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If you're planning to toast a special someone tonight, try adding a little chic pizzazz to the old bubbly with one of these recipes from trendy Chicago restaurant Pops for Champagne wine director Craig Cooper. The High Sage Cocktail looks delish to me.Framboise Cocktail
1. Combine Sugar Cube, a splash of Orange Bitters (soak the sugar cube), 1 oz. of Pasquet Marie-Framboise
2. Fill Champagne flute with sparkling wine
3. Garnish with Orange twist
High Sage Cocktail
1. Combine 1.5 ounces of Hendrick's gin, 1 ounce of sage-infused simple syrup, and ice in a shaker tin
2. Shake and strain over ice in a Highball glass.
3. Fill with Prosecco, 3 to 5 ounces depending on size of glass
4. Stir gently
5. Garnish with cucumber slices and a sage sprig.
Sage-simple syrup:
Combine equal parts sugar and water and bring to boil, lower heat, toss in a few sprigs of sage, then reduce by a third to a half until you get a syrup consistency. It should have a pale green-gold color.
Celestial Fizz Cocktail
1. Combine 1.5 oz. Francois Peyrot Cognac, ¼ oz. Grand Marnier and 1 oz. of fresh Cranberry Juice
2. Top with sparkling wine
3. Garnish with Lemon wheel
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2-14-2009 @7:29PM Matt said... I lke St Germain (elderflower liquer) and champagne, like a cheap blanc de noir. Sweet but not syrupy.
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2-15-2009 @12:52PM Gretchen said... Ohhh! You are making me wish I had gone there this week!
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