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Mixology Monday: Champagne
Champagne is an elegant drink that brings to mind the rich and famous, happy occasions and celebration. It is most often served, chill, on its own, garnished only with the glass it is in. But for mixologists and bartenders it is a great component to work with. You can take the tactile sensation of the champagne bubbles and combine it with sweet, sour or bitter components to create a completely new drink. So to see how you can improve champagne read on further and then head on over to Married…With Dinner to see what everybody else has done.
When it comes to champagne cocktails, I think that because real champagne is such a well balanced product to begin with, that it shouldn’t be overpowered with a whole lot of other ingredients. It should be complimented with one or two ingredients, in small quantities, to allow the champagne to shine through. The Champagne Cocktail and Kir Royal are two perfect examples of simple additions complimenting the champagne.
In previous articles I’ve discussed the great combination of icewine and champagne, which is one of my favorites, so that won’t work for this Mixology Monday. But, a masterful combination in the same vein would be a flavoured cognac, like Navan Vanilla Cognac or Meukow Vanilla. Both of these products are natural vanilla flavoured cognac liqueur. They are relatively sweet like icewine, but have a much higher alcohol content, so you’ll get a little more kick and it helps to balance out the sweetness. This cocktail can be a little pricey, but I think when you order anything with champagne, cost should not be a consideration.
To make this cocktail, which I think I’ll call the Laissez’ Affair Cocktail, simply add 1oz of vanilla cognac to 4 oz of champagne. Don’t try to substitute some cheap vanilla vodka or vanilla liqueur otherwise you may end up with a lack-luster cocktail. When working with champagne, go big, or go home.
When it comes to a garnishing the Laissez’ Affair Cocktail I would use a slice of pear, but I didn’t have one today so it is absent in the photograph. The subtle flavour of pear and its relatively low acidity would pair extremely well with this cocktail.
Great cocktails don’t have to be complicated. Some of the best cocktails are simple combinations that display the best properties of both ingredients.
13 Comments on Mixology Monday: Champagne
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Thank you so much for participating in MxMo -- the roundup is here: http://marriedwithdinner.com/archives/679
I love the elegance of this drink -- I agree that sometimes the simple mixtures are the best. Champagne is such a shifty thing, from one style and brand to the next... even more so if you include other sparkling wines in the equation... that you can make rather large changes to the character of your drink simply by changing from a dry to a sweet, or from a rose to a blanc de blancs.
Champagne is indeed a royal ingredient, which has to be taken carefully care off!
The vanilla-Cognac-Liqueur combination sounds quite well (despite the fact, that I think that vanilla as mixing ingredient is overrated). I use the term Cognac-Liqueur, because this is what it is - and nobody should become confused in this case. What I know there is also a real infused Cognac, which is without the added sugar of an liqueur!
I've created two quite good working Champagne concoction as well: one is the "Mol Fraisini", the other is the "Mol Bellini".
Unlike the original Bellini and Fraisini (which are the combination of fruit puree, respective cordial and champagne) these drinks are not cloying sweet and lack the distinction of the Champagne! These are combination of Brut Rosé Champagne with a top of strawberry foam and a "normal" Brut Champagne with Bellini pearls (which are an adaption of the renowned melon caviar of Ferran Adria). Since the foam and pearls are a complete different texture, it is even more than a shine of Champagne coming through - it is more like a coexistence of Champagne and additions.
I like to add a fruit schnapps for the extra kick. Pear Schanpps is nice or peach- similar in flavour to a Bellini but more subtle. Less tends to be in this case!