For some of us New Year’s Eve can be the least favourite event
in the celebration calendar. All the glitz and glamour can ring false, with forced
gaiety heralding the end of a well earned break from work, as well as the
morning after the night before ... well, enough said!
Renowned three Michelin-starred
chef, Fernand Point, is reputed to have downed a full magnum of champagne
before breakfast, every day, and whilst I might not be recommending that as the
antidote to New Year celebrations, on New Year’s Day, along with my constant
resolve to get it off to the best possible start, I usually gather with friends
for lunch, and a champagne cocktail or two; hair of the dog and all that. Research
has shown that sparkling drinks carry the alcohol faster into your blood stream,
so go careful on the quantities.
Aside from its festive associations, champagne conjures up
a feeling of sophistication and elegance, brightening even the greyest of
winter days. Purists would say it would be a sacrilege to use the likes of Krug
or Cristal, but I’m of the opinion, that any recipe is only as good as the ingredients
you use.
So, this month here are a few of my favourite cocktails
made from my favourite tipple; mouth watering creations worth trying, some with
a novel twist, to keep your guests guessing. Do I see a party game coming on?
Firstly, the ultimate classic Champagne Cocktail, made by first soaking a sugar cube with
Angostura bitters, adding 20ml. of cognac, and topping it up with your
favourite champagne, adding a twist of orange or lemon peel if the fancy takes
you.
My personal favourite is the Bellini. Just one sip transports me immediately back to Harry’s Bar
in Venice, where it was invented in the 1930s or 40s, depending on who you believe.
Easy on the budget, it should be made
with 2 parts dry Prosecco (real champagne itself can be too harsh), to
one part fresh white peach puree (or juice, obtainable from
good stores). To emulate the original recipe add a dash, no more, of
framboise
to give a cheerful, rosy pink glow to both the glass, and your cheeks.
Don’t be put off by the rather violent blue/green shade of
the next one on my list. Ritz Fizz
is concocted with the unlikely combination of a dash each of amaretto, blue curacao
and lemon juice, topped up with champagne, and a jolly sprig of mint on top to
chase away the cobwebs.
Still feeling under the weather, and your guests not
knowing ‘For Whom the Bell Tolls’? Then
cure all with Death in the Afternoon,
by adding 20ml.of absinthe to your glass of champagne, and if suitably into
Hemingway, then follow the advice given in his book of the same name and ‘drink
3-5 of these slowly’.
Were
it not for the possibility of legal action, I'd be recommending a spot
of 'sabring' as a suitable sporting activity, but if it didn't go
according to plan it could bring your New Year to a rather premature
end. It’s at this point I feel it would be prudent to add my
own disclaimer - don’t blame me if you get more than you bargained for, but do have
the best possible start to 2014, in every way.
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