With a little practice, it’s quite easy to create a perfect sugar rim every time (of course, you might say that it’s also quite easy – with a little practice – to float nine layers of liquers in a pousse cafe’). But seriously, all it takes is two small dishes and clean, dry Champagne glasses. [...] [...more]
One Champagne expert remarked, “Why do people insist on making cocktails with Champagne? You don’t hear about Cocktails made with Bordeaux or other fine wines!” (Actually, there are many wonderful wine-based cocktails. Cold Duck, before it became associated with plastic corks and leopard-print interiors, was a fine cocktail combining equal parts Champagne and red Bordeaux.) [...] [...more]
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