Breaking out the bubbly

I think there may be another photo hiding around here

Here are two cocktails that use champagne. We tend to use Prosecco, cava or sparkling wine, since they are all more affordable. The classic champagne cocktail calls for regular Angostura bitters, but we used chocolate instead. Orange or another flavor would work well too. The Buck’s fizz doesn’t need the grenadine, but then you should just call it a mimosa.

Chocolate Champagne Cocktail

• 1/2 tsp sugar
• 4-5 dashes chocolate bitters
• 1 measure cognac (brandy is fine too)
• 3-4 measures chilled champagne
• Orange slice for garnish

Place sugar in a champagne flute or other cocktail glass of your choice. Shake bitters onto sugar and let soak in for 29-31 seconds. Pour cognac in and then top with the bubbly. Garnish with orange slice if desired.

Here I am JH

Buck’s Fizz

• 1-2 measures freshly squeezed orange juice
• 1-2 dashes grenadine
• 2 measures chilled champagne

Place orange juice and grenadine in champagne flute and stir to combine. Pour in champagne.

Today’s PSA: Watch where you point the bottle when uncorking champagne. Ideally you should be in an open field or near water, like in the video below. But you should never be near aquariums, expensive electronics, lamps, dogs, infants, pregnant women, your favorite aunt, anyone playing darts or riding a Harley Davidson or riding a Harley Davidson while playing darts. Avoid being near anything with eyeballs, mirrors, windows or other champagne bottles. Remember you are more likely to be killed by a champagne cork than a poisonous spider. A lady with a British accent told us that so it must be true. Learn more: