Cheers to Summer!
written by Amanda Randone
As the marigolds begin to bloom and temperatures finally escape the below-30-degree region, it’s starting to feel a lot like summer—a glorious time of year characterized by trips to the beach, sun-drenched picnics, and sipping drinks on rooftop bars. And while it might be too soon to break out the straw hats and strappy sandals, you can certainly enjoy a taste of the approaching season with a delicious champagne cocktail. Plus, you can serve up any of these three delicious recipes in a crystal-embellished Champagne flute for a shine to rival that of the sun itself.
For something minty, try the Apres Rouge
Muddle ¾ oz. simple syrup, ¾ oz. lime juice, 2 cucumber slices, 4 mint leaves, ¼ oz. ginger juice, and 1 oz. of pomegranate juice. Add 3 oz. champagne and ice, shake, then strain over ice in a champagne glass. Add sprig mint for garnish.
Created by Matthew Biancaniello for G.H. Mumm
For something unexpected, try the Red Ruby Cooler
Add ½ oz. lemon juice, ½ oz. grapefruit juice, 1 oz. soda water, 1 bar spoon simple syrup, 1 bar spoon Campari, and 4 basil leaves. Press basil lightly with back of bar spoon, add Moet Ice and stir lightly. Add 1 basil leaf and 2 grapefruit slices for garnish.
Created by Ben Potts
For something simple, try the Island Champagne Cocktail
Mix ½ oz. pineapple juice, ½ oz. cranberry juice, and about ⅓ oz. amaretto together and pour into champagne flute. Top off with champagne. Add pineapple wedge for garnish.
Created by Mantitlement