A champagne cocktail is an alcoholic cocktail made with sugar, Angostura bitters, Champagne, brandy, and a maraschino cherry as a garnish. It is one of the IBA official cocktails.
Champagne Cocktail
Base spirit Champagne Served Straight up: chilled, without ice Standard garnish Orange slice and maraschino cherry Standard drinkware Flute Glass.svgChampagne flute IBA specified ingredientsdagger 9cl Champagne 1cl Cognac 2 dashes Angostura bitters 1 Sugar cube Preparation Add dash of Angostura bitter onto sugar cube and drop it into champagne flute. Add cognac followed by gently pouring chilled champagne. Garnish with orange slice and maraschino cherry. dagger Champagne Cocktail recipe at International Bartenders Association A recipe for the cocktail appears as early as "Professor" Jerry Thomas' Bon Vivant's Companion (1862), which omits the brandy or cognac and is considered to be the "classic" American version. Harry Johnson was one of the bartenders who revived the model by adding other fruit to the mix.
A Washington Apple - Add the Canadian whisky, sour apple schnapps and cranberry juice into a shaker with ice and shake until well-chilled. Strain into a coupe glass. Garnish with an apple slice.
A Malibu Bay Breeze -Fill a tall glass with ice. Pour, in this order, coconut rum, pineapple juice, and cranberry juice over ice.
Whiskey on the rocks - I like Crown, Maker Mark. Dalmore 62 & Woodford Reserve (Which is technically bourbon but still so good)
It depends on what I'm in the mood for. If something sweet and to the point, a White Russian. If something a bit more tart, I'll take a Washington Apple.
