New Year’s Eve and Champagne are synonymous – it’s all about celebrating tonight, both the past year and the promise of the next. Whilst I adore very cold Champagne served straight up, it’s also nice to add a spin with a Champagne cocktail, the most classic of which is called simply – yes, the Champagne Cocktail.
One of these is a perfect way to start the evening and, unlike so many complicated cocktails, this is extremely streamlined, and doesn’t require precise measurements or special cocktail making equipment. It’s simply a shot of brandy, a sugar cube, and a dash of bitters to balance the flavours. I like to make it a little smarter by using cognac, preferably Courvoisier VSOP, and, although they don’t dissolve so quickly, brown sugar cubes can look pretty instead of white.
The Method: Simply add a dash of Angostura bitters onto a sugar cube and drop it into a Champagne flute. Add a dash of cognac, and then gently pour over the chilled Champagne. Serve immediately.
I included the Champagne Cocktail in my list of things to which I am emotionally connected in YOU magazine on Sunday, and you can read the full article here.
Sasha is part of the Courvoisier Collective, a panel of experts defining the art of modern celebration (courvoisier.com).