Champagne Cocktails: Includes recipes, quotes, lore, and a directory of the world's poshest lounges [Paperback]

Anistatia R. Miller (Author), Jared Brown (Author), Don Gatterdam (Author)

Book Description

Publication Date: June 23, 1999

Upon tasting Champagne for the first time, Dom Perignon called out to his assistants, "Come Quickly, I'm Drinking Stars!"

So if Champagne is heaven in a glass, why mix it in a cocktail? It's simple: Champagne is the pinnacle of the winemaker's art, while the cocktail is the crowning jewel of the mixologist's craft. When combined, the result is a beverage unrivaled in decadence, pleasure, and inspiration.

"Champagne Cocktails" proudly presents more than 100 traditional and nouveau concoctions--from Bellini to the Southern Belle to the Mambo King--plus toasts, jokes, and celebrity lore. Also featured are party tips, recipes for complementary foods, a listing of Champagne and sparkling wine producers, and a directory of the world's posphest Champagne lounges.

The Champagne connoisseur will toast these finer points of culture and fizziology, while the novice will delight in adding a new sparkle to the day.

August

Refreshing Summertime Fun

Sirius Stargarita

1oz tequila (chilled)
4oz Champagne
garnish with a lime twist

A cool summer cocktail, it has all the sparkle of a tropical night. The sweet spiciness of the tequila comes alive amid the bubbles.

September

An Late Summer Breeze

Metro

1 splash cranberry juice
1 splash Rose's Lime Juice
1 dash Cointreau
1oz vodka
4oz Champagne
garnish with an orange twist

With a blush like aharvest sunset, this crisp cocktail will pleasantly satisfy a late summer thirst.

October

A Sparkling Halloween Brew

Betelguese

1oz Stoli Vanil vodka
1tbs vanilla liqueur
1tbs Rose's Lime Juice
1oz white zinfandel wine
2oz Champagne

Pronounced beetle-juice, it's the name of a stellar constellation as well as this stellar cocktail, which recalls Dom Perignon's famous words upon first tasting Champagne: "Come quickly, I am drinking stars!"

November

Fresh idea for the Thanksgiving Feast

Americana

1tsp Bourbon
1dash Angostura Bitters
5oz Champagne
garnish with a fresh pear slice

Like Thanksgiving, the Champagne Cocktail was born in America. A touch of Bourbon, made from a blend of corn and rye, makes this the perfect cocktail to toast a bountiful harvest.

December

Colorful Christmas

Melony

1oz melon liqueur
4oz Champagne
Poinsettia
1oz Cranberry Juice
4oz Champagne

To complete the festive look of these two sparkling holiday cocktails try a red sugar rim on your Melonys and a green sugar rim on your Poinsettias.

January

The ultimate cocktail for ushering in the millennium

Moulin Rouge

1oz ice cold vodka
4oz Champagne

This cocktail toasts both Czar Peterthe Great who declared January First as New Year' Day and Dom Perignon who discovered the perfect celebratory drink.

Editorial Reviews

Amazon.com Review

The air in your automobile tires exerts a pressure of 28 to 36 pounds per square inch. The bubbles in a bottle of Champagne exert 95 psi. The next time you're feeling stressed, will you go for a drive or pop a cork? If you answered the latter, you're sure to enjoy Champagne Cocktails by Anistatia Miller, Jared Brown, and Don Gatterdam. No strangers to the chronicling of the good life, Idaho-based Miller and Brown are the authors of Shaken Not Stirred: A Celebration of the Martini; Gatterdam is the Manhattan-based director of custom publishing for the Wine Spectator and Cigar Aficionado folks. In 114 splashily colorful pages effervescently topped with sparkling quotes and liquid lore, readers and sippers will discover more than 100 recipes combining that jewel of the vintner's art with the craft of the mixologist.

Whether you fancy the purity of the Classic Champagne Cocktail--that alliance of sparkling wine and bitters that Esquire called one of the Ten Best Cocktails of 1934--or lean to the adventurous Mrs. Beeton's Champagne Cup--the one with the fresh borage sprigs--you'll be won over by this breezy treatise. Garnishing the pages of recipes and bartender's advice (citrus twists dropped in the glass tend to dissipate the bubbles quicker; ingredients should go into the drink in ascending order of expense) are wine wisdom and witticism from such diverse sources as Thackeray and Austin Powers, Babette's Feast and Absolutely Fabulous. To be fair, some of the potions are pretty funky--one of the ingredients in a Red Ambrosia is Hawaiian Punch, and mixing up a Gloria should allow you to use up that bottle of lychee liqueur you've been saving for just the right occasion. And while there is a short chapter featuring lists of the top sparkling producers worldwide, a concoction such as the "Diabolitan" featuring anisette, gin, and liqueurs of strawberry and pear might be budgetarily better-suited to Cooks than Krug. Yet where else could one discover the difference between a Mimosa and a Buck's Fizz while learning how to shear the neck off a bottle with a cutlass? No matter whether you're pouring a Spanish cava, a German sekt, or something French, you'll find it in the pages of Champagne Cocktails. --Tony Mason

Review

"As entertaining and unique as the cocktails themselves." -- -- Marvin R. Shanken, editor and publish, Wine Spectator

"This beautifully photographed book is a cool compendium of bubbly-based drinks...Refreshingly informative..." -- -- Market Watch

"As entertaining and unique as the cocktails themselves." -- Marvin R. Shanken, editor and publish, Wine Spectator

See all Editorial Reviews

Product Details

• Paperback: 128 pages
• Publisher: William Morrow Cookbooks; 1 edition (June 23, 1999)
• Language: English
• ISBN-10: 0060392924
• ISBN-13: 978-0060392925
• Product Dimensions: 8.6 x 5.6 x 0.3 inches
• Shipping Weight: 9.4 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,249,745 in Books (See Top 100 in Books)
  • #52 in Books > Cookbooks, Food & Wine > Drinks & Beverages > Wine > Champagne

More About the Author

The inseparable cocktail couple, Jared Brown and Anistatia Miller, are the directors of Mixellany Limited (www.mixellany.com), publishers of books on drink. During the course of their 19-year collaboration, Miller and Brown have written more than 30 books including Shaken Not Stirred: A Celebration of the Martini, Champagne Cocktails, Cuba: Legend of Rum, and Soul of Brasil. Their latest, Spirituous Journey: A History of Drink charts in two volumes a history of spirits and mixed drinks from 7000 BC to mid-20th century. (The first volume won a coveted Gourmand World Cookbook Award for Best Drink History in the UK in 2009 and the second received the same honour in 2010.) In October 2010, the couple also received the Best Drinks Writing Award at the 2010 CLASS Magazine Awards. And in 2011, the couple were honoured with the coveted IWSC Communicators of the Award from the International Wine & Spirits Competition.

Their publishing company is responsible for the Mixologist series of cocktail journals and the republishing such classics as the Café Royal Cocktail Book. They write for World's Best Bars and are "cocktail gurus" on the new Drinkology website. They are also regular contributors to Imbibe and CLASS magazines in the UK and Mixology magazine in Germany. They have written extensively for other publications including Wine Spectator, Cigar Aficionado, Gotham and Hamptons magazines, Los Angeles Confidential, Boston Common, Capitol File, and Food Arts in the United States as well as THEME in the UK.

These two former bartenders also practice what they preach. Brown is master distiller for the multi-award winning Sipsmith Gin, the first newly-licensed London distillery to open in nearly 200 years. They have amassed a collection of international awards for their work as distillery consultants creating new spirits, including a coveted 2002 international "Best Spirit" in the white spirits category from the Beverage Testing Institute for Heavy Water Vodka. They have worked as tasters for a number of products including the new Beefeater 24 ultra-premium gin. They recently completed a three-year project in the south of France, restoring Exposition Universelle des Vins et Spiritueux, a museum of wines and spirits founded in 1958, and cataloguing the 8000+ bottles, 1200 menus, and other antiquities in the collection.

They live in the Cotswolds with their cat, Kitten.

Customer Reviews

Most Helpful Customer Reviews

7 of 8 people found the following review helpful:

5.0 out of 5 stars Full of "bubbly" fun and creative "sparkle"., August 10, 1999

By A Customer

This review is from: Champagne Cocktails: Includes recipes, quotes, lore, and a directory of the world's poshest lounges (Paperback)

Another fabulous book for Anastasia and Jared. Full of "bubbly" fun and creative "sparkle" this book was also asthetically gorgeous. Chef Kathy Casey

1 of 2 people found the following review helpful:

5.0 out of 5 stars Love champagne get this book, January 25, 2006

By 

Talia Sloboda "tgmm" (Toms River, NJ United States) - See all my reviews
(REAL NAME)   

This review is from: Champagne Cocktails: Includes recipes, quotes, lore, and a directory of the world's poshest lounges (Paperback)

This book has soo many champagne cocktails. Thres champagne for all occasions from tradiotnal drinks, modern drinks, breakfast drinks, and punchs. Interesting read!! i love champagne