champmar3

I have seen recipes for champagne martinis that call for just vodka and sparkler. I have come across others (more than I would have guessed) that all swear by a spoonful of raspberry puree in the bottom of the glass, with some fizz and whatever else on top. And I have read that just bubbly and Cointreau is what constitutes a proper Champagne Martini — if “proper” is even a descriptor we can properly use when discussing a cocktail that bears, at best, a second-cousin resemblance to a proper-proper martini-martini.

My new favorite acronym is MINO — Martini in Name Only. It was, I will admit to you devout drinkers, a fact of life I had to swallow (straight, no chaser) when I agreed to author a cocktail book called The Big Book of Martinis for Moms. Clearly, not all 175+ recipes in the book are vodka- and or gin-based, for one thing. Believe you me, I did strive to make as many of the book’s recipes fall in line with a classic martini’s most hallowed guidelines. As it turns out, Mom does not live on vermouth alone.

champmar4

Anyway, I wasn’t down with all of those other Champagne Martini variants referenced above. Just vodka and bubbly? Too stiff and fumey. With a spot of jam? I’m intrigued (and inclined to adopt a British-nanny affect), but sounds messy, so pish-posh, ol’ chum, and fanks but no fanks! (Besides, I don’t think moms need any more messes to clean up. For that matter, do any of us?) Cointreau and champagne? OK, but can’t we do better than that?

champmar1

Here’s better.

The Champagne Martini

3-4 ounces champagne

3/4 ounce Cointreau

1/2 ounce Luxardo maraschino liqueur

2 dashes Fee Brothers Peach Bitters

Combine Cointreau, Luxardo, and Fee Brothers Peach Bitters in an ice-filled mixing glass. Stir briskly for about a minute with a bar spoon. Strain into a chilled cocktail glass. Top with champagne.

Tasting Notes

Obvs, you can use either capital-C Champagne (du France) or little-c champagne (sparkling white wine) for this recipe, just whatever you have on hand.

For that matter, you can forego big-C Cointreau and just use little-t triple sec if that’s what you’ve got.

Lastly, speaking of drink-it-if-you’ve-got-it, I find this is a great recipe for leftovers. Like when you need something to do with that opened bottle of bubbly, and who doesn’t always have way too much triple sec on hand? (I swear my bottle of triple sec predates Will & Grace.) Leftovers — they’re not just for moms!

champmar5

About these ads