on: champagne cocktails

post pop. beyond the flute.  here are three offerings -- plus one come a.m..

airmail

1.5 oz. añejo rum

3/4 oz.  fresh lime juice

1 oz. honey syrup (1 part honey to 1 part water)

1 oz. prosecco

shake rum, lime juice and honey syrup over cracked ice.  strain into a coupe glass.  top with prosecco.  garnish with mint leaf (dragged through angostura bitters).

french 75

1.5 oz british gin
1.5 tsp superfine sugar
3/4 oz. fresh lemon juice
2 dashes absinthe
3 oz. chilled champagne

shake gin, absinthe, sugar and lemon juice over cracked ice.  strain into a highball glass half full of cracked ice.  top with champagne.  garnish with lemon twist.

old cuban

6 mint leaves
1 oz. simple syrup
3/4 oz.  fresh lime juice

1.5 oz. havana club añejo especial rum

2 dashes angostura bitters

2 oz. chilled champagne

in a cocktail shaker, place mint, simple syrup, and lime juice.  gently bruise mint with a wooden muddler.  add rum and bitters.  fill shaker with ice and shake.  top with champagne.  garnish with mint leaf.

and while not necessarily an evening cocktail, a proper mimosa come the a.m. is always appreciated.  the key is one part good orange juice to two parts even better champagne.  champagne first.  orange juice next.  finish with a splash of grand marnier.

oh.  and my champagne of choice:  veuve clicquot.

always veuve clicquot.