Happy Hour: Champagne Cocktails
So it turns out we have a little something to celebrate over at the Sims Stuber household! A sweet precious angel of heaven has arrived on the scene and we couldn’t be happier. Celebration = Champagne, right?!? Not everybody loves the bubbly right out of the bottle (the shame!!!) or perhaps you just want to mix it up a bit… Whatever the reason, I’ve got three incredibly easy-to-make champagne cocktail recipes that are perfect for spring cocktail sipping. Cheers!!
Simple and chic like the bubbles themselves. Place a sugar cube in a champagne flute and give the cube a couple of tiny splashes of bitters. Fill flute with champagne and add a twist of lemon for garnish and a hint of flavor.
Crisp champagne with a hint of sweet. If you aren’t familiar with Luxardo Maraschino cherries, you need to meet them ASAP. Shirley Temples should be ashamed. I’m not an elitist by any means, but the Luxardo is by far the best-candied cherry you will ever meet. They are not cheap at nearly $20 a jar, but they are worth every penny and they will last you forever. People who tell me they hate anything resembling a Maraschino cherry have always eaten their words once they try a Luxardo. Number 1 rule with Luxardos is NEVER put them in the fridge. They will crystalize rendering them worthless. Store in a dark, cool place like a cupboard. This recipe is easy peasy. Take a martini glass and dribble in a bit of the Luxardo cherry syrup and place two cherries on a toothpick parked on the side of the glass. Add champagne. That’s it.
Shine bright like a canary diamond with this cheerful and yummy this cocktail. The addition of honey ginger simple syrup gives this drinkie a hint of zing that will make you smile. All you need is 1 Tablespoon of lemon juice, 1 Tablespoon of honey ginger simple syrup (recipe below) placed in a glass, then top with champagne.
Honey Ginger Simple Syrup
- ½ Cup honey
- ½ Cup water
- 2 oz. Ginger root (peeled and sliced thin)
Bring honey and water to a boil, stirring to dissolve honey. Add sliced ginger and turn down to a simmer for approximately 2 minutes. Remove from heat and let steep for about 30 minutes. Strain syrup through a fine sieve or piece of cheesecloth. Discard ginger. Store syrup in an airtight container. Will keep for about a month.