Champagne Cocktail

COCKTAIL

Feb 15

Written By Nicole Borden

Champagne,Cedar-Infused Brandy, Cedar Tincture, Jasmine Syrup, Apricot Brandy, Orange Bitters

Bartender Aidan Bowie of The Aviary and The Office | New York

INGREDIENTS:

Cedar-infused Brandy: (Yield: 750 milliliters)
100 grams Bertoux brandy
5 grams cedar chips

Cedar Tincture: (Yield: 100 grams)
100 grams Everclear
20 grams cedar chips

Jasmine Syrup: (Yield: ½ cup)
1 cup sugar
½ cup water
Jasmine flowers

To Assemble and Serve: (Yield: 1 cocktail)
⅛ ounce apricot brandy
3 dashes Regans’ orange bitters
3 ounces Champagne Nicolas Feuillatte
Lemon peel

METHOD:

For the Cedar-infused Brandy:
Heat water bath of an immersion circulator to 60°C. In a vacuum bag, combine brandy and cedar; seal. Circulate 2 hours. Freeze. Thaw. Strain.

For the Cedar Tincture:
Heat the water bath of an immersion circulator to 80°C. To a vacuum bag, add Everclear and cedar. Cook 2 hours. Strain through a fine mesh sieve into a bottle for service.

For the Jasmine Syrup:
In a saucepot, combine sugar and water, heat to dissolve sugar. Scale syrup. By weight, add 10 percent jasmine flowers to a heat-proof container. Pour warm syrup over top, steep 10 minutes, and strain.

To Assemble and Serve:
In a cocktail glass filled with ice, combine apricot brandy, bitters, 1 ounce Cedar-infused Brandy, ½ ounce Jasmine Syrup, and 2 drops Cedar Tincture. Stir until chilled. Strain into a flute. Top with Champagne and express lemon over top.

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