First, just a reminder that Sunday, February 26, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails, (they also have a great beer selection,) on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders, (and me,) to make them for you. It is always a fun time.
Use long tumbler.
1 Lump Sugar. (1/2 oz Small Hand Foods Gum Syrup)
2 Sprigs Mint.
Fill glass with Champagne (Delmas Blanquette de Limoux). Stir gently and decorate with slices of fruit in season.
I guess the odd thing about the Champagne Julep is that the recipe omits the inclusion of any ice in the glass. I’m chalking that up to carelessness, as it wouldn’t really seem like a julep to me without the fine ice.
Regarding various Sparkling Wines, in my opinion, most Champagne is a little low on the value per dollar scale. Others often recommend using Prosecco or Cava instead of Champagne. While there are good examples of these wines, a lot of the more common ones are only OK. Decent examples of American Sparkling Wines tend to be nearly as expensive as their French counterparts.
My favorite value per dollar Sparkling wines are French sparkling wines from other regions than Champagne. Just about every region of France makes a sparkling wine, but, as with American Sparkling Wine, they can’t call it Champagne. There the wines go by names like “Crémant d’Alsace”, “Crémant de Bourgogne”, “Crémant de Jura”, “Crémant de Luxembourg”, or “Blanquette de Limoux”.
As far as the Champagne Julep goes, well, it is refreshing, cold, and light.
Maybe the sort of drink for those times when an Old Cuban might be a little too much.
What? You don’t know what an Old Cuban is?
Well, let’s rectify that situation right now!
3/4 oz lime juice
1 oz simple syrup
6 leaves mint
muddle and add ice
1 1/2 oz Cruzan Estate Dark Rum
2 dashes Angostura Aromatic Bitters
Shake with ice. Strain into a cocktail glass. Top with champagne.
Recipe cribbed (Old Cuban) from Robert Hess, over at The Cocktail Spirit.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.