Thursday, April 29, 2010
The Perfect Champagne Cocktail
Anyway, here are a few more classic Champagne posters along with the "Perfect Champagne Cocktail " recipe.
"The Perfect Champagne Cocktail"
taken from "Highballs High Heels - A girl's guide to the art of cocktails" by Karen Brooks, Gideon Bosker and Reed Darmon. published by Chronicle books exclusively for Barnes & Noble
1 sugar cube
4 to 5 drops bitters
4 to 5 ounces well-chilled Champagne
1 lemon twist
1. Drop the sugar cube into the bottom of the Champagne flute, and pour the bitters on top. Let the cube absorb the bitters until amber-coloured-about 30 seconds.
2. Muddle the cube, breaking it up into a soft, granulated mound. Slowly, add half of the Champagne, letting the bubbles rise, then subside. Add the rest of the Champagne pouring slowly until it just about reaches the top of the glass.
3. Twist the lemon peel over the top and drop it into the drink to serve.