Cocktail College

The Champagne Cocktail

Mar 28, 2024

Amy Racine, Beverage director for JF Restaurants, debates cocktail vs category with the Champagne Cocktail. She shares her recipe using VSOP Cognac, Champagne, and unique twists. The episode explores the luxury of champagne cocktails, champagne and spirits selection, and crafting the perfect cocktail. Discussions on vermouth versatility, nostalgic bar memories, and personal drink preferences wrap up the entertaining episode.

01:04:04

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Episode guests

Amy Racine

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Quick takeaways

Champagne Cocktail offers versatility with base spirits and ingredient tweaks.

The evolution of cocktail culture appreciates high-quality ingredients and creative variations in classics.

Deep dives

Main ideas and insights

The key points and insights discussed in the podcast include the importance of coffee liqueur in an espresso martini, the significance of high-quality ingredients such as arabica coffee cold brew in Mr. Black Cold Brew Coffee Liqueur, and the evolution of cocktail culture to appreciate elements like where coffee is sourced and the intricacies of the drink. The discussion touches on the champagne cocktail, detailing its ingredients like chilled champagne, cognac, and bitters, and exploring the versatility and creative variations within this classic cocktail through different base spirits and other ingredients.

Defining the Champagne Cocktail

01:28

Maximizing Champagne Quality in Cocktails

01:42

Exploring different sugars and syrups in cocktail making

01:45

Introduction

4min

Exploring the Ambiguity of Champagne Cocktails

16min

Exploring the Uniqueness of Champagne Cocktails

13min

Exploring Champagne, Spirits, and Brandy for Cocktails

16min

Crafting the Perfect Champagne Cocktail

7min

Exploring Champagne Cocktail Ingredients and Measuring Techniques

2min

Exploring the Versatility and Appeal of Vermouth

1min

Bar Nostalgia and Drink Preferences

3min

Conclusion and Mr. Black Cold Brew Coffee Liqueur Ad

2min

Cocktail or category of cocktails? That’s the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today’s drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we’ll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe!

Amy Racine's Champagne Cocktail Recipe

Ingredients

1 brown sugar cube
1 dash Angostura bitters
1 dash orange bitters
1 ½ ounces chilled VSOP Cognac
3 ounces chilled Champagne
Garnish: orange and lemon peel

Directions

Add brown sugar cube to a chilled AP glass or flute.
Soak cube with orange and Angostura bitters.
Add Cognac and top with Champagne.
Express and discard an orange and lemon twist.

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