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Bubbling over

Champagne cocktails welcome the year in style

December 26th, 2007 issue

KURT VINION/THE PRAGUE POST
A cherry adds sparkle to Be Bop Bar's French 75
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KURT VINION/THE PRAGUE POST
The champagne cocktail and ever popular Kir Royale.
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ABSOLUTELY FABULOUS

Ingredients:
1 centiliter Pimm’s No. 1
champagne
Cucumber, not peeled
Preparation:
Pour Pimm’s into a flute
Add champagne and garnish with a slice of cucumber

ALFONSO
Ingredients:
3 centiliters Dubonnet
2 dashes Angostura bitters
1 sugar cube
champagne
Lemon peel
Preparation:
Place sugar cube in a chilled flute and soak with Angostura bitters
Add Dubonnet, top with champagne and stir
Squeeze lemon peel over cocktail and serve

AMBROSIA

Ingredients:
5 centiliters VS quality cognac
5 centiliters Calvados
Dash raspberry syrup
Champagne
Preparation:
Pour cognac, calvados and syrup in a shaker with ice
Strain into a chilled flute and top with champagne

BLACK VELVET
Ingredients:
16 centiliters Guinness
16 centiliters Champagne
Preparation:
Pour Guinness into a chilled tumbler
Carefully add champagne and stir very slowly

CALIFORNIA DAWN
Ingredients:
6 centiliters orange juice (fresh, if possible)
Dash creme de cassis
Champagne
Preparation:
Mix orange juice and cassis in a glass with ice
Strain into a flute
Add champagne and stir

CHAMPAGNE APRICOT

Ingredients:
3 centiliters Southern Comfort
One half apricot, frozen
Crushed ice
Champagne
Preparation:
Place frozen apricot half in bowl-shaped champagne glass
Add Southern Comfort and a teaspoon of crushed ice
Pour in champagne

CHAMPAGNE COCKTAIL

Ingredients:
12 centiliters champagne
2 centiliters VS quality cognac
1 centiliter Grand Marnier
Dash Angostura bitters
1 sugar cube
Preparation:
Place sugar cube in a flute and soak with bitters
Add cognac, Grand Marnier and champagne
Stir and serve

CHAMPAGNE FALLS
Ingredients:
2 centiliters Havana Club anejo blanco
2 centiliters blue curacao
Champagne
Preparation:
Chill rum and pour into flute along with curacao
Stir, add chilled champagne and stir again

EVE

Ingredients:
2 centiliters VS quality cognac
2 teaspoons powdered sugar
1 centiliter Grand Marnier
Dash Pernod
Champagne
Preparation:
In a large wine glass, combine sugar and Grand Marnier
Add Pernod, cognac and stir.
Fill with champagne and stir again

FRENCH 75
Ingredients:
4 centiliters gin (London Dry style)
3 centiliters lemon juice
2 centiliters simple syrup
1 centiliter Pernod
Champagne
Preparation:
Combine all ingredients except champagne in a shaker with ice
Strain into a champagne bowl, top with champagne and stir

 

PEACH TREAT
Ingredients:
6 centiliters orange juice
3 centiliters peach brandy
Champagne
Preparation:
Pour peach brandy and juice into a shaker with ice
Strain into a highball glass and add champagne
Garnish with a slice of peach, if desired

 

RITZ

Ingredients:
2 centiliters VS quality cognac
2 centiliters Grand Marnier
2 centiliters orange juice
Champagne
Preparation:
Combine all ingredients except champagne into a shaker with ice
Strain into a tulip glass
Add Champagne and stir

 

SANGRIA ESPECIALE

Ingredients:
2 bottles Spanish red wine
1 bottle cava (Spanish sparkling wine)
12 centiliters gin
12 centiliters Brandy de Jerez
8 centiliters orange juice
8 centiliters lemon juice
Simple syrup
Lemons and oranges for garnish
Preparation:
Pour all ingredients except cava into a pitcher
Before serving, add cava and stir slowly
Place ice cubes into a tumbler, pour sangria and garnish with slices of orange and lemon

STARS IN A TROPICAL SKY
Ingredients:
2 centiliters Havana Club anejo blanco
3 centiliters lime juice
3 centiliters pineapple juice
Half a centiliter banana syrup
Champagne
Preparation:
Combine ingredients except champagne in a shaker with ice
Strain into a tumbler, add champagne and stir

TINTORETTO
Ingredients:
2 centiliters pear spirit
Pureed pears
Champagne
Preparation:
Pour spirit into a flute
Add spoonful of pear puree, top with champagne and stir

 

TIZIANO

Ingredients:
18 centiliters grapefruit juice
6 centiliters champagne
Preparation:
Pour juice into a wine glass
Add champagne and stir

 

VALENCIA

Ingredients:
6 centiliters apricot brandy
3 centiliters orange juice
2 dashes orange bitters
Champagne
Preparation:
Fill a shaker with ice cubes
Add all ingredients but champagne and shake for three to five seconds
Strain into a goblet and top with champagne
Opening a bottle of sparkling wine puts everyone in the mood for a good party, but champagne and other examples of bubbly have a versatile side.
These recipes are taken from an encyclopedic guide to cocktails by the folks at Carlo IV (Carlo Quatro), in particular Alex Miksovic and Bob Fiala. Aside from 268 recipes for cocktails and shots, there are bits of wisdom, history and a description of tools necessary for a well-stocked bar.
Carlo IV is a Boscolo hotel, located at Senovážné náměstí 13, Prague 1— New Town. Tel. 224 593 111.


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