What are your thoughts on Champagne being mangled into cocktails? Or does it just give you a headache like me? Curiada: bit.ly/howtodrinkspirits Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW Champagne Cocktail: czcams.com/video/x442aHdjaKA/video.html Sabering every bottle I can: czcams.com/video/dI--xgb8e3E/video.html French 75: czcams.com/video/MVkI_ba4bLs/video.html
Hi Greg. I was wondering if you take requests for video ideas, if not, no harm done. I am asking if you would be able to concote a cocktail of my own creation, called a "Dead Man's Glory" and put it in a video and tell me what you think of it. The recipe is below : 1 oz black absinthe 1 1/2 oz cognac 2 1/2 oz vodka It is all shaken over ice and then served in a short tumbler with the same ice Thank you
With the 1898-ish drink, it made me giggle because it feels like every time Greg makes a drink with a sugar cube in it, it just becomes another exercise in proving that typically a barspoon of simple is a better option lol. There's always "the line" : It's not sweet enough, I don't think the sugar cube is dissolving. Maybe that would actually be a cool idea for an episode, Greg. Look up a variety of drinks that call for sugar cubes and see which ones it actually works in, and which ones are better served with just some simple? I don't know how much there is to go off of there but eh? Could be something.
@@LanguagesWithAndrew exactly, and that cocktail was my first thought, like I can't personally imagine a scenario where simple syrup wouldn't be the better option in a cold drink. The temperature, and especially if there's ice, is just going to stop the cube from dissolving. It would be interesting to see though if there are some circumstances (aside from the obvious answer of hot drinks) that I haven't considered.
So I think the issue on this one is that he says "We need a dry champagne" and grabs a Brut. Brut has even less sugar than an extra dry champagne. While it seems like he did want something drier than the first recipe I think Greg went way too dry. A Dry or even an Extra Dry champagne would have been a much better choice than a brut.
I've recently discovered this channel, cause i just started working in a bar, and all your videos have given me more confidence in cocktails and wanting to do it properly! Really enjoying making them now and wanting to get better
Just like any other profession you will get more and more experienced but it never hurts to pick up some tips from places like this. A good bartender makes a huge difference to a bar, some places have just a few drinks they always serve while others make custom drinks and experiment and those are always more fun to visit. :) I have notice that things that are fun are way faster to master then boring stuff.
The sound of a bottle of champagne bottle being opened is my favorite sound. Think about it, you never hear it at a sad occasion, it's always done when celebrating something. To me it's a happy sound. 😊
The classic ur-shampeen cocktail is the Kir Royale, which is just sparkling wine and creme de cassis. So ubiquitous in France that a lot of places will include one free with a meal.
I've been making a champagne cocktail occasionally for a couple years now that'd I highly recommend. 1oz fresh lemon juice 3/4 oz Cointreau 3/4 oz Yellow Chartreuse 2oz Cognac *shaken* *strained* topped with ~4oz champagne, a couple dashes of ango(to taste), and a lemon twist/expression It has the type of dryness that makes you keep drinking, and complexity for miles. Great for NYE!
regarding the prince of Wales cocktail: I think if you're looking to really taste the rye in it, the Old Forester rye wouldn't be my first pick. I love it, but it is a delicate, floral rye that doesn't stand out as well as some of the spicier options. I dunno, it's an intriguing idea though, might be worth experimenting! I might try it with the Ol Fo and some Knob Creek or something and see how they stack up...
If you're already experimenting, Rittenhouse bonded might be fun. I don't have high hopes that it'd play nice in a more subtle cocktail, but it might be pretty good and at worst you end up with a weird rye highball.
I tried and enjoyed the 1885-ish champagne cocktail. I wound up making my own variation on it, which is probably not terribly creative, but here it is: I substituted orange Oleo saccharum for the simple syrup and orange bitters for the Angostura. To me, it tasted a lot like what a mimosa wants to be but never can attain.
Ah, how fortunate! I was just wondering about Champagne cocktails, and I’m so glad to see an episode on them! Considering how many there are, though, I would love to see another, perhaps featuring Greg’s take on a Bellini or a French ‘75. :) In any event, wonderful episode! Loved how chill it was. Certainly makes for a nice watch when paired with the old “Sabering Champagne Bottles” vid from a long ways back.
... I'm reminded of that scene in "The Great Muppet Caper" where Fozzie is playing with a glass of champagne and suddenly declares, "Hey, if you add enough sugar to this, it tastes just like ginger ale!" XD
The different fermentation methods mean that Asti doesn't trigger my migraines and true methode champenoise does. I'd have gone with a seche champagne for the first cocktail and a demi-sec for the second. My favorite drink order of all time is from the movie Love Affair: "Two champagne cocktails with pink champagne ... [because] Life should be bubbly, like pink champagne."
You know, I’m a little surprised you didn’t do a French 75, even if it was super quick footage from an older episode. That’s a super approachable classic that’s always a crowd pleaser. Edit: Ignore me, I just read the pinned comment. I’ll shut up now.
Hey WTD. Here's an episode idea I had. Currently many of us are unable to travel; how about themed episodes on destinations, and what you'd find there. For example, Italy and aperol drinks.
The 1855 version, which is essentially a champagne old fashioned, has become a staple of ours after this show. Delicious and a great way to use cheaper bubbly.
My mother inherited rectangular coups like the ones you used in the 1898 version which have been in our family since my great grandfather, who was in the hospitality business. I use them to drink manhattans and a cocktail I made with slivovitz in. Happy New Year Greg.
Concerning the '98 Cocktail, it does seem kinda ridiculous to stir just a half ounce of Cognac for one serving, but I can imagine for a party, preparing multiple glasses and sugar cubes for your guests and mixing several servings at once, pouring a serving into every glass down the line and then topping with champagne (or prosecco, if you prefer that like me) down the line while your guests enjoy the show of the bubbles.
There used to be a champagne inspired drink that the cheesecake factory use to sell on their menu called a french kiss. It tasted like the most amazing strawberry and raspberry milk shake that you could ever think of. I can't find the recipe anywhere and any recipe that I find for a french kiss cocktail is an entirely different drink.
I just love mimosas, and I love to experiment with my mimosas. Fruity wines, especially, tend to be fun. I got a Strawberry sparkling, and my black cherry sparkling wine goes well with lemonade.
The French 75? Possibly the best name for a cocktail ever, but I’m too lazy to sift through all the comments to see if any one beat me to it. Love the show!
I just made the 1855 cocktail and it is truly astounding. Did it with a sweet sparkler. Found i def like an extra dash of bitters but i also topped the glass up to the top, took forever. But worth it.
Asti and Absinthe is my champagne cocktail of choice. You can make it a little sweeter with simple and St Germain if you really have to. Nothing just measured, just mix as you need. I personally believe champagne and champagne cocktails should always be on the sweet side and never understood how brute became so popular.
Greg this changed our whole New Year’s Celebration! I will never again force myself to drink plain ole champagne on NYE. My man and I really enjoyed following along and creating these cocktails. The prince of whales was definitely my favorite! Would you ever do a behind the bar look at your setup? We are trying to decide on how to design our home bar, and from the front view we like yours the best!
I love The Last Word Royale, which is essentially just The Last Word served in a flute and topped with champagne. The bubbles make an already fun cocktail even more fun!
The Kir Royale is a nice way to soften a champagne for those who don't like it so dry. Plus, it's a verry pretty drink. 1 oz. crème de cassis rolled around in a flute topped off with your favorite bubbly, mine is Chandon Blanc de Noirs.
Very much liking Greg getting back to real cocktails. The show Downs and other fun stuff is cool once in a while but I definitely prefer when he does classics and goes real in depth on them
I personally enjoy the Richard Sealebach. It's kind of like a combination of a few of the featured cocktails. It contains dry curacao, Angostura and Peychaud's bitters, and a topping of champagne, but it adds a shot of R.L. Seale Rum. It's my go-to for something dry with a boozy kick yet bitter and spiced with some orange tones.
Happy New Year's Eve to Papa Greg and all our friends in our little corner of the internet. I've just mixed myself up the Prince of Wales' Cocktail, and I gotta agree: it's unexpectedly delicious and now my favorite champagne cocktail. A Happy New Year to you all; may it be better than the last and bring many more to come!
These sound delicious. I'm going to try the 1858 champagne cocktail first, and maybe tie in making French 75's... That is, once Omicron is over and I can have people over to play cards again.
This restaurant in Providence did this drink that was Brennivin, lemon, thyme syrup, and a mix of tonic water and prosecco (basically champagne right?!) and it was increeedible.
@@fenixsyrell give it a shot! My recreated spec is 1.5 oz brennivin, half a lemon, 3/4oz thyme syrup, then half of one of those mini prosecco bottles and a splash of tonic.
14:30 I know exactly what you mean, at the exact moment of watching it this I was playing around with my bar, put a splash of Curaçao in chocolate milk, and it was great!
My favorite champagne cocktail is definitely a Death in the Afternoon, made as loosely as possible - I just pour "enough" absinthe (preferably la fee or saint George) and bring it to louche with the champagne
Been watching the channel for years and I’ve learned so much! 2 questions because this is how I’ve always been taught: why wasn’t the pineapple muddled? I was always taught that if you’re trying to get the juice out the fruit, muddling is the best way and that simply shaking is leaving juice in the shaker. And 2, why was the ango, curaçao, and cognac shaken? Was this to dilute it more? Again, I always thought that if it’s just liquors, you stir not shake. There’s probably something obvious I’m missing, so pointers would be helpful!
Not sure if this has been mentioned but Greg seems to be referring to Asti as if it’s specifically a sweetness level but its really a very very different wine from champagne and isn’t at all the same as just using a sweeter champagne like he’s implying in the video. Aside from the fact that Asti is the name of the region in Italy where it’s from (notably not the Champagne region of France, [sorry to be that guy]), Asti is also made from a very different grape: Moscato. Moscato tastes completely different from the Chardonnay/Pinot noir/Pinot meunière that Champagne is made from. It is much more fruity and floral. It has more of those orange blossom notes that he mentions which you wouldn’t really get from Champagne. In addition to that it’s made via the tank method rather than the traditional method they use in champagne. This means it won’t have any of the toasty, yeasty autolytic notes that champagne would have. It would make much more sense to use Demi sec champagne if he’s trying to be authentic. That being said I could see how Asti would still taste good in these drinks, it would just be very different.
Yeah, some errors in distinction and designation. Been in the wine-world forever, and these things happen. However, kudos to Greg, these cocktails look amazing!!
One of the best sounds in the world is that sound when you take a cork out of a bottle. Whether it be champagne, cognac or which liquid carrying vessel it may be. I’d rate that sound top 5, possibly even top 2.
We had some prosecco that we discovered in the garage that had been in a wine box for about three years. We chilled it last night and, as you would imagine, it was not that good. But I made the first cocktail in this video with the less-than-ideal prosecco, and it was quite good. I would make that drink again anytime they have cheap champaign on sale, which may be right about now, for all the bottles that didn't sell for new years. Thanks, Greg. I've really enjoyed your videos since discovering them a few months ago, and I've learned a lot. They remind me of the old Emeril Legasse cooking shows that taught me so much about cooking. They demystified and simplified cooking so you could feel comfortable learning some basic techniques, and gain the confidence to learn more complex creations and begin creating new ones yourself. "Not rocket science here, we're just cooking."
Me and some friends stumbled on to what we called "The Champagne Float" 1 glass of champagne 1 scoop of ice cream Garnish with a vanilla wafer cookie -Enjoy-
I love your adjustments of the 1898-version! I always found the "original" with only the cube of sugar and bitters almost silly. Who would drink this cocktail so slowly that the sugar really disolves? Give me another round! ;)
the French 75 I was taught by actual trade members of the artillery , 1/2oz absinth , 2oz French brandy VSOP, 1 oz simple syrup , 6 oz brandy brute , 1 oz lemon juice mudaled with lemon peel all served over ice with optional lemon wedge and great of nutmeg .
Discovered your channel a couple years back when looking up grenadine recipes. It's been quite the ride, and here's to many more episodes in the new year!
One that we've been making for New Years that i'm not sure where the recipe came from is as follows, frozen peach slices, ounce of peach schnapps, rest of champagne flute with champagne or other sparkling wine. after a peach drink i found over the summer, thinking about possibly doing some sort of basil infusion with it at some point as a experiment.
6:26 Is it just me, or is this segment equivalent to going to the bathroom and mixing soaps and shampoos and conditioners to make a "potion", just with cocktail ingredients and in the kitchen/bar area
So I was so interested in cocktail because of you that I now make whiskey sours hold the egg white. I grabbed Angostura bitters one day and I make my own simple syrup all the time, I can promise I'll try that 1855 to easy which is what I 👍like 👍
I've heard the urban legend of "Death in the Afternoon" which is equal parts champagne and black absinthe - nice to know there are champagne drinks that aren't *TOTAL* ass.
It’s not really an urban legend, it was kind of a small joke told by Ernest Hemingway to a guy interviewing him for a book on cocktails with input from celebrity authors. It’s not 50/50 either but really like a dash or bar-spoon of absinthe (Hemingway said “put a little absinthe in champagne) and it’s a delicious combo, the two things love eachother deeply, a dash of absinthe in anything with champagne in it is lovely. But also from the quote Hemingway was clearly kinda taking the piss- told him to mix a little champagne in a glass of absinthe, and drink 3 of them very slowly, call it A Death in the Afternoon
I'm about 95% certain that when you read the Savoy, every fractional measurement is relative to 3 oz. So when you see "2/3" in the Savoy, I think that is meant to be 2 oz, not 2/3 oz.
Napoleon House makes a famous champagne cocktail 1898 simplistic style. Bitters with sugar cube and champagne. I was just craving one psychic minutes before seeing this video!
I'm glad you released this Greg, because I was planning on making those fizzy ball things you mentioned a while back, but life got in the way and these things are in my bar already (ones that are similar enough anyway) hopefully this'll help make things more interesting, cheers from me to you 🥂
Less of a champagne cocktail but roughly in the category, "Old Cuban". Wonderful drink! But, and i do recommend that as it faintly adds to the drink, add a sprinkle of vanilla-sugar (selfmade) atop the drink and half a large/full short, scraped empty, vanilla to the side as garnish in the drink. The faint hint and scent of vanilla adds heavily to the drink and its just wonderful. Try it yall, its fancy, its expensive, but its my absolute favourite. And it packs a punch!
I made the recipe using a Schramsberg Cremant Demi-Sec and just the ango-bittered sugar cube and cognac and it was really tasty! It is like night and day compared to a Brut. Thanks for always providing good inspiration for new drinks to try, Greg! And here's to a new year of new drinks!
I almost think this channel should be called “The Art of Drinking” a play on “The Art of Shaving”. Or at least a spin-off. Very fun, and informative. Keep up the good work, 10/10.
What are your thoughts on Champagne being mangled into cocktails? Or does it just give you a headache like me?
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I like mimosas, but I haven't tried anything else yet.
I don’t love Champagne so I actually think putting it into cocktails is an improvement!
Shoulda used Don Pah-rig-non.
Hi Greg. I was wondering if you take requests for video ideas, if not, no harm done. I am asking if you would be able to concote a cocktail of my own creation, called a "Dead Man's Glory" and put it in a video and tell me what you think of it. The recipe is below :
1 oz black absinthe
1 1/2 oz cognac
2 1/2 oz vodka
It is all shaken over ice and then served in a short tumbler with the same ice
Thank you
I can't see the glass jigger on the Gear page, are you able to share where it's from?
With the 1898-ish drink, it made me giggle because it feels like every time Greg makes a drink with a sugar cube in it, it just becomes another exercise in proving that typically a barspoon of simple is a better option lol.
There's always "the line" : It's not sweet enough, I don't think the sugar cube is dissolving.
Maybe that would actually be a cool idea for an episode, Greg. Look up a variety of drinks that call for sugar cubes and see which ones it actually works in, and which ones are better served with just some simple? I don't know how much there is to go off of there but eh? Could be something.
That's an interesting idea I'd like to see
I've made a ton of Old Fashioned's and have yet to use a sugar cube, always just simple (preferably made with demerara sugar).
@@LanguagesWithAndrew exactly, and that cocktail was my first thought, like I can't personally imagine a scenario where simple syrup wouldn't be the better option in a cold drink. The temperature, and especially if there's ice, is just going to stop the cube from dissolving. It would be interesting to see though if there are some circumstances (aside from the obvious answer of hot drinks) that I haven't considered.
I enjoyed that he essentially took it back to the first drink.
So I think the issue on this one is that he says "We need a dry champagne" and grabs a Brut. Brut has even less sugar than an extra dry champagne. While it seems like he did want something drier than the first recipe I think Greg went way too dry. A Dry or even an Extra Dry champagne would have been a much better choice than a brut.
I've recently discovered this channel, cause i just started working in a bar, and all your videos have given me more confidence in cocktails and wanting to do it properly! Really enjoying making them now and wanting to get better
Welcome to the cluuuuuuub babbbyyyy
Just like any other profession you will get more and more experienced but it never hurts to pick up some tips from places like this.
A good bartender makes a huge difference to a bar, some places have just a few drinks they always serve while others make custom drinks and experiment and those are always more fun to visit. :)
I have notice that things that are fun are way faster to master then boring stuff.
A bar above is a great channel too check out as well. Their early stuff really helped me out
Literally same
Just don't spill as much alcohol as he does at the bar :P
The sound of a bottle of champagne bottle being opened is my favorite sound. Think about it, you never hear it at a sad occasion, it's always done when celebrating something. To me it's a happy sound. 😊
welcome to the Department of Redundancy Department
@@julian0451 welcome to the Unncessarily Being a Dick Department?
The classic ur-shampeen cocktail is the Kir Royale, which is just sparkling wine and creme de cassis. So ubiquitous in France that a lot of places will include one free with a meal.
Absolutely. And the cassis adds a festive shade of red-pink to the champagne. Always our go to for New Years day drinking.
Or Chambord
That drink deserves its own episode.
Was looking for this, grandmother has one everyday and i cant blame her. Quite possibly the best combo i have tasted
I love a kir royale
I've been making a champagne cocktail occasionally for a couple years now that'd I highly recommend.
1oz fresh lemon juice
3/4 oz Cointreau
3/4 oz Yellow Chartreuse
2oz Cognac
*shaken*
*strained*
topped with ~4oz champagne, a couple dashes of ango(to taste), and a lemon twist/expression
It has the type of dryness that makes you keep drinking, and complexity for miles. Great for NYE!
That does sound rather delicious... hard to go wrong with lemon
One I love is the French 75. Gin, lemon juice, simple syrup and topped with a French Champagne. Try it with Citadel Gin👍
I think he's done that one too
Sounds lovely.
Bombay sapphire isn’t bad either.
French 75 with Cognac is good too.
So I just made the 1855-ish and it’s amazing! It’s technically the first cocktail I have ever made, but it was so good and easy!
Gunna need to try these for sure
Trying to get senpai to notice you?
Hi, Mike!
regarding the prince of Wales cocktail: I think if you're looking to really taste the rye in it, the Old Forester rye wouldn't be my first pick. I love it, but it is a delicate, floral rye that doesn't stand out as well as some of the spicier options. I dunno, it's an intriguing idea though, might be worth experimenting! I might try it with the Ol Fo and some Knob Creek or something and see how they stack up...
If you're already experimenting, Rittenhouse bonded might be fun. I don't have high hopes that it'd play nice in a more subtle cocktail, but it might be pretty good and at worst you end up with a weird rye highball.
Also I love that in the video sectioning it's called prince of whales like it's an ocean prince cocktail.
I'm a simple person I see a new HTD video I click play. Thanks for the great content. Merry Christmas and happy new year 🎉
I tried and enjoyed the 1885-ish champagne cocktail. I wound up making my own variation on it, which is probably not terribly creative, but here it is: I substituted orange Oleo saccharum for the simple syrup and orange bitters for the Angostura. To me, it tasted a lot like what a mimosa wants to be but never can attain.
+1 For this kind of content. Prefer more than the high energy teardowns of the canned stuff(s). Appreciate all your content, and happy new year!
I hear ya but… this episode is tanking hard
Ah, how fortunate! I was just wondering about Champagne cocktails, and I’m so glad to see an episode on them! Considering how many there are, though, I would love to see another, perhaps featuring Greg’s take on a Bellini or a French ‘75. :)
In any event, wonderful episode! Loved how chill it was. Certainly makes for a nice watch when paired with the old “Sabering Champagne Bottles” vid from a long ways back.
He already did a French 75 a few years ago. Scroll back in his video feed and I'm sure you'll find it!
Big fan of the French 75 champagne cocktail myself, for any fellow gin lovers out there!
... I'm reminded of that scene in "The Great Muppet Caper" where Fozzie is playing with a glass of champagne and suddenly declares, "Hey, if you add enough sugar to this, it tastes just like ginger ale!" XD
The different fermentation methods mean that Asti doesn't trigger my migraines and true methode champenoise does.
I'd have gone with a seche champagne for the first cocktail and a demi-sec for the second.
My favorite drink order of all time is from the movie Love Affair: "Two champagne cocktails with pink champagne ... [because] Life should be bubbly, like pink champagne."
You know, I’m a little surprised you didn’t do a French 75, even if it was super quick footage from an older episode. That’s a super approachable classic that’s always a crowd pleaser.
Edit: Ignore me, I just read the pinned comment. I’ll shut up now.
the way we make a “champagne” cocktail is just to throw a shot of chambord in our champagne glass. delicious, raspberry bubbly 😋
Nice idea! I do the same thing with a bit of St. Germain for that elderflower kick!
Hey WTD. Here's an episode idea I had. Currently many of us are unable to travel; how about themed episodes on destinations, and what you'd find there. For example, Italy and aperol drinks.
Or better yet. Best cocktails with Italian Amari
This could be really interesting, great idea.
1855 cocktail is an absolute home run. Had quite a few over the long holiday weekend.
Greg's reaction to cubed pineapple is perfectly accurate for everyone who's not allergic to pineapple.
me, who's favorite fruit and only fruit allergy is pineapple
The 1855 version, which is essentially a champagne old fashioned, has become a staple of ours after this show. Delicious and a great way to use cheaper bubbly.
Used maple syrup in place of simple for the first one and a dry champagne. Simply amazing.
My mother inherited rectangular coups like the ones you used in the 1898 version which have been in our family since my great grandfather, who was in the hospitality business. I use them to drink manhattans and a cocktail I made with slivovitz in. Happy New Year Greg.
You can’t just tease your slivovitz cocktail like that. Recipe!
I always have pineapple chunks around for my Dad if he visits, so nice to find another use for them other than just eating them.
Concerning the '98 Cocktail, it does seem kinda ridiculous to stir just a half ounce of Cognac for one serving, but I can imagine for a party, preparing multiple glasses and sugar cubes for your guests and mixing several servings at once, pouring a serving into every glass down the line and then topping with champagne (or prosecco, if you prefer that like me) down the line while your guests enjoy the show of the bubbles.
There used to be a champagne inspired drink that the cheesecake factory use to sell on their menu called a french kiss. It tasted like the most amazing strawberry and raspberry milk shake that you could ever think of. I can't find the recipe anywhere and any recipe that I find for a french kiss cocktail is an entirely different drink.
I think they were fresh smashed strawberries, vanilla ice cream, disaronno and vodka. I don't remember any fizz
@@AMSinc301 That sounds delicious, and I'm not sure I'd want it to be carbonated.
I just love mimosas, and I love to experiment with my mimosas. Fruity wines, especially, tend to be fun. I got a Strawberry sparkling, and my black cherry sparkling wine goes well with lemonade.
The French 75? Possibly the best name for a cocktail ever, but I’m too lazy to sift through all the comments to see if any one beat me to it. Love the show!
I just made the 1855 cocktail and it is truly astounding. Did it with a sweet sparkler. Found i def like an extra dash of bitters but i also topped the glass up to the top, took forever. But worth it.
Asti and Absinthe is my champagne cocktail of choice. You can make it a little sweeter with simple and St Germain if you really have to. Nothing just measured, just mix as you need. I personally believe champagne and champagne cocktails should always be on the sweet side and never understood how brute became so popular.
Champagne and Absinthe is referred to as "Death in the Afternoon" in New Orleans. Famously drunk by Hemingway. I love them.
Greg this changed our whole New Year’s Celebration! I will never again force myself to drink plain ole champagne on NYE. My man and I really enjoyed following along and creating these cocktails. The prince of whales was definitely my favorite!
Would you ever do a behind the bar look at your setup? We are trying to decide on how to design our home bar, and from the front view we like yours the best!
I love The Last Word Royale, which is essentially just The Last Word served in a flute and topped with champagne. The bubbles make an already fun cocktail even more fun!
Champagne gave me the hangover to end all hangovers!
The Kir Royale is a nice way to soften a champagne for those who don't like it so dry. Plus, it's a verry pretty drink. 1 oz. crème de cassis rolled around in a flute topped off with your favorite bubbly, mine is Chandon Blanc de Noirs.
Very much liking Greg getting back to real cocktails. The show Downs and other fun stuff is cool once in a while but I definitely prefer when he does classics and goes real in depth on them
I stopped watching HTD and started watching Andres Eriksen for this very reason
Huh, I always prefer his takes on movie/games drinks so I can nerd out a bit.
My partner loves to make cocktails. I love to drink champagne. We will be making all of these
The old Cuban is my favourite Champagne cocktail
Many of us are watching this on New Years Eve! ;-) Going to try these TONIGHT!
I personally enjoy the Richard Sealebach. It's kind of like a combination of a few of the featured cocktails. It contains dry curacao, Angostura and Peychaud's bitters, and a topping of champagne, but it adds a shot of R.L. Seale Rum. It's my go-to for something dry with a boozy kick yet bitter and spiced with some orange tones.
Happy New Year's Eve to Papa Greg and all our friends in our little corner of the internet. I've just mixed myself up the Prince of Wales' Cocktail, and I gotta agree: it's unexpectedly delicious and now my favorite champagne cocktail. A Happy New Year to you all; may it be better than the last and bring many more to come!
These sound delicious. I'm going to try the 1858 champagne cocktail first, and maybe tie in making French 75's... That is, once Omicron is over and I can have people over to play cards again.
Happy upcoming New Year, Greg! Keep on being inventive, informative and hilarious! Cheers!
This restaurant in Providence did this drink that was Brennivin, lemon, thyme syrup, and a mix of tonic water and prosecco (basically champagne right?!) and it was increeedible.
Weirdly am sitting on a litre of brenevin and this sounds like a good plan to put a dent in the bottle.
@@fenixsyrell give it a shot! My recreated spec is 1.5 oz brennivin, half a lemon, 3/4oz thyme syrup, then half of one of those mini prosecco bottles and a splash of tonic.
14:30 I know exactly what you mean, at the exact moment of watching it this I was playing around with my bar, put a splash of Curaçao in chocolate milk, and it was great!
Old Cuban is my favorite Champagne Cocktail!
The Old Cuban will always be my favorite champagne cocktail. Rum, mint and bubbles. How can you go wrong?
My favorite champagne cocktail is definitely a Death in the Afternoon, made as loosely as possible - I just pour "enough" absinthe (preferably la fee or saint George) and bring it to louche with the champagne
We made French 77's on Christmas day. Never had one before, really enjoyed them.
A kir royale is one of my favorite champagne cocktails
I did the 1855 over new years and it was incredible
Been watching the channel for years and I’ve learned so much! 2 questions because this is how I’ve always been taught: why wasn’t the pineapple muddled? I was always taught that if you’re trying to get the juice out the fruit, muddling is the best way and that simply shaking is leaving juice in the shaker. And 2, why was the ango, curaçao, and cognac shaken? Was this to dilute it more? Again, I always thought that if it’s just liquors, you stir not shake. There’s probably something obvious I’m missing, so pointers would be helpful!
Not sure if this has been mentioned but Greg seems to be referring to Asti as if it’s specifically a sweetness level but its really a very very different wine from champagne and isn’t at all the same as just using a sweeter champagne like he’s implying in the video. Aside from the fact that Asti is the name of the region in Italy where it’s from (notably not the Champagne region of France, [sorry to be that guy]), Asti is also made from a very different grape: Moscato. Moscato tastes completely different from the Chardonnay/Pinot noir/Pinot meunière that Champagne is made from. It is much more fruity and floral. It has more of those orange blossom notes that he mentions which you wouldn’t really get from Champagne. In addition to that it’s made via the tank method rather than the traditional method they use in champagne. This means it won’t have any of the toasty, yeasty autolytic notes that champagne would have. It would make much more sense to use Demi sec champagne if he’s trying to be authentic. That being said I could see how Asti would still taste good in these drinks, it would just be very different.
Yeah, some errors in distinction and designation. Been in the wine-world forever, and these things happen. However, kudos to Greg, these cocktails look amazing!!
One of the best sounds in the world is that sound when you take a cork out of a bottle. Whether it be champagne, cognac or which liquid carrying vessel it may be.
I’d rate that sound top 5, possibly even top 2.
I watched it for the first time just after midnight on New Year's. I hope things go as well as possible, Greg!
You sold me on the 1855 cocktail. I'm doing those for new years.
We had some prosecco that we discovered in the garage that had been in a wine box for about three years. We chilled it last night and, as you would imagine, it was not that good. But I made the first cocktail in this video with the less-than-ideal prosecco, and it was quite good. I would make that drink again anytime they have cheap champaign on sale, which may be right about now, for all the bottles that didn't sell for new years.
Thanks, Greg. I've really enjoyed your videos since discovering them a few months ago, and I've learned a lot. They remind me of the old Emeril Legasse cooking shows that taught me so much about cooking. They demystified and simplified cooking so you could feel comfortable learning some basic techniques, and gain the confidence to learn more complex creations and begin creating new ones yourself. "Not rocket science here, we're just cooking."
Really enjoy watching the show! Just gotta mention that the cinematography on this show is pretty dope.
My mother would make Spritzers, Champange/white wine of choice, sprite/ginger ale and Sherbert blended into smoothie
I'd love to see an episode on Sake cocktails.
"i dont taste them but id bet you miss them" best quote ever
Me and some friends stumbled on to what we called "The Champagne Float"
1 glass of champagne
1 scoop of ice cream
Garnish with a vanilla wafer cookie
-Enjoy-
That 1855 one sounds pretty good. Easiest, too.
I don’t think I ever had champagne on New Years Eve. It must be nice. Especially champagne cocktails.
I love your adjustments of the 1898-version! I always found the "original" with only the cube of sugar and bitters almost silly. Who would drink this cocktail so slowly that the sugar really disolves?
Give me another round! ;)
the French 75 I was taught by actual trade members of the artillery , 1/2oz absinth , 2oz French brandy VSOP, 1 oz simple syrup , 6 oz brandy brute , 1 oz lemon juice mudaled with lemon peel all served over ice with optional lemon wedge and great of nutmeg .
Discovered your channel a couple years back when looking up grenadine recipes. It's been quite the ride, and here's to many more episodes in the new year!
Champagne and Midori. Freaking awesome.
Best Champagne cocktail: Champagne, Saint German, and lemon juice
Your deer looks sharp. Glad he dressed appropriately for the occasion. Happy New Year.
Death in the afternoon is my favorite, although in playing with it you have to get the amount of absinthe juuuuuust right.
One that we've been making for New Years that i'm not sure where the recipe came from is as follows, frozen peach slices, ounce of peach schnapps, rest of champagne flute with champagne or other sparkling wine. after a peach drink i found over the summer, thinking about possibly doing some sort of basil infusion with it at some point as a experiment.
I think basil or fresh mint would be really nice in that!
That’s just a peach Bellini with champagne instead of Prosecco
Nothing like a new upload mid video binge
Champagne Cocktails shall be the 2022 beverage of choice for Brunch in the Franz Family. I have spoken.
6:26
Is it just me, or is this segment equivalent to going to the bathroom and mixing soaps and shampoos and conditioners to make a "potion", just with cocktail ingredients and in the kitchen/bar area
I just love the fact that Greg is just eating pineapple as part of this episode. Gotta enjoy what you have.
So I was so interested in cocktail because of you that I now make whiskey sours hold the egg white. I grabbed Angostura bitters one day and I make my own simple syrup all the time, I can promise I'll try that 1855 to easy which is what I 👍like 👍
Yeah, I can easily imagine that Prince Albert (later Edward VII) creating several different cocktails. He was the notorious playboy of his era.
I've heard the urban legend of "Death in the Afternoon" which is equal parts champagne and black absinthe - nice to know there are champagne drinks that aren't *TOTAL* ass.
It’s not really an urban legend, it was kind of a small joke told by Ernest Hemingway to a guy interviewing him for a book on cocktails with input from celebrity authors. It’s not 50/50 either but really like a dash or bar-spoon of absinthe (Hemingway said “put a little absinthe in champagne) and it’s a delicious combo, the two things love eachother deeply, a dash of absinthe in anything with champagne in it is lovely. But also from the quote Hemingway was clearly kinda taking the piss- told him to mix a little champagne in a glass of absinthe, and drink 3 of them very slowly, call it A Death in the Afternoon
I do 🧡 champagne, no headaches🥂
You do have lots of videos, I enjoy them🍸🍹🍷
Happy new year! 🎵🍾✨
martini and rossi asti is so delicious in general
This episode makes me want a HTD and Tasting History collab
HAPPY NEW YEAR to you Greg (and Meredith)! Let us all hope 2022 is a better year!
I'm about 95% certain that when you read the Savoy, every fractional measurement is relative to 3 oz. So when you see "2/3" in the Savoy, I think that is meant to be 2 oz, not 2/3 oz.
Hm… that’s possible! Gonna look into that
@@howtodrink Great compilation, though! I'm especially keen to try the Prince of Wales.
I like Brut Rose with Chambord
I made a few French 75 this Christmas. Liked it a lot
Napoleon House makes a famous champagne cocktail 1898 simplistic style. Bitters with sugar cube and champagne.
I was just craving one psychic minutes before seeing this video!
Love everything Champagne.
Happy New Year, Greg! Happy New Year Meredith! Happy New Year, random person reading the comments!
I'm glad you released this Greg, because I was planning on making those fizzy ball things you mentioned a while back, but life got in the way and these things are in my bar already (ones that are similar enough anyway) hopefully this'll help make things more interesting, cheers from me to you 🥂
Less of a champagne cocktail but roughly in the category,
"Old Cuban".
Wonderful drink! But, and i do recommend that as it faintly adds to the drink, add a sprinkle of vanilla-sugar (selfmade) atop the drink and half a large/full short, scraped empty, vanilla to the side as garnish in the drink. The faint hint and scent of vanilla adds heavily to the drink and its just wonderful. Try it yall, its fancy, its expensive, but its my absolute favourite. And it packs a punch!
one of my favourites as well! as soon as i saw this video i expected the old cuban to be in there and was disappointed when it was left out :(
@@jonnyadkins451 totally agreed, i guess its not a take on the classic champagne cocktail but its a drink to behold!
Bow tie on the deer was a nice touch! Happy New Year to internet drinky man, and all his fans.
I never knew I wanted a glass jigger but wow 😍 it's gorgeous
Champagne?
We're in the middle of a chase Porthos!
You're right, something red...
I made the recipe using a Schramsberg Cremant Demi-Sec and just the ango-bittered sugar cube and cognac and it was really tasty! It is like night and day compared to a Brut. Thanks for always providing good inspiration for new drinks to try, Greg! And here's to a new year of new drinks!
Thank you Greg and team. Love the content. Keep em coming.
I'm watching on new years Eve.....
Happy new year.
I love a French 75 with cognac, happy New Years
I almost think this channel should be called “The Art of Drinking” a play on “The Art of Shaving”. Or at least a spin-off. Very fun, and informative. Keep up the good work, 10/10.