Can you guess what gives this Champagne cocktail its peachy-pink blush? After I sampled a glass of it, I just had to find out.
My friend Hillary discovered this sparkling cocktail years ago while traveling through the French countryside. She was staying in small inn with an adjoining restaurant. An assortment of cocktails were offered before dinner as apéritifs. Hillary chose the house specialty, the cocktail maison.
It was cool and effervescent. A balance of fruity sweetness and bright, slightly bitter citrus flavors. She loved the drink so much, she asked the waiter for the recipe.
And now, years later, back at home in New York's Hudson Valley, that French inn's cocktail maison has become Hillary's own house cocktail. She recently shared the formula with me.
The blush pink ingredient? Campari - that and the pale peach mandarin orange-flavored liqueur, Mandarine Napoléon. There's a little gin splashed in for good measure too.
"Cocktail Maison"
makes 2 or more cocktails
Champagne or other white sparkling wine (Hillary uses prosecco)
2 parts Campari (Hillary used 1 ounce)
2 parts Mandarine Napoléon or other orange-flavored liqueur (Hillary used 1 ounce - and often substitutes Cointreau. Grand Marnier could also be swapped in.)
1 part gin (The original called for equal parts Campari, Mandarine, and gin, but Hillary adapted it to use a little less - in this case, about 1/2 ounce)
Mix Campari, Mandarine Napoléon (or Cointreau), and gin together in a measuring cup. Pour a small quantity (about half an inch - or more or less according to taste) into the bottom of two champagne flutes. Top up with sparkling wine. Repeat as desired.
Do you have a "house cocktail"?
Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.
Related: Traveling Inspiration: Yuzu Mojito from Tokyo
(Images: Nora Maynard)
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I'm pregnant right now and am really missing wine and spirits. But with dinner, I usually have what I call my special cocktail, even though it's not uncommon: just elderflower syrup and club soda. It requires a little mixing and so gives that feeling of ritual and occasion that cocktails do.
Still, I'm looking forward to finding what will become my cocktail maison.
yum! I think I'll try a variation of this tonight. I have sparkling wine, aperol, and St. Germaine.
@ValHalla -- that sounds like heaven!
I love the refreshing combination of pink grapefruit and Campari. Slice a lime to be fancy
Recently visited a French restaurant in DC and was thrilled by the exciting array of aperitifs. I chose Suze, and was happy. Now I want some and you can only buy it in France.
There was something made of artichokes that I was curious about, but the waitress made a face.
We now have Pimms in our ABC. Loving the fruity-cucumbery decorations, so festive and summery.
Not technically a cocktail, but a wonderful summer drink that has the added benefit of being wonderful made without the booze for those who can't imbibe or for evenings when a lot needs to be done.
1 ounce rum, approx 3 ounces spicy ginger beer, 2 generous dashes angostura bitters and 1 tsp lime cordial. Serve over lots of ice with a wedge of lime.
They somehow cut through the humidity and refresh like nothing else.