Once in a while, I would opt for a fancy cocktail instead of a standard champagne. It may be during dinners with some girlfriends, who generally prefer the nouvau and prettier-looking stuff, or when the wine list has a short selection of champagnes, which makes a champagne cocktail looks more enticing.
When it comes to champagne appreciation, however, I am not convinced that champagne should ever be made into cocktails. It is said that champagne is used for its fizz and acidity, but most of the champagne cocktails I’ve tasted are already flat after the mixing. What a waste of the bubbles and flavours, lost to the stronger tastes of syrups and liqueurs.
Of course, if the bubbly was not finely made, then it might sell better in a nouveau concoction instead. The inclusion of champagne (regardless of its quality) as the base alcohol instantly adds a premium to the price. The creative appeal helps with the percevied value too.
Some of the champagne cocktails do look beautiful, and come with interesting names. Of the creative ones I had recently, there is The Star of The Show, a purple concoction topped with a giant smoky bubble served in a champagne coupe from Koma. On the more intellectual side, there is 27 Rue de Fleurus, a creation from Atlas fashioned after the address of Gertrude Stein. Not forgetting the classics. French 75 references a model of gun in WWI. The Bellini has a more romantic origin in art, named after Venetian artist Giovianni Bellini. Mimosa is a flower and its cousin Poinsettia (cranberry juice and champagne) sounds like it should be served at every Christmas brunch.
Just for the fun and an insta-worthy picture, a champagne cocktail is a good choice after all. Personally, I would rather save the bells and whistles for my Christmas tree. For calories-counting, especially during the year-end festivity, a purist glass of champagne is definitely the healthier choice.
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