April 4, 2014 – The Republic Steakhouse
1 sugar cube
Dashes Angostura bitters
Place sugar cube into a Champagne flute and saturate with bitters. Pour in Champagne. Twist lemon peel over drink and drop it into the glass along with an orange wedge.
Chris put this together for me this time. Instead of Champange, he used their less-pretentious house sparkling white wine from the Gruet winery in New Mexico. The bitters gave the drink a barely rosy tint, and long curly lemon peels make any drink look like a New Year’s Eve party. A bit of sugar rounded the bite of the dry sparkling wine. All in all, a very festive, delicious drink I will remember for next New Year’s Eve.
I have a “like/not so much” relationship with Champagne (and its brothers from another mother, Prosecco, Cava, and sparkling wines in general). I WANT to like them; they look beautiful in the glass, all sparkly and bright, but invariably the first sip makes me feel like I’ve opened a gorgeously wrapped box of socks and underwear on Christmas morning. I don’t find Champagne bad, it just never has tasted they way I think it’s going to taste. This is my own failing and in no way a slam to one of the most iconic alcoholic beverages in the world. This cocktail comes very close to how I expect a glass of Champagne to taste, which made it a delight to drink.