Champagne Cocktail

I adore Christmas, believe me. But, Jiminy Cricket, I'm glad when it's all over. I sympathise with a friend who used to hang a banner up in his Drawing Room declaring "Christmas Must Go!". That's why I like New Year's Eve (or Hogmany as it's called in Scotland), even if this means that you might get a dark, hairy stranger in a kilt turning up on your doorstep at midnight with a lump of coal.

And what to drink, apart from the obvious and excellent choice of Champagne? How about mixing up a chic Champagne Cocktail this evening? Here's a classic 1930's Champagne Cocktail from the Metropolitan Hotel, New York.

First you need to soak a sugar cube with a dash of Angoustura Bitters. Put it in the bottom of a champagne flute.

While I'm about it: a quick word on champagne glasses. I use the classic flute shape. You can also use the rather kitsch shallow glass version- which, apparently, was fashioned from Marie Antoinette's left tit. They're fun- but I've been told on good authority that they're not good for the champagne bubbles, and make them go flat rather quickly.

But on with the cocktail: Fill up the glass with a decent Champagne. Laurent Perrier is delicious, and relatively affordable. Finish it off with a twist of lemon.

Champagne afficinados will probably sneer at anyone who tries to make a champagne cocktail, but I like this recipe for its simplicity, and classic origins. I'm off to a New Year's Eve party in Buckinghamshire tonight, but if I'm still alive by tomorrow morning, plan to write about things Bavarian.

I would like to thank everyone and anyone who has bothered to read The Greasy Spoon over the last few months, and I wish you all a happy and peaceful 2008. Happy New Year!

Comments

[Werds]

And a Happy New Year to you!

Not surprisingly I AM going to sneer at the idea of a Champagne Cocktail. Lily Bollinger would be turning in her grave! But if you must you must. Generally speaking, in France, the Cremants were the ones best suited to cocktails, Kir and the like. The original cremant, disputedly being from Limoux. Bourgogne is the most common for this type of thing and also compliments cassis.

The glass history, however, is a misconception. The shape of the glass was created by the English in the 17th Century around 1660-1670 and has nothing to do with headless French Queen's.

[Luke]

Mr Werds-

Well, the Marie Antoinette thing is a lovely myth...but as with so many other food legends, not true- as you rather prosaically point out. Thanks for the useful advice on Cremants. Think I'll do a post on Kir when Summer finally arrives...