"In reality, though, this mid-19th century party drink - nicknamed 'show girls' milk' - is usually horribly imbalanced: insipid at the start and then overly sweet and bitter at the end. It's a waste of good champagne. So let me save you some time this holiday season: forget the classic champagne cocktail. If you really want to celebrate with something sparkling, then drink one of these three more interesting recipes instead."
"I absolutely adore yuzu's sunburst-y aromas of grapefruit, mandarin, and lemon. And we're just entering the yuzu harvest in East Asia right now, so this drink is very much in season. Fresh yuzu juice is very tart on its own; yuzushu (which is basically sake-based yuzu liqueur) is better for cocktails. The level of sweetness varies from brand to brand so you may want to add a dash of sugar syrup as well."
The classic mid-19th-century champagne cocktail, nicknamed 'show girls' milk', is often horribly imbalanced: insipid at the start and overly sweet and bitter at the end, wasting good champagne. Better results come from sparkling cocktails that use middle-of-the-road brut non-vintages, which play well in mixed drinks. A recommended alternative is a yuzu champagne cocktail made with 25ml yuzushu and about 100ml champagne, served in a flute, coupe, or ice-filled rocks glass and garnished with a lemon or yuzu twist. Yuzushu provides bright grapefruit, mandarin, and lemon aromas, and brands vary in sweetness; adjust with sugar syrup. For a lower-alcohol option, substitute sparkling jasmine tea.
Read at Elite Traveler
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