I am sure you had a bottle of Champers out over the New Year (and it should really be way more often) so I hope you made a quick Champagne Cocktail. It is without a doubt the most elegant cocktail that can be made and that is coming from a Martini drinker. A friend of mine once recommended for me to take a long lunch consisting of me, a Champagne cocktail, and a dozen freshly shucked new friends. The place happened to be Balthazar located at 80 Spring St. in Manhattan. Best lunch I have ever had to this day and it is now a stop every time I am back in New York. The crew down in New Orleans at The French 75 Bar on Bienville in the Quarter make a mean one too! Their namesake cocktail is also high on my list while the Champagne is open and I will be posting about that next week!
Chill a flute (or a coupe if you must) with crushed ice and charged water. Once chilled, dump it out and dry it off.
Fill to an inch below the lip of the flute with ice cold Champagne.
Take a sugar cube and hold it against the top of a bottle of Angostura Bitters.
Turn it over a few times to soak the cube in bitters.
Drop the soaked cube in the drink (or be fancy and hold the cube with a bar spoon for the dash-n-drop).
Note: I recommend always having a second one...and twelve more oysters for that matter.
Bar To Home
A simple translation from bar to home.