This episode brought to you by Haamonii Shochu. It’s Japanese tradition to drink shochu with friends. Be sure to pour gold medal Haamonii Shochu, and remember to pour for others not self. You can buy it online at www.dandm.com.
Welcome to Common Man Cocktails, I’m your host Derrick Schommer. Today we’re going to create the Champagne Cooler. There are going to be two episodes that have champagne, because opening a bottle of champagne and making a single cocktail is not efficient. So I’m going to try and do to that’ll help you, it’ll help me and, if you’re like me, and you have a lot of like you host parties at new years, at least in the US I don’t know what the traditions internationally, but I know we have a lot of very verbal, vocal commenting international public which is awesome. It gives me an idea of what you guys do in different countries and what you’ve accessed to.
Anyway, we drink a lot of champagne or so we think, so every year I get champagne because I host a party one or two people bring champagne. We drink maybe one. Somehow over the years, I’ve gotten a lot so I’m just trying to burn through it. If you’re like me, you’re looking for ways to get rid of champagne if you don’t drink it straight. This might be the way.
So, what we’re going to do is—my recipe is a little different than what I actually have at the table, because this is what I could find. And if you noticed this’ll crack on the stuff back there that’s impossible to find anything because I’m very unorganized. I’ll work on that later. So I’ve got Hennessy Cognac in substitution of just standard brandy, that’s okay because it’s still kind of a brandy, and we’ve had people that say, “Hey, you guys going to do Hennessy in a tasting blank tasting with cognac brandy, Armagnac , whatever.” Close enough. For triple sec, I’m using Cointreau instead of triple sec. It’s a little higher class. You got champagne, you want to be high class. You could use triple sec. And this is Cook’s California Champagne, extra dry. This could be awful. I have no idea. I don’t know where it came from. But it’s champagne. And I’m making a cocktail so, how bad can it really be.
So, what we’re going to do is an ounce and a half of our brandy, an ounce of the Cointreau or triple sec, and we’ll fill the rest with champagne. We’re going to put it into a big wine glass. So find the biggest wine glass you have. For me, I think this is my pinot noir wine glass, or merlot, I can’t remember, whatever. Stemless wine glass, you could use anything. Stems are fine.
So we’ll do an ounce and a half of brandy, making this very much a core brandy cocktail, besides the fact that it’s got more champagne than anything. So we’re going to pour in the brandy and the triple sec first. Now these are room temperature. If you can chill your glass ahead of time, you may be better off. My champagne is fresh out of the wine refrigerator. Yes I have one of those, and I put it right at the bottom where it’s chilled the best. So hopefully, it’ll be cool enough to really bring up the chill factor.
And then, this is what we got to start with, it’s a nice little base, very orange. Oh and it’s strong, you get that concaveness that brings the alcohol right into your face. And you’re going to do about 8 ounces of champagne. I am probably going to stick with 6. And you don’t have to do any real mixing because the bubbles are kind of getting things moving. You could see some of that alcohol is flowing around, and since you kind of pour it right on the top, you’re pretty much good to go there, I think. So there you go. Smells like a…smells like an orange. A neat little orange, a smooth orange. I don’t smell the champagne. I guess it’s good. It’s got some dryness, not as dry as the dry says it is, probably because we’ve added so many other cool things. Kind of a little sprite, alcoholish champagne sprite thing going on, crisp and refreshing. You know you could probably add some ice to this if you really want to, because it kind of warms it up a little bit, but not too bad. If you add ice, you’ll get rid of some of the alcohol. There is alcohol burning heat in the back and a little at the tip of the tongue. Overall, it’s a neat little drink if you’re looking for a more experimentations with brandys and with your triple sec or Cointreau. Bring it up. It’s kind of a high class. Probably sit on the porch, drink style of drink.
So there you go, that is your Champagne Cooler. I am your host Derrick Schommer. Check us out on everydaydrinkers.tv. We’re teaching you how to drink.
Also, don’t forget our sponsor. This is the Haamonii Smooth Shochu for those that are probably more of the international breed. I don’t know if you’ll be able to get this. If you’re in California, you could probably buy this, no problem. Go to dandm.com, check it out.
This is like the next style, this is, in my opinion, above and beyond what you get from other Japanese style spirits like sake which, it’s hit or miss sometimes with that. This fits much better in any type of cocktail really. Anything calls for vodka, or creating your own is really not hard especially if you’re using the lemon, you can create some neat little lemon cocktails. Ultra smooth, ultra crisp, got some great new wants that blow away anything you’ll see in a vodka at least in America. So check them out at dandm.com. This is Haamonii Smooth Shochu. Talk to guys later.
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