Give two: 10 champagne-based cocktails
To the holiday we not only pour the night around, but also discover the world, we suggest pouring not champagne, but cocktails with it. We found some proven cool recipes, just a warning: each can be rested in such a way that no servings of Olivier will save them from a hangover (well, at least how we look better in the morning, we will tell). Note that for convenience, it is better to acquire at least dimensional dishes (jigger), and even better - a basic set for making cocktails: you can measure everything, of course, with a spoon, but this is too vain, long and undignified. And we advise you to cool the maximum number of glasses in advance - you can get them from the freezer right before cooking.
Kir Royal
Ingredients per serving:20 ml of blackcurrant liqueur "Crème de cassis" 150 ml of champagne
In a tall glass pour liqueur, pour all the champagne.
Stir the cocktail or any other spoon with a long handle and serve.
Raspberry, blueberry or peach liqueurs will perfectly substitute blackcurrant, if you do not find it.
Mimosa
Ingredients per serving:90 ml orange juice 90 ml champagne Orange
Squeeze a sufficient amount of orange juice, the best of all hands - so it gets more oil from the skin, which largely determine the taste of the drink.
Pour juice into a chilled glass, add champagne and mix.
Cut off the "leaf" of orange peel, squeeze it over the glass and throw in it.
Rossini
Ingredients per serving: 3 strawberries 120 ml of champagne Ice
Knead strawberries, put them in a shaker or a glass with a wide bottom and fill it with ice cubes (two is enough).
Pour champagne into a shaker, stir it with a spoon until it is well cooled.
Pour through strainer (strainer) into chilled glass.
Martini royale
Ingredients per serving: 75 ml of champagne 75 ml of sweet white vermouth Lime and its zest Mint Leaves Ice
Squeeze the juice of half lime into a large glass of wine, pour in vermouth.
Put 5-7 ice cubes in a glass, pour in champagne.
Stir the cocktail bar spoon, throw in a glass a piece of lime peel and mint.
Champagne flamingo
Ingredients per serving: 22 ml of vodka 22 ml of "Campari" 150 ml of chilled champagne Ice Orange peel
Put ice in a shaker, pour in vodka and "Campari", shake well (not to stir, but to shake).
Pour through a strainer into a tall glass, pour champagne into it.
Cut off the orange zest, throw it in a glass.
Hemingway champagne
Ingredients per serving: 30 ml absinthe or pastis 150 ml chilled champagne
Pour absinthe into a tall glass.
Add champagne (no need to mix, bubbles will do everything).
You can experiment with bitters (a drop or two will be enough) or skip the absinthe through a cube of sugar and throw one into the glass.
French 75
Ingredients per serving: 30 ml of gin 7 ml of lemon juice 4 ml of sugar syrup 150 ml of champagne
Sugar syrup is sugar dissolved in water. For the first time it is better to choose the 1: 1 ratio, although it is better to prepare a semi-finished product and pour sugar with cold water in the bottle today - by the end of December it will definitely dissolve.
Gin, syrup, lemon juice and syrup pour into a shaker, add 2-3 ice cubes and beat well.
Strain into a tall glass, pour champagne into it.
Black velvet
Ingredients per serving: 75 ml of stout 75 ml of champagne
Pour champagne into a tall glass.
Put a spoon in a glass and pour stout over it in a thin stream - so the layers of drinks do not mix and give the desired gradient.
Ginger sparkler
Ingredients for several servings: 2 teaspoons of refined grated ginger root 120 ml (half glass) of sugar 60 ml of water 750 ml of champagne
In a small saucepan, heat the sugar, ginger, and water for about two minutes until it is syrup. Throw the syrup into a fine sieve to separate it from the pulp of the ginger.
Spread the syrup into eight tall glasses (each will have about one teaspoonful), pour out evenly champagne and mix gently.
Ginger syrup is stored in the refrigerator for one week, so you can prepare for the party in advance.
Tangerine punch
Ingredients for several servings: 700 ml of tangerine juice 470 ml of pomegranate juice 350 fresh or frozen cranberries Mint bundle 1500 ml of champagne 20 toothpicks A lot of ice
String three cranberries on toothpicks, alternating them with sheets of mint, and send them in the freezer for at least an hour.
Cranberry juice in itself is very sour, so that the one that comes out of the remaining berries, you need to filter, and then mix with water and, possibly, sugar. We need to try the drink, but the 1: 2 ratio seems universal to us.
In a large transparent container (volume not less than 5 liters) mix all the juices, fill it with ice and mix gently, then pour all the champagne.
Place a toothpick with berries on each glass and pour a portion of the punch.
Photo: 1, 2 via Shutterstock