Hey Bartender

POET DOROTHY PARKER once said, ...three be the things I shall never attain: envy, content, and sufficient Champagne. She must have been aware of the number and variety of the types of cocktails that can be created using this sacred beverage as well. Purists would disagree. They'd consider it unthinkable to mix anything with Champagne. Sometimes you have to step outside your comfort-zone to understand what the rest of us already know.

There is no record of the first time someone decided to create cocktails using Champagne and sparkling wine. However, by the 1850's, such cocktails were gaining in popularity in San Francisco. Miners were known to toss back a few after a long day at work. It's been said that the Champagne cocktail is a good way to start the day. You can't argue with that. The most remarkable thing to me about this cocktail is how popular it was during that time. Not only that, the brands of Champagne used for these cocktails is an all-star lineup of some of the best known Champagnes, both then and now. Names such as Moet & Chandon, Roederer and Veuve Cliquot were just as relevant in the 1850's as they are today.

The original recipe called for a half teaspoon of sugar, a couple of dashes of bitters, and a piece of lemon peel. The sugar and bitters were put in a tumbler. The tumbler was then filled one-third of the way with broken pieces of ice and filled the rest of the way with Champagne. Over time, it was discovered that a sugar cube saturated with bitters placed at the bottom of the glass would dissolve slowly and in turn infuse the drink with its flavors. Peychaud's bitters was later substituted for the more traditional Angostura. The creative minds of the time also began adding a bit of Cognac to their cocktails. In the early days, these cocktails were served with ice because that was the preference of those who consumed them. There was no chance of the drink getting diluted because they were consumed rather quickly. Today, ice is not an ingredient in any Champagne cocktail recipe.

Many variations have evolved over the years. These cocktails include a myriad of ingredients including gin, vodka, brandy, and other more exotic things as well. Of these, the best known is the French 75. Rumor has it that this drink was a favorite of French field artillery units during World War I. A couple of these would give any warring faction the confidence to go into battle without fear. This particular drink is best served in a tall, Collins-style glass. To make it, add two ounces of London dry gin, one teaspoon of superfine sugar, and one-half ounce of lemon juice into a shaker filled with ice. Shake vigorously and then strain the mixture into a Collins glass half-full of ice. Top the mixture off with about five ounces of Champagne. Made properly, this cocktail is quite refreshing.

There are two other classic cocktails that must have also been favorites among the French military during World War I: The French 68 and the French 76. I'm not sure when they found time to enjoy these, but the fact that there's more than one recipe suggests that there was more drinking than fighting amongst this group. The French 68 combines Calvados Brandy, Cognac, lemon juice, grenadine and sugar with Champagne in a Champagne flute. The French 76 is a blend of vodka, grenadine, sugar, lemon juice and Champagne in a Champagne flute. Like the French 75, when prepared properly, both are quite delicious.

One of my favorite cocktails from this genre is one that was created at a local bar here in Richmond. It was a blend of St-Germain, Hendrick's gin, and Champagne. It's probably one of the best, most refreshing cocktails I've had. Recently, I was asked to come up with a cocktail to pair with a dessert for our Chef's Tasting Menu. The dessert was a trio of amazingly delicious cream puffs. I decided to use Champagne as my starting point. I blended it with Pinnacle Orange Whipped vodka and pomegranate juice. Shockingly, it turned out really well and was a big hit whether it was paired with dessert or not. To pay tribute to the French 76, it was named Pom 76. I call it Pom Sunday at home. It seemed appropriate when I thought of it as an alternative to the mimosa, a drink that I've made thousands of times at Sunday brunch over the years.

So, there you have it, Champagne Cocktails -- uncorked. Once again we've proven that some of the drinks that we know and love weren't invented by our favorite bartenders. Thankfully, even if they didn't invent them, we are grateful that they can recreate these great drinks for our drinking pleasure. As always, whether enjoying one of these cocktails alone or with what's left of the French military circa 1914, please do so responsibly. Until next time...prosit!!!