Comments on: champagne cocktail taste test

By: Lisa

Lisa — Wed, 21 Nov 2007 00:19:19 +0000

Apricot nectar and champagne is amazing. Like mimosas, but without the acid from the OJ. You can drink these all day or night.

(I get a big can of apricot nectar from the fruit juice aisle in the grocery store. Nothing fancy but it sure tastes that way.)

By: J.Brown

J.Brown — Sun, 11 Nov 2007 23:05:28 +0000

I’m really tempted by the Black Velvet

By: Samantha

Samantha — Thu, 08 Nov 2007 08:08:21 +0000

I would never let my guests see me pour it but I use the cheap and teenager-sweet Asti champagne to make Black Velvets and THAT is the way to go. Tastes like boozy bread pudding.

By: Athabasca

Athabasca — Wed, 24 Oct 2007 00:44:45 +0000

The classic champagne cocktail:

Drop a sugar cube in the glass, add a drop or two of Angostura Bitters–no more or it will taste mediciny–and top with champagne. It turns lackluster bubbly into something oh so good. Some people add a whisper of cognac to the sugar cube, or a twist of lemon peel…

By: Mary T

Mary T — Mon, 22 Oct 2007 19:44:24 +0000

This is the kind of taste-test I can get behind!

By: Emily

Emily — Mon, 22 Oct 2007 19:05:57 +0000

I rather dislike most fizzy wine. With the right food, fizzy wine can be great. With the wrong food, it’s like soda pop.

If you like whiskey, it’s well worth getting baking cherries when they’re in season. Clean ‘em, fill a sterile jar with them, and cover with whiskey. You’ll also need to add several spoonfuls of sugar. Bourbon, brandy, rum, cherry eau de vie and Maraschino liqueur are also traditional. After about a month, you’ll have a cherry liqueur and nicely alcoholic cherries. If you like cherries, adding an alcoholic cherry or two to fizzy wine is probably not a bad idea.

(do not use low proof alcohol for this. you want over 80 proof so that nothing exciting has a chance to grow. higher proof is better.)

By: Eva

Eva — Mon, 22 Oct 2007 17:59:41 +0000

I’ve jumped on the pomegranate bandwagon and made my own variation of kir royale, using a splash of pomegranate juice (instead of creme de cassis) and garnishing with a few pomegranate seeds. I also find that prosecco has a nice, fruity sweetness that complements cocktails better than your typical brut Champagne.

By: julie.

julie. — Mon, 22 Oct 2007 16:23:32 +0000

I love champagne too much to mix things in, but on occasion, champagne with a dash of chambord (raspberry liquor) is nice.
Also straight champagne with a couple of drops of regular bitters.