The Soyer Au Champagne

For summer I thought I’d do something fun and do a champagne based cocktail or two.  With the hot nights ahead, throwing a little bubbly into the mix can’t hurt.  Plus, it makes everything you do feel like a celebration.

Soyer Au Champagne, for you non-French readers out there, means “Silk With Champagne”.  That’s really about all I was able to find out in regards to it’s history.  So, in lieu of an exciting back story or even a personal anecdote, I’ll just have to leave you with the recipe and let you create your own fabulous tale.

1/4 teaspoon cognac
1/4 teaspoon maraschino liqueur
1/4 teaspoon triple sec
2 heaping tablespoons vanilla ice cream
Champagne (Jeff suggests the Henriot)

What you’re going to want to do to start is chill down a wine glass.  Once you’ve got that done, mix all the hard stuff with the ice cream, and then fill it up with champagne.  The amount of champagne is variable depending on how large a wine glass you use.  The ones I rock at home turn a bottle of wine into a three glass enterprise, as opposed to a five.  Anyway, give your cocktail a gentle stir, top if off with a maraschino cherry and enjoy.  Have some company on a steamy July evening and wow them with this.  People will think you’re a genius, especially if you pour enough drinks down their throats. Personally, I’m going to buy Lupec one of these instead of an ice cream cone next time we go out.

-Out.

Tags: champagne, cognac, drink recipes, ice cream, maraschino, triple sec
Category: Cocktail Recipes | Comments (0)

Getting Shelled With The French 75

Until yesterday, I had never heard of this particular cocktail.  A lady I happen to do business with was firing questions to me about gin, and proceeded to explain to me that she wished to concoct a French 75 at her home. She also filled me in on it’s origins, and I thought it was a pretty cool cocktail with a pretty cool story.  Legend states a Franco-American pilot during WWI by the name of Raoul Lufbery loved champagne, but needed something with a bit more of a kick.  Thus was born this cocktail.  Some folk beileve cognac was the original additive to champagne, but we’re going with the classic gin version, which became popular round these parts around 1919.  You’ll need the following:

2 ounces london dry gin (I prefer Whitley Neill)
1 teaspoon superfine sugar
1/2 ounce of lemon juice
5 ounces Brut champagne

Some places say to drink this in a Collins glass, others a champagne flute.  Either way, throw the gin, lemon juice and sugar into a shaker full of ice and give it a good shake.   Pour the champagne into the glass of your choice, and then strain the contents of the shaker into that.  Voila! Garnish with a cherry if that’s your style.  If you substitute vodka for gin, you’ve got a French 76 and if you switch it out with cognac, you’ve got a King’s Peg. The rumor is these will get you housed, so I’m hoping Lupec will be able to drive home after we down some of these.

-Out.

Tags: champagne, cognac, drink recipes, gin
Category: Cocktail Recipes, Uncategorized | Comments (1)