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707 Whitlock Ave, Suite A36
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Toasting the New Year
with a sparkling wine
can be traced back to French champagne producers.
Champagne, a sparkling wine from a specific region
of France, was used in the baptism of the Frankish
warrior Clovis, according to the Champagne
Committee of France. Soon, champagne became a
key part of religious events, coronations and soirees
— as well as secular rituals that replaced formerly
religious rituals, according to the book “When
Champagne Became French” by Kolleen Guy.
Champagne manufacturers eventually linked the
bubbly to festive occasions with family, and New
Year’s celebrations became another ideal time to pop
the cork on a bottle.
While plain champagne is certainly the norm, it
has become popular over the years to incorporate the
sparkling wine into fun cocktails. The classic
champagne cocktail follows the elemental structure
of spirit-based cocktails – spirit, plus sugar, plus
bitters. The recipe is on the list of the International
Bartender’s Association’s ocial cocktails and it
even found a place in the classic 1862 mixology
manual, “The Bartender’s Guide,” by Jerry Thomas.
Ever since, according to Robert Simonson’s “In
Search of the Ultimate Champagne Cocktail,”
bartenders have expounded on the recipe, adding
fruit to the mix and splashing in complementary
liquors. The lump of sugar, he writes, is the accepted
sweetener. “Soaked in bitters and placed at the
bottom of the glass, the fast-disintegrating cube lent
the drink a built-in show, as fine bubbles stream to
the surface until the sugar is dissolved.”
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