Classic

26 Nov

Please know I am not posting a drink instead of dessert because what I served for Thanksgiving was piedenfroid. It was not. As always, my apple cranberry streusel pie(with a secret ingredient!)dominated. I just feel like a cocktail.

Ah, yes, The Classic Champagne Cocktail.
I kept it classic and served it to my Thanksgiving guests wearing the classic little black dress.
Drinking the CCC in the LBD. Cause I’m old-fashioned.
Yeah you know me.
You are supposed to imagine the previous few sentences rapped to the rhythm of a little Naughty by Nature.
Yeah, 90’s.

If I had my old-fashioned druthers I’d have used a champagne coupe. I know they don’t keep the bubbles in but…I just like them. Problem is I don’t yet actually a champagne coupe yet, nor enough proper vessels for my nine guests so for this event, plastic flutes would have to do. Crud, I really need to work on my run-on sentences.
Crud.
That’s better.
I sometimes have referred to this as an Old Fashioned champagne cocktail. It has a similar base to an Old Fashioned. Minus the orange slice and marachino cherry.
I went to DomaineLA to seek guidance in the proper champagne to defile with other ingredients. I ended up with an awesome and affordable Spanish Cava to which I award the Most Informational Label Ever award. Check it:


They even tell you the soil type. Wicked.

Favorite coctail? Do tell.

Old Fashioned Champagne Cocktail(from Ultimate Bar Book by Mittie Hellmich
1 sugar cube
2-3 dashes of Angostura bitters
champagne
lemon twist
Place sugar at the bottle of a champagne flute. Toss in a dash or so of bitters. Fill up with champagne, twist lemon peel over it and run along rim of glass, then drop in.

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3 Responses to “Classic”

  1. Sabrina November 26, 2011 at 4:06 pm #

    So simple, yet so sophisticated!

    • Ellen November 26, 2011 at 4:36 pm #

      That’s why I love it! I’ll let you know if I try your fudge recipe with butter:)

      Sent from my iPhone

Trackbacks/Pingbacks

  1. Love it. Do. « Scrumptious Gruel - December 3, 2011

    [...] it got side-lined. Hosting 9 people, even if you are not making a turkey, is time intensive. Those champagne cocktails took blood, sweat and tears, man. Not to mention the fact that I feared my dessert would be [...]

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