New Year’s Eve is the perfect occasion to pop some bubbly to bid farewell to 2010 and raise a glass to toast to the coming year. I’ve been seeing signs of a comeback for the champagne cocktail, which I welcome in full! Mixologists are finding creative new ways to remake this bygone beverage.
The classic champagne cocktail made with bitters and a sugar cube dates back to the Civil War era in the U.S. and was chosen as one of the top 10 cocktails of 1934 by Esquire magazine. Though its popularity has fizzled, it’s time to update the classic with new modern recipes.
One of my favorite books for champagne cocktail recipes is 101 Champagne Cocktails by Kim Haasarud (bonus points for the pretty pictures). You can also find some great recipes online from Martha, or The Food Network. And remember, sparkling cider is still a kid friendly and alcohol free alternative that offers that festive sparkle of bubbles.
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