A little later today we are going to give you a roundup of some of our favorite wine and cocktail posts from 2008. But first, just in time for 2009, here are two more delicious (and easy) champagne cocktails to ring in the New Year. They are from Kim Haasarud's book, 101 Champagne Cocktails. It's a fun, giddy little book full of gorgeous photos of beautiful sips and bubbles.
Here are two cocktails from the book -- one a classic that would be just right for this evening, and the other a juicy drink for New Year's morning brunch.
Classic Champagne Cocktail The champagne shines through in this classic -- with hints of added flavor from spirits, bitters, and citrus peels. Many variations of this recipe are served at hotels and bars worldwide.
1 sugar cube Angostura bitters Champagne Lemon or orange twist, for garnish
Soak the sugar cube in Angostura bitters and drop into a champagne flute. Top with a luxury champagne or a sparkling wine. Garnish with a lemon or orange twist.
1 1/2 ounces orange juice 1 ounce apricot brandy 3 ounces champagne Orange peel, for garnish
Combine the orange juice and apricot brandy in a cocktail shaker with ice. Shake vigorously and strain into a champagne flute. Top off with champagne and garnish with a large piece of orange peel.