This recipe is a riff off of a classic Champagne Cocktail from the 1800s. Back then, a Champagne Cocktail was simply made with champagne, Angostura bitters, a cube of sugar and garnished with a lemon twist. I like to use Peychaud’s Bitters in this recipe for the bright red color and softer flavor. Peychaud's Bitters were invented in New Orleans and are essential to making a Sazerac cocktail. Instead of adding a sugar cube or simple syrup to this drink, I opted for St. Germain which is an elderflower liqueur that is slightly sweet and has a floral flavor. Just as RR says, this light cocktail is “delightful” and perfect to serve at Sunday brunch.

Recipe by John Cusimano and featured on Rachael Ray's Meals in Minutes.