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Champagne; Standard drinkware: Champagne flute: Commonly used ingredients: 9 cl (3 ounces) (9 parts) champagne; 1 cl (0.33 ounce) (1 part) crème de cassis; Preparation: Add the crème de cassis to the bottom of the glass, then top up champagne. Notes: A recipe can be found at the International Bartenders Association website as a variation of ...
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 . Other variations include grenadine , orange bitters , cognac (substitute of brandy) or sparkling wine (substitute for champagne).
Strawberry gin and tonic (gin, lime juice, orange bitters, tonic water, strawberry syrup) [16] Strawberry gin smash (gin, strawberries, sugar, lime juice, elderflower liquor, club soda, mint sprigs) [ 17 ]
1. Fill a cocktail shaker with ice. Add the gin, simple syrup and lime juice. Shake until chilled, then strain into a flute. Top with Champagne and garnish with the sprig of mint ...
Sparkling water. Champagne glass. What you do: Fill champagne glasses with cotton candy balls. Pour sparkling water into glasses over cotton candy. Serve! Believe it or not, that's actually all ...
Made with tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. Mimosa Made with Champagne (or other sparkling wine) and chilled citrus juice, usually orange juice unless otherwise specified. Mint julep Made primarily with bourbon, sugar, water, crushed or shaved ice, and fresh mint. Mojito
Apple cider with champagne and brandy is called an apple crisp. [11] The flirtini is made with pineapple juice, champagne and vodka. [12] The megmosa [13] [14] is a similar type of cocktail, composed of equal parts champagne and grapefruit juice. The sherbet mimosa [15] consists of champagne and a scoop of sherbet, instead of orange juice.
When ordering a Kir, waiters in France sometimes ask whether the customer wants it made with crème de cassis, de mûre , de pêche , or framboise . The International Bartenders Association gives a recipe using 1/10 crème de cassis, though French sources typically specify about 1/5. Meanwhile, 19th-century recipes for blanc-cassis recommended ...