American Champagne Cocktail

Wednesday December 29, 2010

I first heard of this drink from one of my favorite bartenders, Jeremy Holt, who is also the publisher/editor of The Husky Boy, a small ’zine devoted to food and drink. While there are a number of cocktails that employ the bubbly, I’m not sure another manages to combine what at first glance seem such disparate elements: Champagne and bourbon. But don’t be scared—the bourbon doesn’t overwhelm the light, breezy Champagne; instead, it adds the right amount of smolder and kick, making this an ideal drink both at breakfast gatherings and evening events. You may want to use a mid-range Champagne in this drink, as a premium might be a bit of a waste. But the choice is yours.

Serves 4


Ice cubes (optional)

16 ounces Champagne, chilled

6 ounces orange juice

4 ounces bourbon

Orange slices for garnish

1. Add 1 ice cube to each of 4 champagne flutes. (If your Champagne and orange juice are both well chilled, feel free to skip this step.)

2. Add 4 ounces Champagne to each flute, then 11⁄2 ounces orange juice.

3. Gently float 1-ounce bourbon on top of each glass and mix lightly. Garnish each glass with an orange slice and serve.

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