3 Champagne Recipes You Can Try At Home
Here, three champagne bottles for every budget—and every possible food pairing. Here, Frank Caiafa, author of The Waldorf Astoria Bar Book, reveals his top picks.
“One of the “big bang” cocktails, this indulgent sipper has lasted for a reason. It’s a splurge—an exercise in decadence and a fine treat. I would stop short of including vintage Champagne and if a nonvintage remains out of the question (especially if you’re in a group setting), a refined, dry Spanish cava will do the trick. If you use the recently rereleased Abbott’s bitters in the Angostura slot and an orange twist, you have the Monopole, a favorite of Oscar Tschirky. I would also recommend trying the classic Death in the Afternoon, created by Ernest Hemingway, which is simply 1½ oz. absinthe (preferably from the freezer) and 4 oz. of Champagne. If you must, you may stray from Mr. Hemingway’s recipe by reducing the absinthe by a half an ounce, especially if planning on having more than one. A personal favorite.”
Entourage Brut Chocolate Ganache
From Jackson Triggs Winery chef Tim MacKiddie
1 vanilla bean, seeds
1 cup dark chocolate,
⅓ cup Entourage Brut
Italian Gingerbread Man
“Mixologist tip: If you’re concerned about overindulging on the alcohol front, this cocktail is a good choice as this Prosecco’s alcohol content is only 11 per cent, and mixing it equally with a non-alcoholic drink such as ginger ale cuts the potency in half. You can still enjoy and even have a second glass, without overdoing it.”
Chilled Ruffino Prosecco
Chilled ginger ale
Cinnamon, to sprinkle
1. Combine Ruffino Prosecco and ginger ale.
2. Pour mixture into chilled festive glass.
3. Sprinkle with cinnamon and stir.