Pink Champagne Cocktail Recipe
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.
Ingredients
- 1 ounce of St. Germain
- 7 dashes of Peychaud's Bitters
3 to 4 ounces of Pink Champagne - Lemon wheels, to garnish
Directions
Add ice into two stemless wine glasses and set aside to let chill.
When you're ready to make the cocktail, dump out the melted ice and replace with fresh ice. Add in St. Germain, Peychaud’s Bitters and top with the pink champagne. Stir gently and garnish with a couple lemon wheels.
