December is Champagne’s month to shine – after all, New Year’s Eve doubles as National Champagne Day. Try one of Minibar’s favorite bubbly cocktails to keep things from getting monotonous and sip champagne by the fire.
· 3 ounces (6 tablespoons) creme de cassis
· 1 bottle Champagne or other sparkling white wine
· 6 strips tangerine or orange zest, for garnish
Just before serving, pour 1 tablespoon creme de cassis into each glass. Fill with Champagne, and garnish with zest.
· 3 dashes of Peychaud’s Bitters
· 1 sugar cube
· 1 ounce bourbon
· 4 ounces chilled Champagne
· 1 tablespoon chopped or sliced canned peaches
Sprinkle the bitters over the sugar cube. Pour the bourbon into a chilled flute and top with the Champagne. Add the sugar cube and peaches.
· 2 tablespoons sugar
· 2 teaspoons finely grated kumquat zest, plus 1 slice
· Rose Champagne, chilled
Combine sugar and zest. Wet rim of a Champagne glass; coat rim in sugar mixture. Drop kumquat slice in glass, and fill with Champagne.
The Hat Trick
· 1 1/2 ounces amontillado Sherry
· 1 ounce Aperol (bitter orange Italian aperitif)
· 3 dashes of Fee Brothers rhubarb bitters or orange bitters
· 1 1/2 ounces chilled Prosecco
· 1 lemon twist wrapped around a pick, for garnish (optional)
Fill a cocktail shaker with ice. Add the sherry, Aperol and 2 dashes of bitters and shake well. Strain into a chilled flute. Top with the Prosecco and garnish with a dash of bitters and the lemon twist.