Pulpwood Newsletter: TGIF! Five Favorite Cocktails to celebrate MADAME POMMERY, Creator of Brut Champagne!
Cheers! Rebecca Rosenberg
Though it emanates an effervescent glow, a French 75 is more potent than a cannon blast, courtesy of gin and champagne combined. And wouldn’t you know it, that’s what it was named for. The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
• 2 oz. London dry gin
• 1 tsp. superfine sugar
• 1/2 oz. lemon juice
• 5 oz. brut champagne
Shake gin, lemon juice, and sugar well with cracked ice in a chilled cocktail shaker. Strain into a glass half-full with ice, then top off with champagne.
The first champagne cocktail was recorded in Panama Railroad by Robert Tomes in 1855. Tomes writes: “I profess the belief that drinking Champagne cock-tails before breakfast, and smoking forty cigars daily, to be an immoderate enjoyment of the good things of this world.”
• 1 sugar cube
• 2-3 dashes Angostura bitters
• brut champagne
Place a sugar cube in a chilled champagne flute, lash it with 2 or 3 dashes of bitters, fill the glass with brut champagne, and squeeze a lemon twist on top.
Ernest Hemingway’s Death in the Afternoon
The cocktail was invented by Hemingway after he spent time in the Left Bank, Paris, and enjoyed the absinthe there. The original recipe for the drink claimed that it was invented “by the author and three officers of H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders’ fishing boat off a bank where she had gone with us in a N.W. gale.”
• 1 1/2 oz. absinthe
• 4 oz. brut champagne
Pour absinthe into a champagne flute and add iced brut champagne until it clouds up (at least 4 ounces).
The Bellini was invented between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.
• 2 parts Prosecco or Brut Champagne
• 1 part fresh white peach purée
Pour Brut into a champagne glass. Top with peach purée.
The Barbieri Brothers launched Aperol at the 1919 Padua International Fair, which was a prominent trade event that also included a ‘Campionara’ – an exhibition devoted to food, travel and lifestyle. With its unique orange colour, strong herbal notes and refined bitterness, Aperol was a hit at the fair.
It wasn’t until the 1950s that the Aperol Spritz was born. The perfect ratio of three parts Brut, two parts Aperol and a splash of soda became a popular drink throughout Italy.
• 2 oz. Aperol
• 3 oz. Brut or prosecco
• 2 oz. (or a splash, or a top off) club soda
• orange slices
Build Aperol, Brut, and club soda in a wine glass over ice. Garnish with fresh orange slices in the glass.
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