DRINKING WITH JENNA
BY JENNA HELWIG
I DON’T KNOW what it is about a pretty glass filled with a fizzy pink or golden liquid that says, “This is going to be a lovely party,” but that’s definitely the message! During the holidays, I like to broadcast that idea nice and loud by mixing the sparkling stuff into cocktails—a double whammy of flair, if you will. This year, thirsty for new-to-me options, I gathered up five special recipes from bars and restaurants across the country.
P.S. I’m calling these drinks “champagne cocktails,” but you don’t have to use actual Champagne, which (you know the deal) is made in the Champagne region of France. A dry Italian Prosecco, Spanish Cava, French crémant, German Sekt, or American sparkling wine do the job just fine. P.P.S. There’s a literal Champagne cocktail that involves lemon, bitters, and a sugar cube. These aren’t that. Moving on, let’s get bubbling!
ACTIVE TIME 5 MINUTES
TOTAL TIME 5 MINUTES
MAKES 1 COCKTAIL
This fruit-forward but still dry cocktail uses frozen grapes instead of ice (cool!) and is adapted from Chez Zou, a cocktail lounge in New York City.
Frozen grapes (preferably Cotton Candy)
2 oz. (1/4 cup) white grape juice
1 oz. (2 Tbsp.) Lillet Blanc
3/4 oz. (11/2 Tbsp.) apple brandy (such as Calvados)
11/2 oz. (3 Tbsp.) tonic water
1 oz. (2 Tbsp.) Champagne
FILL a highball glass halfway with frozen grapes. Add remaining ingredients in the order listed. Stir gently to combine.
ACTIVE TIME 10 MINUTES
TOTAL TIME 2 HOURS, 20 MINUTES
I love a pretty pink drink! This cocktail is adapted from Juliet, a modern Parisian restaurant in Los Angeles. Make sure the liquids are chilled before mixing because you don’t shake it or serve it over ice.
1 cup (about 5 oz.) raspberries
1/2 tangerine, peeled and segmented, plus tangerine peel for garnish (optional)
2 Tbsp. granulated sugar
2 oz. (1/4 cup) Lillet Rosé, chilled
3 oz. (about 1/3 cup) Champagne, chilled
PLACE raspberries in a tall glass or jar. Gently crush with the end of a wooden spoon. Add tangerine segments and sugar. Stir to combine, mashing fruit well. Let sit for 10 minutes. Strain into a jar through a fine-mesh sieve, pressing down on solids to extract as much liquid as possible. (Makes a scant ½ cup syrup.) Refrigerate for at least 2 hours and up to 2 days.
COMBINE Lillet, Champagne, and 11/2 teaspoons raspberry-tangerine syrup in a flute or coupe glass. Stir gently to combine. Garnish with tangerine peel, if desired.
It’ll be a good night indeed when you mix up this delicious drink, adapted from the popular Spanish restaurant Ernesto’s in New York City. The Lambrusco, a sparkling Italian red, adds drama (and is also chef’s-kiss with pizza).
11/2 oz. (3 Tbsp.) tequila blanco
3/4 oz. (11/2 Tbsp.) fresh lime juice (from 2 limes)
3/4 oz. (11/2 Tbsp.) apricot liqueur (such as Luxardo) or peach schnapps
1/4 oz. (1/2 Tbsp.) honey syrup (see recipe below)
1/4 oz. (1/2 Tbsp.) ginger syrup (such as Torani, or see recipe below)
1 oz. (2 Tbsp.) Lambrusco
ADD tequila, lime juice, apricot liqueur, honey syrup, and ginger syrup to a shaker with ice. Shake and strain into an ice-filled rocks glass. Top with Lambrusco.
TOTAL TIME 4 HOURS, 10 MINUTES
SERVES 8
The iconic Plaza Hotel in New York City serves this twist on the classic French 75 cocktail at its swanky Champagne Bar.
8 oz. (1 cup) gin
4 oz. (1/2 cup) fresh lemon juice (from 4 lemons)
4 oz. (1/2 cup) simple syrup (see recipe below)
4 oz. (1/2 cup) brewed tropical tea (such as Tazo Passion)
8 to 16 oz. (1 to 2 cups) rosé Champagne Strawberries and lemon wheels, for garnish (optional)
COMBINE gin, lemon juice, simple syrup, and tea in a pitcher or other container. Refrigerate until cold, at least 4 hours and up to 1 day.
TRANSFER punch to a serving pitcher or punch bowl. Top with Champagne. Garnish with strawberries and lemon wheels, if desired.
Pops for Champagne is a 40-year-old Chicago institution that offers more than 100 varieties of bubbly, plus a dozen sparkling cocktails, including this one.
1 oz. (2 Tbsp.) bourbon
3/4 oz. (11/2 Tbsp.) pineapple liqueur (such as Fruitful)
3/4 oz. (11/2 Tbsp.) fresh lemon juice (from 1 lemon), plus lemon peel for garnish
1/2 oz. (1 Tbsp.) honey syrup (see recipe below) Edible glitter (optional)
1 to 2 oz. Prosecco
PLACE bourbon, pineapple liqueur, lemon juice, and honey syrup in an ice-filled shaker. Shake until chilled and combined.
ADD a couple of pinches of edible glitter (if desired) to a rocks glass. Pour contents of shaker, including ice, into glass. Top with Prosecco and garnish with lemon peel.
Honey Syrup Stir together 1/4 cup honey and 2 Tbsp. water in a small pot over medium. Stir until honey and water are combined. Do not simmer. Makes about 1/4 cup. Refrigerate for up to 7 days.
Ginger Syrup Stir together ¼ cup water, ¼ cup granulated sugar, and 3 or 4 (1/4-in.-thick) slices ginger (no need to peel) in a small pot over medium-high. Simmer, stirring to dissolve sugar, for 2 minutes. Let sit for 10 minutes. Remove ginger slices. Makes about ¼ cup. Refrigerate for up to 7 days.
Simple Syrup Stir together 1/4 cup granulated sugar and 1/4 cup water in a small pot over medium-high. Simmer, stirring, until sugar dissolves, about 1 minute. Makes about 1/4 cup. Refrigerate for up to 2 weeks.
ILLUSTRATION BY BABETH LAFON