How to Make an Apricot Champagne Cocktail

An apricot champagne cocktail is a very simple variation of the traditional champagne cocktail, a drink that was said to have been invented in 1862 by Jerry Thomas, though it was not very popular until about 1900. A traditional champagne cocktail is made with regular brandy instead of apricot brandy, but otherwise it is pretty much the same drink, though many bartenders have added their own flourishes over the years. This recipe makes one apricot champagne cocktail.

Things You'll Need

• Sugar cube
• Chilled champagne flute
• Dash of Angostura bitter
• 1 oz. apricot brandy, chilled
• 8 oz. dry champagne, chilled
• Maraschino cherry for garnish

Instructions

1. Put the sugar cube into a chilled champagne flute and add the Angostura bitters. Let the sugar cube soak for two to three minutes.

2. Pour the brandy into the flute and mix with a glass stirrer.

3. Add the champagne and garnish with a maraschino cherry. Serve immediately before the drink warms.

Tips & Warnings

• You can use bourbon in this cocktail if you choose, though the flavor is significantly stronger and less sweet than when made with brandy.

References

• The Little Black Book of Cocktails; Reynolds, Virginia; 2003
• The Ultimate Bar Book; Hellmich, Mittie; 2006

Resources

• Drinks Mixer: Drink Recipes and Tips
• All Recipes: Drink Recipes