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.
Valencia Royale
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.
• Buy 101 Champagne Cocktails, $12 at Amazon
Both recipes by Kim Haasarud in 101 Champagne Cocktails, published by Wiley. Photographs by Alexandra Grablewski. All photography and recipes reprinted with permission.
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The SF Chron had an article on champagne cocktails a few weeks ago. I served the Pomegranate Fizz at a party and it went over very well. A French 75 with cognac is also really good but it'll kick you harder than you imagined!
Pomagranate Fizz
1/2 oz pomagranate juice
1/2 oz orange liquor
fill the glass with champagne and stir (gently!)
I made Ruby Sippers... bubbly with cranberry syrup. Mmm. And so pretty.
1 1/2 cups cranberries, fresh or frozen, plus extra for garnish
1 cup cranberry juice cocktail
1/2 cup sugar
Juice and grated rind of one orange, plus wedges (optional)
1 750 ml. bottle sparkling white wine
Red sugar (optional)
Food-process or finely chop the cranberries. Simmer with juices, orange rind and sugar about 10 min, med, until syrupy. Strain and let cool. (Don't chill; it will jell.)
Rub the rims of champagne flutes with orange wedge and dip in red sugar. Pour 1-2 T. into flute, top with sparkling wine, and garnish with a cranberry.