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Category Archives: Champagne

Mimosa

Mimosa

Mimosa

September 15, 2016 – The Republic Steakhouse

Mimosa

 

1 1/2 oz. fresh orange juice
Champagne

Pour orange juice into a Champagne flute. Carefully fill glass with Champagne.

Gruet sparkling white wine. The all-time classic brunch tipple. Good orange juice tonight, so my drink was nicely sweet and a little tart, which really helped cut the mustyness of the wine. As an experiment, Ryan added some Rababaro Zucca, a delicious rhubarb amaro from Italy, which gave the drink a lovely peach color and slight acidic bitterness that worked really well.

Gesondheid! (Afrikaans)

 
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Posted by on April 2, 2017 in Champagne

 

Kir Royal

Kir Royal

Kir Royal

July 28, 2016 – The Republic Steakhouse

Kir Royal

1 barspoon crème de cassis
Champagne

Spoon cassis into a Champagne flute and fill with Champagne

Edmund Briottet crème de cassis, Gruet sparkling white wine. This came out pretty much how I thought it would. Slightly fruity and slightly musty. The cassis gives the wine a little more character and overall it’s not bad, but it still won'[t make me drink more sparkling wine/Champagne.

(kha sehat walary) ښه صحت ولری (Pashto)

 
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Posted by on February 7, 2017 in Champagne

 

I.B.U.

I.B.U.

I.B.U.

May 19, 2016 – The Republic Steakhouse

I.B.U.

3/4 oz. Cognac
3/4 oz. orange juicd
1/4 oz. apricot brandy
Champagne

Shake first three ingredients in a shaker with ice. Strain into a Champagne flute and fill with Champagne.

Courvoisier Cognac, Gruet sparkling white wine. This is a light, summery drink that is a bit on the sweet side. Like a Mimosa that’s heavy on the Champagne but at the same time a little kicky from the Cognac

Ahóá! (Navajo)

 
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Posted by on January 28, 2017 in Champagne, Cognac

 

Hemmingway

Hemmingway

Hemmingway

April 14, 2016 – The Republic Steakhouse

Hemmingway

3/4 oz. Pernod
Champagne

Pour Pernod into a Champagne flute and fill with Champagne.

Gruet sparkling white wine. Once in a very blue moon I meet a cocktail I just can’t like. The moon must have been blue tonight. I’ve never been a fan of Champagne or sparkling white wine; it’s musty and dry and just not tasty to me. Pernod has it’s uses, but only in very small amounts with lots of other things to modify the intense licorice/anise flavor. Put the two together, and… well… let’s just say I barely finished it. Kind of sour with an unpleasant bitterness that seemed to intensify the longer it sat.

आयुरारोग्य लाभो (āyurārogy labho) (Marathi)

 
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Posted by on November 12, 2016 in Champagne

 

Pimm’s Royal

Pimm's Royal

Pimm’s Royal

November 12, 2015 – The Republic Steakhouse

Pimm’s Royal

1 1/4 to 1 3/4 oz. Pimm’s No. 1
Champagne
Lemon peel
Cucumber peel

Pour Pimm’s over ice cubes in a large highball glass. Fill with Champagne and add peels.

Gruet sparkling white wine. The wine is very forward and very musty. I get a hint of the Pimm’s, but it’s very faint. Not a favorite.

გაგიმარჯოს! (gagimarjos!) (Georgian)

 
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Posted by on April 20, 2016 in Champagne

 

Black Velvet

Black Velvet

Black Velvet

October 15, 2015 – The Republic Steakhouse

Black Velvet

Guinness
Champagne

Fill a Champagne flute half-way with Guinness. Carefully top with Champagne.

Gruet sparkling white wine. What a surprise! I really didn’t think I was going to care for this. The end result is very much like a good Trappist ale like Chimay. Slightly sharp, with the mustiness of the wine working with the yeasty caramel Guinness.

Pohjanmaan kautta! (Finnish)

 
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Posted by on April 8, 2016 in Beer, Champagne

 

Pick-Me-Up

Pick-Me-Up

Pick-Me-Up

August 20, 2015 – The Republic Steakhouse

Pick-Me-Up 

1/4 oz. lemon juice
Dash of Angostura bitters
Dash of sugar syrup
Dash of grenadine
3/4 to 1 oz. brandy
Champagne

Shake first five ingredients with ice in a shaker. Strain into a Champagne flute and fill with Champagne.

Christian Brothers brandy and Gruet sparkling white wine. Wow! One of the better Champagne drinks I had. I was tempted to ask for a drop or two more grenadine because I always want these kind of drinks to be sweeter, but I held back. I’m guessing the brandy is knocking down the usual mustiness of the wine and adding a hint of warmth. On top of all that, it’s a lovely looking drink.

This was also one of the drinks that seems to get popular for a night. Ben, the bartender, suggested it to several other customers, and a few others saw what a lovely beverage I was drinking and asked about it. I love it when that happens.

Tchim-tchim! (Portuguese)

 
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Posted by on October 23, 2015 in Brandy, Champagne