Yesterday, Heather and I attended the Jazz Age Lawn Party on Governor's Island, an event at which the attendees are encouraged to dress up in period clothing--1920s or so--and enjoy live jazz music and dancing as well as some vendors and various planned events such as a tug of war. They had all sorts of food, beer, and other refreshments, but only one type of cocktail.
One of the event's sponsors was a liqueur called St-Germain. If you are unfamiliar with St-Germain, it is a sweet liqueur that is made from elderflowers. The literature that was available at the table said that the drink was aptly named The St-Germain Cocktail and it lists the recipe as follows:
The St-Germain Cocktail
-2 parts Brut Champagne or Dry Sparkling White
-1 1/2 parts St-Germain
-2 parts Club Soda
Fill a tall Collins Glass with ice. Add Champagne first, then St-Germain, then Club Soda. Stir completely. Garnish with a lemon twist, making sure to squeeze the essential oils into the glass.
The cocktail was good. A little sweet for my taste but good. It reminded me that I had been meaning to try some champagne cocktails of my own. It's a subject I've dabbled with in the past. There was a time just after college when we were knocking back Hpnotiq and champagne. We were doing a lot with Hpnotiq back then; it was a good way to sweeten up whatever you were drinking, but ultimately we grew out of it and stopped buying it.
I enjoy a good mimosa from time to time. Heather loves them. For her, it's the most exciting part about getting champagne. "This is really good, but don't kill it. I want mimosas tomorrow morning."
-3 parts champagne
-1 part orange juice
Combine in a champagne flute and enjoy. If you're feeling really ambitious, add a dash or two of peach liqueur.
This past New Years Eve, we rang in 2010 in our apartment watching Dick Clark and Ryan Seacrest while enjoying a drink called the Benediction. We discovered it in a New York Times article about Benedictine.
-3/4 oz. Benedictine
-dash orange bitters
-Champagne to top
Add Benedictine to a Champagne flute, add the bitters, then fill with Champagne.
In doing research for my absinthe post, I found a recipe on the Wikipedia page for a drink called the Death in the Afternoon Cocktail. It was created by Ernest Hemingway and calls for you to "Pour on jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." A jigger is a measurement that I took to mean one ounce, but I think I may have overdone it a little bit. The absinthe overpowered the cocktail a little bit. For next time, I would use about 1/2 to 3/4 oz.
Pear Brandy Champagne Cocktail
-1 oz. pear brandy
Add ingredients to a Champagne flute and garnish with a pear wedge.
I love Champagne, but there are a few people in my life who don't like it as much as I do. And for those people, it's nice to have a few ideas like this in my back pocket to supplement the dryness and fortify the Champagne with a little more kick.