Champagne Cocktail

Champagne Cocktail – Classic 1862 Jerry Thomas Recipe

History Of The Champagne Cocktail

Cocktails are very much an American thing as a cocktail like this would never exist in France or Italy. if someone added a raw sugar cube, bitters and a lemon peel to champagne they would be arrested. On a side note the British are big into cocktails too and have made an equal contribution to the field but they were introduced to making them by Americans. William Tarling, one of the first presidents of the UKBG back in the 1930s, cites Jerry Thomas as having introduced the British to American saloon style drinks with his 1859 UK cocktail exhibit. William Tarling wrote that Jerry Thomas used solid silver tools valued at 1000 pounds in 1850 or a little over 100,000 today, but back to my point.

The champagne cocktail was most likely invented by Jerry Thomas and is used as a way to add extra presentation to champagne for toasting. The bitters provides a really nice earthy and herbal element to the cocktail, but the sugar cube doesn’t add much sweetness. The biggest contribution of the sugar cube is to give the carbonation in the Champagne something to atomize on and make the drink an overwhelming display of carbonation. Like dropping a mentos into a bottle of coke. Flavor wise the lemon peel adds a lot of flavor and if you express it over the top it coats the top of the glass with a wonderful lemon smell and flavor. If you’re looking for a simple way to elevate your presentation during a toast, the champagne cocktail is a fun one to try.

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Champagne Cocktail – Classic 1862 Jerry Thomas Recipe

0 from 0 votes
Course: DrinksCuisine: American
Servings

1

servings
Calories

334

kcal
ABV

10%

Total time

3

minutes

Learn how to make a Champagne Cocktail.

Ingredients

  • 5 oz Sparkling Wine

  • 1 Sugar Cube

  • 2 dashes Angostura Bitters

Directions

  • Pour sparkling wine into a champagne flute.
  • Dash the sugar cube with angostura bitters turning a brownish red color.
  • Drop the sugar cube into the glass and garnish with an expressed lemon peel.

Notes

Mimosa Cocktail

Mimosa – Classic 1925 The Ritz Hotel Paris Recipe

The story goes that this was invented in 1925 by Frank Meier at the Ritz Hotel in Paris. This drink is most commonly known as a popular brunch cocktail. My personal word of caution about mimosas is that these give the absolute WORST hangovers.

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Mimosa – Classic 1925 The Ritz Hotel Paris Recipe

0 from 0 votes
Course: DrinksCuisine: French
Servings

1

servings
Calories

248

kcal
ABV

5%

Total time

3

minutes

Learn how to make the a classic Mimosa.

Ingredients

  • 2.5 oz Orange Juice

  • 2.5 oz Sparkling Wine

Directions

  • Simply combine the ingredients in the serving glass.

Notes

Bellini Cocktail

Bellini Cocktail – Classic 1940s Guiseppe Cipriani Recipe

The Bellini was invented during World War 2 in Venice, Italy by Guiseppe Cipriani. The cocktail is named after Giovanni Bellini, a famous Venetian Renaissance painter who’s work is scattered around Venice. The drink is basically a mimosa with peach juice instead of orange juice.

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Bellini Cocktail – Classic 1940s Guiseppe Cipriani Recipe

0 from 0 votes
Course: DrinksCuisine: Italian
Servings

1

servings
Calories

300

kcal
ABV

17%

Total time

3

minutes

Learn how to make the a classic Bellini.

Ingredients

  • 2 oz Peach Juice

  • 4 oz Sparkling Wine

Directions

  • Simply combine the ingredients in the serving glass.

Notes

Kir Royale

Kir Royale – The Fancy Variation of Felix Kir’s 1940s Classic Cocktail

The fancy version of the Kir (exact same cocktail but just use a dry white wine instead of champagne), the Kir Royale is a wonderful and fruity champagne cocktail. I recommend using as dry a champagne as possible because the creme de cassis is already really sweet and if you start off with a sweet champagne then it’s just a bit too much and you lose the other flavors. The dryer the wine the better.

The Kir is named after the Catholic priest Félix Kir, a Nazi resistance fighter in the Dijon region during WWII. Félix Kir is credited with helping around 5,000 POW escape during the course of the war. After the war ended he was elected mayor of Dijon, where he stayed for 23 years till his death in 1968.

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Kir Royale – The Fancy Variation of Felix Kir’s 1940s Classic Cocktail

0 from 0 votes
Course: DrinksCuisine: French
Servings

1

servings
Calories

251

kcal
ABV

12%

Total time

3

minutes

Learn how to make the a classic Kir Royale.

Ingredients

  • 1/2 oz Black Currant Liqueur

  • 3 oz Sparkling Wine

Directions

  • Simply combine the ingredients in the serving glass.

Notes

Spritz Cocktail

Spritz Cocktail – Classic Venetian Cocktail

The worst Spritz I ever had was Venice. Naturally being the quintessential cocktail of Venice, I must enjoy one while eating cicchetti by the canals. Unfortunately all of Venice is a tourist trap (It’s still beautiful and I loved being there though) and every spritz I ordered tasted just pretty bad. I had never actually had a spritz before this trip and before I go on vacation I like to do a little research on any cool bars to seek out or any regional spirts or cocktails to try. So I got multiple spritz’s and they all sucked.

Determined not to let that ruin it for me I googled the recipe when I got home and found the official recipe off Aperol’s website is really good. The spritz is a great little drink (If made well), and garnished with an orange slice or Spanish olive, it makes a nice brunch cocktail.

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Spritz Cocktail – Classic Venetian Cocktail

0 from 0 votes
Course: DrinksCuisine: Italian
Servings

1

servings
Calories

267

kcal
ABV

8%

Total time

3

minutes

Learn how to make a classic Spritz.

Ingredients

  • 1 oz Aperol

  • 1 oz Soda Water

  • 1 oz Sparkling Wine

Directions

  • Simply combine the ingredients in the serving glass with ice.

Notes

French 75 Cocktail

French 75 Cocktail – Classic 1928 Judge Jr. Recipe

The French 75 cocktail was named after the WWI French 75mm light field canon, and is both a strong and easy to sip cocktail. The French 75 has an alcohol by volume of around 15%. The first publication of this cocktail was in the 1928 book “Here’s How!” by Judge Jr. His recipe is as follows: 2 jiggers Gordon water; 1 part lemon juice; a spoonful of powdered sugar; cracked ice. Fill up the rest of a tall glass with champagne! Think of it as a John Collins but made with Champagne instead of soda water. This was originally served as a highball style cocktail with ice but it is more common to see it served today more elegantly in a Champagne flute without ice. There is an earlier reference to a cocktail called the “75” in Harry MacElhone’s 1922 book “The ABCs of Mixing Cocktails” but that was a completely different drink that contained brandy, grenadine, and absinthe, which resembled more of the Monkey Gland cocktail than a French 75.

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French 75 Cocktail – Classic 1928 Judge Jr. Recipe

0 from 0 votes
Course: DrinksCuisine: French
Servings

1

servings
Calories

609

kcal
ABV

15%

Total time

3

minutes

Learn how to make the French 75.

Ingredients

  • 1 oz Lemon Juice

  • 1 oz Simple Syrup

  • 2 oz Dry Gin

  • 5 oz Sparkling Wine

Directions

  • Combine all ingredients except for the sparkling wine in a shaker with ice.
  • Gently throw the drink between the two shaking tins so it will chill without over diluting.
  • Pour into the serving glass.
  • Lastly, gently pour the sparkling wine into the glass so it evenly mix with the other ingredients and keeps as much of its carbonation as possible.

Recipe Video

Black Velvet Cocktail

Black Velvet – 1861 British Mourning Cocktail Recipe

Story goes the Black Velvet was invented in 1861 to mourn the death of Queen Victoria’s husband, Prince Albert. The black color symbolizes grieving for the dead and Champagne because he was the queens husband damnit. Queen Victoria was so heartbroken by his death that she only wore black for the rest of her life from that point on. When I pass I told my wife and kids I want a recreation of Tim Finnegans wake, or to be turned into a marionette puppet. I doubt they will honor either wish but they might serve black velvets and I would be happy with that.

Personally I only really like brut and extra brut sparkling wine but for this cocktail a Sec is perfect. It ends up tasting almost like a Coca-Cola but better. Brut is good too but the slight extra sweetness of the sec is nice. But that’s just me, my wife likes the drier taste of the brut better.

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Black Velvet Cocktail – British 1861 Recipe

3 from 1 vote
Course: DrinksCuisine: American
Servings

1

servings
Calories

235

kcal
ABV

7%

Total time

3

minutes

Learn how to make the classic Black Velvet cocktail.

Ingredients

  • 3 oz Guinness

  • 3 oz Sparkling Wine

Directions

  • Simply combine the ingredients in a chilled serving glass.

Notes