Issue link: http://www.wacmagazine.com/i/767277
JANUARY / FEBRUARY 2017 | 17 taste cocktail corner Start the month with Thirsty Thursdays THE CHAMPAGNE COCKTAIL By Rose Andres, WAC Bartender Ring in 2017 with this classic! First appearing in "professor" Jerry Thomas' 1862 bartend- er's guide, The Bon Vivant's Companion, the Champagne cocktail is one of the few drinks to retain its basic form for more than a hundred years. The oldest recipes combine Champagne and a bitters-soaked sugar cube for a sweet- ened bubbly treat. Since then, the Champagne cocktail has undergone a few revisions. In 1889, John Dougherty added brandy to his Champagne cocktail, winning a New York bartending competition. Liquor and Champagne proved to be a natural pair—another adaptation of the era is called the Casino, which replaces bitters with absinthe and a float of good cognac. Champagne cocktails of all kinds eventually earned the nickname "Chorus Girl's Milk" after chorus line dancers' purported penchant for the fizzy mixture. Despite detrac- tors who consider additions to fine vintage Champagne sacrilege, the Champagne cocktail has withstood the test of time. So many variations exist using different bitters, garnish and liquors that the possibilities are limited only by your imagination—and the contents of your liquor cabinet. Cocktail Corner Complimentary wine tastings take place 5–7 pm on the first ursday of most months in the WAC lobby. Join us January 5 and February 2 for select pours and light appetizers. Tony Dollar, co-owner and winemaker at Lobo Hills, will attend the January event. e winery sources grapes from around Washington state, focusing on fruit-forward vintages made in batches of fewer than 400 cases. Selections for January's irsty ursday include Sauvignon Blanc, a dry Gewürztraminer, Syrah, and Cabernet Sauvignon. In February, a selection of international wines will be featured. Rose's Champagne Cocktail • Sugar cube • 2 dashes Angostura bitters • 3 oz. Champagne or sparkling wine • ½ oz. cognac or brandy Add bitters to a sugar cube and place in a Champagne flute. Top with brandy and Champagne. Garnish with a citrus peel or cherry. Cheers! Note: Don't use loose sugar or crush the cube. The slowly melting cube creates bubbles. D A V I D R Y D E R wac.net/food-beverage-events