Welcome to Common Man Cocktail, I’m your host Derrick Schommer and today we’re going to do a Champagne Cocktail. Why? Because it’s Valentines Day or it will be in the few days and what we wanted to do is think about what you could drink for Valentines Day.
Something you probably don’t want to pair with chocolate, it’s very anti-chocolate but it’s different if you’ve never had a champagne cocktail it’s an experience worth having if you’re champagne drinker, if you’re not a champagne drinker it’s worth to try. Now what we’re going to have is a very strange it is a worth the try. Somebody in the studio Jennifer doesn’t care for the idea of this drink but stay with me.
We’re going to use sugar and a champagne flute that’s not bad there’s nothing wrong with that sugar that’s the best base ingredient for everything. Were going to use two dashes of Angostura bitters, we’re going to use some champagne. This is something I just pulled right out it’s extra dry. Not a huge, huge fan of this specific the Korbel brand I don’t know why, I guess I’m not too big into champagne. A tiny one third of an ounce of cognac, this is French brandy. And really that’s all there is to it, so lets get started shall we.
We’re going to use the champagne later, first we’re going to start with the bitters. Now this is just a tricky little drink because it’s all about kind of a science you do two dashes of bitter and what’s that’s going to do is absorb into the sugar cube which is a teaspoon, one teaspoon if you needed to know the exact ingredients of a sugar cube.
So it will start to absorb and you can see it’s turning brown and sugar would sucks up that anything you put on it from what I can tell. And now what we’re going to do, we’re just going to pour on the champagne. Now if you're planning ahead do this part and get all your drinks line up and do the champagne because champagne is going to love bubbles. Sugar is going to create a reaction, so keep that in mind.
And what this is going to do is just going to start bubbling crazy time and it’s going to bring those bitters to the drink. It’s going to basically stir it for us. Oh, we’re going to have a problem folks, awesome carbonation for the loss. All right let’s go anyway, so what we’re going to do is one third cognac. Now I’ve seen different recipes for this some pour the cognac, some will even use some green 00:03:00 and put in the first with the sugar. Others ones I’ve seen you just kind of float it on the top which is what we’ll do because it’s cooler and we can. There you go, now you’ve got your full reaction going on a lot of bubbles, big mess over here. Works pretty cool and smell it.
If you’ve never smelled Angostura bitters it has a very distinct scent. You know, this is something you should think about if you’re going to make a drink even something as basic as this you should smell all the ingredients ahead of time. Because if you ever want to get into making your own drinks it’s good to know what all of the components really smell like so that you could tell if they’re going work together. And you’ll start to figure that out by scent just give it a try.
Well if you like champagne taste and you’re going to get the champagne bubbly, you're
going to get the dryness in the champagne. But you’re also going to get some of the bitters and they’re going to start to rise a little sweetness not to much until you get closer to the bottom depending on how fast you drink it and there is that a nice hint. A smooth hint of the cognac. So this really just spices up your champagne if you’re celebrating and event like Valentines Day and you’re going to be cracking open the champagne, try something different, try something new, and try a cocktail.
I’m your host Derrick Schommer and we’re teaching you how to drink.
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