CHAMPAGNE COCKTAILS
Photo by Traci Giles
About a year ago I met up with a few friends for drinks. Striding into a boozy atmosphere always sparks excitement over what drink to order, and my friend’s drink order got me thinking about how under-appreciated bubbles are these days. She ordered a Champagne cocktail, which is a classic, simple drink. But the bartender was puzzled on how to make it. She coached him through the recipe and was rewarded with a flute of sparkling pink bubbles. Admittedly, not many folks order such a drink in these modern times, so I don’t begrudge him, but I knew it was just a matter of time before Champagne (and all of its cousins) started showing up in cocktails again.
Champagne has become synonymous with Valentine’s day, parties and celebrations, but don’t let that stop you from pouring a glass on a Wednesday night or mixing it in a cocktail. The Champagne region in France has struggled to maintain popularity in the wine world because it historically has struggled with wars, frost, and fraud. The most recent issue is a historic drop in sales which has created a lower yield cap, which translates to a smaller harvest and less Champagne available. My dear reader, let’s not let the lack of festivities (due to Covid) allow Champagne to be claimed as the latest victim! And yet, the fact remains that Champagne does tend to cost more than the average Wednesday night Netflix session deserves, but that doesn’t mean you can’t enjoy some bubbles. There are many varieties of sparkling wine offering value, such as, Crémant, Cava and Prosecco. Whether you are mixing cocktails or sipping it “straight,” Champagne and all of its sparkling wine cousins are worth exploring.
WHAT IS CHAMPAGNE?
The quick answer is that Champagne is an appellation (which is a designated area) in France. The law of 1927 defined the borders of the region (prior attempts led to a near civil war). Champagne allows three grape varietals to be used legally, which are: Pinot Noir, Pinot Meunier, and Chardonnay. Blanc de Blanc is exclusively made from the Chardonnay grape. With all the legality, the most important thing to take note of is that this is made in a traditional method (‘Methode Champenoise’) with a second fermentation happening in the bottle. The resulting style is determined by the dosage chosen (sugar), which leads to Brut or extra brut, etc.
Taste: can be lighter or heavier on the palate with citrus, sometimes yeasty, bread notes. Bubbles tend to be finer and more persistent than sparkling wine.
SPARKLING WINE
Basically, Champagne IS sparkling wine that made in the Champagne region according to those strict laws. Outside of Champagne, we have several varieties of sparkling to choose from. Let’s have a quick look at Crémant, Prosecco and Cava to get a better understanding of what each has to offer.
CRÉMANT
This is easy. Crémant is a sparkling wine made in nine French regions from the traditional method. The grape varietals vary depending on the region leading to a wide range of quality and taste. Crémant d’Alsace is the highest producer of Crémant. Typically, this wine is a great value and worth pouring. Also look for Crémant de Bordeaux, Crémant de Bourgogne, Crémant de Die, Crémant du Jura, Crémant de Limoux, Crémant De Savoie, Crémant de Luxembourg and Crémant de Loire.
Taste: It’s hard to pin a taste on Crémant due to the variety of grapes used in production. Trust me, it’s good!
CAVA
Cava is Spanish sparkling wine that is often overlooked for Champagne. Cava’s rise in smaller producers are churning out some amazing bubbles, and even better-it’s great value. Cava mostly comes from Cataluña (95%) and is also made in the traditional method. The Macabeo grape makes up half of the blend with Xarello, Parellada, Chardonnay, Garnacha and Monastrall rounding it out.
Taste: tends to have more citrus notes with hints of pear and apple rounding it out with more savory and mineral flavors.
PROSECCO
Photo by Traci Giles
A successful sparkler from NE Italy, grown in a considerably sized production zone which leads to a variation of quality. Prosecco is made from the Glera grape with an allowable 15% of Chardonnay, Pinot Blanc and Pinot Grigio. Prosecco is made in what’s called a “tank method”, a process that is cheaper, faster and less labor-intensive. This means that the second fermentation happens in a pressurized tank by adding yeast and sugar to the base wine.
Taste: Light, fresh, fragrant, and fruity.
PINK PROSECCO
The newest pink drink on the market is worth grabbing! Pink Prosecco rosé jumped though legal hurdles to be sold and soon we will wonder why it hasn’t been produced before. The pink hue gives off a fresh fruity flavor with evidence of the 15% allowable pinot noir and strawberry notes. It tastes great in an Aperol Spritz!
Taste: This can vary in taste and sweetness, but the strawberry flavor shines strong here.
COCKTAIL
And now we get down to the good stuff. Let’s lead with the fact that sparkling wine is low in sugar (look for brut and extra brut to be sure) and alcohol. Sparkling mixes famously, so here are the classics (and my favorites) to drink!
CLASSIC CHAMPAGNE COCKTAIL
A standard go-to cocktail that has evolved over the years to now include Brandy. The key is to use good quality Champagne (brut or extra brut), try to avoid Prosecco. Soak the sugar cube outside the glass, on a napkin and place in bottom of flute. Let it dissolve (don’t crush) on its own or the drink will become too sweet. To make it extra special, chill the glass before pouring.
RECIPE (source: Jerry Thomas)
1 sugar cube soaked with bitters
Champagne
Lemon zest for garnish
Option: 1 oz brandy
1. Soak the sugar cube (brown or white) with bitters 2-3 drops
2. Place cube in the bottom of a champagne flute
3. Fill glass with Champagne, pouring slowly.
4. Garnish with lemon or orange and/or cherry.
Avec Cognac: place 1 oz brandy of your choice into flute before Champagne
APEROL SPRITZ
The popular pre-dinner cocktail sipped on during summer months is commonly found on bar lists everywhere. The popularity led some to disparage the drink (NYT article “The Aperol Spritz Is Not a Good Drink”), but we will ignore the haters. The drink is commonly made with Aperol but there are more than a few options out there. Let’s talk about the two most popular: Campari and Aperol. Campari pushed a marketing campaign in the 2000s that put the “spritz” into the spotlight. Campari and Aperol are both Italian aperitivo spirits (aka “apéritifs”). Campari has a red hue with more of a bittersweet taste than Aperol and packs more of a punch at 48 proof, while, Aperol has a bright orange hue with a less bitter taste and lighter in alcohol at 22 proof. There are a few formulas out there with the 3:2:1 ratio of three parts bubbly, two parts Aperol, and one part soda or you can go with the 2:3:2 ratio. I like the 2-3-2, so I listed it here.
Photo by Traci Giles
RECIPE
2 oz Aperol or Campari (or Cappelletti)
3 oz Prosecco
2 oz sparkling water or club soda (can also top off)
1. Put ingredients in a wine glass
2. Stir
3. Add ice
4. Garnish with an orange twist.
FRENCH 75
The French 75 has a fascinating history and once was dubbed “the most powerful drink in the world”. The drink was made and named in honor (or so the story goes) of a Canon de 75 Modele, which was a gun used in World War I. This gun was capable of firing 15 rounds per minute and in effect, helped to defeat the Germans. So, the potency of the drink is related to the effectiveness of the gun-I can drink to that! The cocktail has evolved over the years with gin or cognac and variations of glassware, such as a Collins glass with ice, or a coupe or Champagne flute. I like cognac and a coupe, but you will smile with whatever you choose! Also, I love a drink with a history, and this one is tasty, to boot!
RECIPIE
1 ounce Cognac or gin
¾ oz simple syrup
¾ fresh lemon juice
3 oz Champagne
1. Shake the first three ingredients well with ice
2. Strain into a glass over ice and serve “up” in a flute
3. Top with Champagne
MIMOSA
How would we ever survive a Sunday brunch without a Mimosa? This isn’t as much a cocktail as it is a magic potion. A variation is a Buck’s Fizz which is heavier on the sparkling wine. According to the experts, freshly squeezed orange juice is crucial for a great Mimosa or Buck’s Fizz. The Cointreau is added for an extra kick. Drink up!
RECIPE
3oz fresh orange juice
3 oz chilled champagne or sparkling wine
¼ oz Cointreau (optional)
1. Pour orange juice into champagne flute
2. Add Cointreau (if you are adding)
3. Fill with champagne (slowly)
Buck’s Fizz: 2 parts sparkling wine to 1 part orange juice
4. Pour orange juice into champagne flute
5. Add Cointreau (if you are adding)
6. Fill with champagne (slowly)
KIR ROYALE
This bubbly drink is made with a blackcurrant liqueur which gives it a royal hue and is named after its creator, Canon Felix Kir, who was the mayor of Dijon, France. The original ‘Kir’ was made with white wine (Burgundy) and the “royale’”is made with Champagne. One of my favorites!
RECIPE
½ oz crème de cassis
4 to 6 oz chilled Champagne (or Cava, Crémant, or Prosecco)
Lemon twist
1. Pour crème de cassis into chilled champagne flute.
2. Slowly top with champagne
3. Garnish with lemon twist