I once made this one at home. My favourite part was how the sparkling wine "ate" away the sugar cube bit by bit. Looked cool and made every sip taste a little different.
The first recipes for a champagne cocktail don’t have any brandy, it’s JT’s 1862 recipe which definitely didn’t have any brandy. His was the first recipe to pop up in a cocktail book, but there’s a great quote from 1855 "What shall I drink?" I asked a friend at my side. "A Champagne cock-tail - the most delicious thing in the world - let me make you one", was his response; and he suited the action to the word. A bottle of prime, sparkling 'Mumm' was brought, a refreshing plateful of crystal ice, fresh from Rockland by the last steamer, and rather a medical looking bottle, upon which was written a direct, brief terms, 'Bitters'. My friend, whose benevolent eyes expressed pity for my sufferings, while his lips were eloquent of prospective alleviation to my-self, and of consciousness, the result of long experience, of his own anticipated enjoyment, pounded the crystal ice, with a series of quick, successive blows, pattered it into the tumblers like a shower of hail, dropping in the bitters, which diffused a glow like that of early sunrise, dashed in the sugar, which somewhat clouded the beautiful prospect, and gave what the artists call a dead tint to the mixture; then out popped the eager 'Mum', and the Champagne cock-tail, thus was perfected, went whirling, roaring, foaming, and flowing down mine and the friendly concocter's thirsty throats.
I was always using 10ml Hennessy XO in a classic champagne cocktail and add some orange peel. People loved it, but the classic version comes probably without cognac.
@@kidyuki1 he filled a whole bar spoon with angustura. I get what you are saying but this was way over 4 dashes even with a standard house of angustura bottle
@@DzigaJerkov idk. This gets idiotic now but it seems like his sugar cube absorbed 3-4 dashes. Now we would need to test how much a sugar cube actually displaces, since it porous i would think the displacement should be very low :D But like i said, thats getting idiotic.
@@Hungriger_Hugo1337 Yeah, you're right. He always says the Japanese dasher does about half-size dashes. I went back and tried to count his dashes and got 12 which, if he's right about the dash comparison, would be 6 "standard" dashes.
I once made this one at home. My favourite part was how the sparkling wine "ate" away the sugar cube bit by bit. Looked cool and made every sip taste a little different.
“Not really fill the spoon” *fills the spoon*
Waiting to show one of your recipes ✌
Oops, did I buy champagne instead of milk again?? ;-)
What if the bar I work at doesn't have sugar cubes? Would I just have to recommend a different drink ?
Cognac?
The first recipes for a champagne cocktail don’t have any brandy, it’s JT’s 1862 recipe which definitely didn’t have any brandy. His was the first recipe to pop up in a cocktail book, but there’s a great quote from 1855
"What shall I drink?" I asked a friend at my side. "A
Champagne cock-tail - the most delicious thing in the
world - let me make you one", was his response; and he
suited the action to the word. A bottle of prime, sparkling
'Mumm' was brought, a refreshing plateful of crystal ice,
fresh from Rockland by the last steamer, and rather a
medical looking bottle, upon which was written a direct,
brief terms, 'Bitters'. My friend, whose benevolent eyes
expressed pity for my sufferings, while his lips were
eloquent of prospective alleviation to my-self, and of
consciousness, the result of long experience, of his own
anticipated enjoyment, pounded the crystal ice, with a
series of quick, successive blows, pattered it into the
tumblers like a shower of hail, dropping in the bitters,
which diffused a glow like that of early sunrise, dashed in
the sugar, which somewhat clouded the beautiful
prospect, and gave what the artists call a dead tint to the
mixture; then out popped the eager 'Mum', and the
Champagne cock-tail, thus was perfected, went whirling,
roaring, foaming, and flowing down mine and the
friendly concocter's thirsty throats.
thats gonna taste dark, barky, dark fruits, maybe even some citrus notes in there.
I just found this cocktail by total rando yesterday. Serendipity.
Doesn’t the champagne cocktail also have brandy in a 1:10 ratio?
I was always using 10ml Hennessy XO in a classic champagne cocktail and add some orange peel. People loved it, but the classic version comes probably without cognac.
@@tiptron orange peel!? YOU MADMAN! I love it.
@@tiptron I guess it was old times when making cocktail was just putting angostura sugar cube to any alcohol drink.
The brandy was added much later, it’d be the equivalent of people thinking the very first TV sets come with Netflix pre loaded into them.
@@DeanCallan i rarely say this, but a comment on youtube actually taught me something valuable today. thank you!
"4" dashes huh?:D
He uses a Japanese dasher which makes smaller dashes than what most people get since most people dash from the Ango bottle.
@@kidyuki1 he filled a whole bar spoon with angustura. I get what you are saying but this was way over 4 dashes even with a standard house of angustura bottle
@@Hungriger_Hugo1337 ya he used a little too much but don’t forget the cube, while absorbing some, is still displacing some of it
@@DzigaJerkov idk. This gets idiotic now but it seems like his sugar cube absorbed 3-4 dashes.
Now we would need to test how much a sugar cube actually displaces, since it porous i would think the displacement should be very low :D
But like i said, thats getting idiotic.
@@Hungriger_Hugo1337 Yeah, you're right. He always says the Japanese dasher does about half-size dashes. I went back and tried to count his dashes and got 12 which, if he's right about the dash comparison, would be 6 "standard" dashes.