust richness with all those manic bubbles.