Champagne cocktail is a carbonated alcoholic drink with a strength of 14-15% vol. with a bittersweet taste and fruity notes. The “trick” of the cocktail is that as it is consumed, the taste changes – closer to the bottom, the notes of dry wine are replaced by the bitter taste of bitter and the sweetness of sugar.
Historical information
The Champagne Cocktail was first introduced to the general public in 1862, when the legendary Jerry Thomas’ Bartenders Guide published the recipe in his Bartender’s Guide. The composition included dry champagne, sugar and Angostura. But then neither other bartenders nor lovers of bar culture paid attention to the cocktail.
Interestingly, during the preparation of the “Champagne cocktail” Jerry Thomas suggested mixing the ingredients in a shaker, which absolutely should not be done if the composition contains carbonated drinks. This moment raises questions from bartenders to this day.
In 1889, John Dougherty won a bartending competition with the Suspenders cocktail. The drink was praised not only by the jury members, but also by ordinary guests. It was only later that John admitted that it was just an improved version of Cocktail Champagne with cognac added. So the drink received a rebirth and has been in trend for more than 100 years.
Now “Champagne cocktail” is included in the official list of the International Bartenders Association (IBA) and is in the section Modern classics (Contemporary classics). The drink made several appearances on screen, in The Thin Man (1934) and Casablanca (1942).
Champagne cocktail recipe
Ingredients:
- champagne (sparkling wine) – 90 ml;
- cognac (grape brandy) – 10 ml (optional);
- bitter Angostura – 2-3 drops;
- cane sugar – 1 cube;
- orange peel or cherry – for decoration.
There are two versions of the Champagne cocktail: American (without cognac) and English (with cognac). The second option is considered a classic – it is richer in taste.
The original recipe uses Piper-Heidsieck brut champagne and Remy Martin VSOP cognac. At home, any sparkling wine of the middle price segment and cognac with an aging of 3 years or more will do. Instead of dry champagne, you can take semi-sweet, then the cocktail will turn out sweeter and almost without notes of bitterness. White wine can be substituted for rosé or even red to enhance the grape notes.
Technology of preparation
1. Put sugar on a saucer, moisten with 2-3 drops of Angostura, wait 10-15 seconds until the liquid is absorbed.
2. Transfer the sugar to a pre-chilled champagne glass (flute).
3. Pour in cognac, then carefully add chilled champagne (a lot of foam will appear).
4. Do not stir so that the taste of the drink gradually changes during the tasting. Garnish with orange zest or a cherry. Serve without a straw.
