Christmas Champagne Cocktail

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(c) 2010 Sarah Mennie.  All rights reserved.  

If you’re like us here at House of Bourbon HQ, right now you’re spending Advent Sunday sat by the fire, basking in the glow of your Christmas tree, listening to some Christmas music and wrapping presents or Christmas shopping (depending on your level of organisation).

If so, you need just the right drink to celebrate having Christmas totally under control, and nothing says celebration quite like the Champagne Cocktail – especially given this festive twist.  That’s right, this is the first of our Advent Sunday drinks making use of the mince pie cognac we made earlier this week:

  1. Sploosh a dash of bitters on a sugar cube and drop into a chilled champagne flute.
  2. Add 10ml of mince pie cognac and then fill the glass with chilled champagne.

Serve and smile. What do you mean it’s just us?

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Legless Leopard

Photo courtesy of soulrider67, some rights reserved.

Saturday night is Eurovision night.  I’ll be at a refined summer wedding, but for those of you hosting a party to celebrate the campest night of the year, what could be more appropriate than a Flirtini/Bucks Fizz cross?

The Flirtini is a fruity/flirty orange and pineapple concoction which is normally finished with champagne.  For the Eurovision alternative, we’ll be topping it with Bucks Fizz:

  1. Add 3/4 measure of vodka, 3/4 measure of triple sec and two measures of pineapple juice to a shaker of ice.
  2. Shake well and double strain into a martini glass.
  3. Top up with Bucks Fizz (two parts orange juice to one part champagne).
  4. Garnish with a cherry.

Bucks Fizz (in case you’re interested) is named for London’s Buck’s Club (the inspiration for Bertie Wooster’s very own Drones Club) and was first poured in 1921 as an excuse to start drinking at breakfast, so I guess this one will work just as well on Sunday Morning.

Champagne French Martini

Photo courtesy of StuartWebster, some rights reserved.

All celebrations are special, but for a really special celebration (perhaps a Princess’s birthday?) something quite exquisite is required. I’ve never really understood what makes a French Martini a Martini, because apart from the glass they are nothing alike, but the addition of Champagne certainly makes this French Martini even more French.

The ever-so simple but effective French-Martini.com explains that originally a French Martini was just a Martini made with a French vermouth, which makes literal sense, although apart from national pride (thank you, L’Académie Française!) perhaps doesn’t warrant the naming of a whole new drink.

As a result, therefore, we can only assume that the French Martini as we now know it was developed for those who cannot face the prospect of a genuine Martini just yet, but want to pretend they’re enjoying a distant relative of the drink enjoyed by those embodiments of suave, Humphrey Bogart and Mae West.

Of course the French Martini is a variant of the Martini in the loosest possible sense, as it contains neither of the ingredients of a traditional Martini, and unlike its namesake is fruity, crisp and super-sweet in equal measure.

To make a delectable celebratory version of this sweet treat proceed as follows:

  1. Add a measure of vanilla vodka, 2/3 measure of Chambord black raspberry liqueur and 1/2 measure of pineapple juice to a shaker of ice.
  2. Shake well and strain into a martini glass (also works well in tea cups, jam jars and plant pots).
  3. Top up with Champagne and garnish with a raspberries.

Death in the Afternoon

Photo courtesy of Kenn Wilson, some rights reserved.

Today is National Absinthe Day (in the US at least), and what better way to celebrate than with a quick post about one of literature’s great cocktails.  Ian Fleming may have given us the Vesper, but Ernest Hemingway went a few steps further down the road to decadence when he created Death in the Afternoon.

The cocktail, named after Hemingway’s book about the history and practice of bull-fighting, was created in 1935 for So Red the Nose, Or Breath in the Afternoona collection of new cocktail recipes proposed by famous authors of the time.  Hemingway’s instructions were as follows:

“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

The great author was credited with the creation of a number of other cocktails, but it was Death in the Afternoon which was said to be his favourite after he developed a taste for the bohemian concoction whilst living in Paris.

Variants of the recipe also include the addition of sugar and bitters (we can’t stray too far from our original bittered sling after all, and what better decadent replacement for water than champagne?), lemon juice, or a garnishing rose petal.