Bubbly Cocktails

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A glass of champagne gives you a feeling unlike any other beverage in your hand.  It is full of potential, full of airiness, and full of energy.  Whether you are enjoying a mimosa in the morning with friends, or celebrating an important event with a loved one, a glass of bubbly can liven things up in a way no other drink can.  Take a look at the Three Sheets episode on champagne.

I remember reading somewhere that it was too bad that champagne in America is only consumed on special occasions and for particular celebrations like New Year's Eve, and I agree with that.  A bottle of champagne is a perfect companion to many evenings, and can certainly be to good effect on almost any night when a few people gather.

I've never been a mimosa drinker - usually when it's mimosa time for others, I feel the orange juice is way too thick for my stomach.  Often for me, mimosas have been the staple for a morning after a long night of drinking, so I am in favor of a light drink that doesn't linger.  Suffice it to say I am no orangeman.


To circumvent the problem I have with orange juice in a cocktail in the morning, here's my take on a champagne cocktail with orange:



Orange Angelus
1/2 oz cognac
3/4 oz contreau
1/2 oz lemon juice
1/2 oz vodka
1 dash orange bitters
Champagne



Combine everything but champagne and stir.  Add champagne and sip, sip, sip.  The orange flavor comes out strongest from the bitters on the nose, but you can feel the warmth of the vodka for the finish fighting with the classic tickling of a sip of champagne.

Instead of the cognac and contreau, I use this French brand of orange liqueur and cognac that comes at 40% abv.  If you're doing that, find a comfortable ratio - for me it's 1oz "La Belle Orange" instead of the cognac and contreau.  Also, many champagne cocktails you will find will have some sweetener in them, I don't like sweet cocktails, so this is not sweet.  If you would like a sweeter cocktail, add 1/2-3/4 oz simple syrup.

Black Feather

Robert Hess is one of the big names in cocktails.  When he suggests a drink, I find myself inclined to believe it is very good.  So it was with the Black Feather.  After watching his video about it some months ago, I put it on my list to try out.

The Black Feather certainly does not disappoint - in fact, it is a surprising blend of flavors that is at once light on the tongue and yet flavorful!  With a unique taste, and a dryness that does exactly what he says (the vermouth sets the perfect balance between the brandy and the triple sec), it is quite a tasty cocktail.  Tasty enough in fact, that I had three or four before I even stopped for a breath.

Black Feather

4 Parts Brandy
2 Parts Dry Vermouth
1 Part Triple Sec
1 Dash Angostura

Stir with ice and strain

Yum.

Orange Liqueurs

Well, I did a little digging after a few gins last night, and discovered that my price range for the orange liqueurs I listed last time weren't accurate - I was pricing the Grand Marnier too low.

According to my sources over at google, the prices are as follows:

Grand Marnier:  $45
Contreau:           $40
Triple Sec:         $Depends, but anywhere from $5-20 for 750ml

That really turns me off to Grand Marnier and Contreau, because I feel like there is no middle ground orange liqueur.  Now I'm all for premium brands, and I drink them when I get the chance, but I seldom if ever have bought a bottle of premium at this point in my life.  I know there will come a time when my liquor shelf (cabinet? closet? larder?) extends to excellent brands of all sorts of liquors and liqueurs, but for now, I wish there were something better than the triple sec freshmen use for their kamikazes, but less expensive than the Hampton's priced Contreau/Marnier.

Last night I was having the bartender (behind the open bar) make a Bombay, Contreau, and seltzer drink that wasn't too bad.  Wasn't great, but if I tweak it, maybe it'll be better than a watered-down French Kiss.  I'll give an update if/when I get around to trying it.  Don't expect me to use Contreau though, not at $1.60 an ounce.  Maybe I'll put that bottle of Dubonnet to some more use though...