Monday, April 16, 2007
1 1/2 oz. Bourbon
1/2 tsp. sugar -or- 1 sugarcube
1 dash Angostura bitters
In a tall glass (14 oz. works well), place sugar and wet with Bourbon and bitters. Add several ice cubes and fill with Champagne. Garnish with lemon peel spiral.
The good folks over at Married with Dinner are hosting Mixology Monday, and the theme this time around is Champagne cocktails. Go check it out, grab a bottle of the fizzy stuff, and try the nifty concoctions they've compiled.
As for my entry, I found a few scant recipes online, but little else in the way of history/origin. None of the bar guides in my collection made reference to it either, which further increased the mystery. However, I enjoy mysterious things so I found my fevered imagination filling in the blanks and pretty much guaranteeing I had to try it.
The drink is as simple as it is tasty. It has few ingredients, and requires little in the way of preparation or fancy mixing. As such, I definitely recommend using decent quality booze, because this recipe contains nothing to mask an inferior product.
I made two of these- one with Maker's Mark, and one with Woodford Reserve. The Woodford made a much better-tasting drink, but if you have a favorite brand I'm sure you'll enjoy it in this recipe just as much as any other.
It's a very refreshing drink. The Bourbon is right up front as the dominant flavor (people who aren't fans of Bourbon will probably want to take a pass). The Champagne lightens & crisps up the Bourbon's earthiness without watering it down, and in some ways it reminded me of a stripped-down Mint Julep.
Give it a shot. It would be a great warm-weather drink, or something to spring on your friends if a celebration is in progress and bubbly is in good supply.