bubblicious champagne cocktails
Here are my all-time favourite champagne based cocktails!
The mimosa / Buck’s Fizz
The Mimosa cocktail is thought to have been created in the 1920s in the bar of the Ritz Hotel in Paris. The recipe consists of mixing equal parts orange juice and champagne.
The Buck's Fizz cocktail is thought to have been invented in the 1920s at the Buck's Club bar in London. Here, 1 part orange juice is mixed with 2 parts champagne.
The mimosa is my January 1st brunch drink of choise. A treat served with a toasted bagel with cream cheese, smoked salmon, and scrambled eggs with a touch of salt flower and some rocket leaves.
The Bellini
The Bellini was created by the owner of Harry's Bar in Venice in 1948 as a tribute to the Venetian painter Giovanni Bellini.
It is served in a flute and prepared with a mixture of 40ml of peach purée, a dash of cane syrup and 60ml of prosecco.
In an excess of French chauvinism, it could be prepared with champagne... and served under the name of Bellini Champenois!
My husband introduced me to this cocktail at Harry's Bar in Venice during our honeymoon in 2006... Classy, right!
Champagne soup
As the name suggests, this drink originates from the Champagne region.
To prepare this traditional aperitif, combine 100ml of lime juice, 100ml of Cointreau, and 100ml of liquid cane sugar. Chill for a couple of hours and slowly add a 750ml bottle of champagne just before serving. This will make 2 flutes for 6-8 people.
I discovered this while translating content for a Côte des Bar champagne house. I enjoy adding fresh raspberries to it, for the visual aspect, the unparalleled taste, and to make sure I don't drink it too quickly! This is to die for with rosé champagne!
If you are on a budget, use crémant, prosecco or cava instead of champagne, or buy half bottles.
Remember to always drink with moderation and enjoy every single sip.
An anecdote for the road
When asked his preference between Dom Perignon and Bollinger, James Bond responds: "Oh, for me, definitely Bollinger. And if it's a 69, it means you were expecting me.”
The "Live and Let Die" quote helped consolidate Bollinger's reputation as the champagne of choice for discerning and sophisticated drinkers...
That was in 1973! A really good year, if you ask me!
