A rich blend of white peach purée and Prosecco, this elegant queen of cocktails was created in Venice and traditionally served only during the summer months when white peaches were available.
Read more about this recipe at Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
A true Martini is made with gin and vermouth garnished with an olive or a twist. Since the Vesper has vodka as well as Lillet, it naturally follows that this superb cocktail is not a Martini.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
This recipe combines two holiday standards -- Champagne and eggnog -- for a rich, celebratory cocktail.
Read more about this recipe at the Washington Post.
The sweet-tart flavor of a tangerine complements Champagne and results in a fruity drink that is not too sweet -- and is perfect for any celebration.
Read more about this recipe at Coconut & Lime.
Green Apple Champagne Cocktail
Green Apple Champagne Cocktail
A splash of Champagne makes this a classier twist on the popular apple martini.
Read more about this recipe at the Washington Post.
Add 1 or 2 teaspoons of this to a glass of Champagne or Prosecco for a sweet summer sparkler. You could also use it to top crêpes, pancakes, or ice cream. Serve for dessert in chilled espresso cups.
Read more about this recipe in Kim Sunée's Trail of Crumbs.
The inherent beauty of the Champagne Cocktail goes beyond its suave appearance and silken palate: it can also be 4 to 20 times cheaper than Champagne.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
This simple dish is inspired by James Beard's classic recipe. The sauerkraut is traditionally cooked with salt pork, but ham makes for a lean substitute. If you don't have Champagne or don't want to sacrifice a whole bottle, substitute dry white wine.
Who says you need to switch to white wine when the weather warms? Adding a bit of ice and fizz to a light red wine makes it exponentially more refreshing.
Braised Fennel With Olives And Orange
Braised Fennel With Olives And Orange
Fennel and orange have a natural affinity for each other. The briny black olives give some depth to the pairing. Use leftovers to make beef and artichoke provencale or quick bourride.
This recipe is part of Andrew Schloss's Sunday Dinners.
This microwaved risotto takes about as long as the stovetop variety -- minus the stirring. Use leftovers to make chicken pot pie with fennel and apples and herb-stuffed peppers.
This recipe is part of Andrew Schloss's Sunday Dinners.
