What are London's famous wedding cocktails
Pure sparkling wine or cocktail fizz?
Sparkling wines are often mixed with fruit juices or other drinks. The result is fizz cocktails: tingling, thirst-quenching soft drinks. The taste of the wine is lost, however. Sparkling wine, cava and prosecco are particularly suitable for cocktails. Can it be champagne too? Does it always have to be "pure" or can it also be drunk "fizz"? Fizz is allowed - and there are surprising mixtures, even if purists shake their heads.
One of the most famous and controversial champagne cocktails is called »Black Velvet«. It was created in the London club Buck’s Fizz in the 1930s. The bartenders half filled their guests' glasses with dark Guinness and then slowly poured champagne on it. The marriage of beer and champagne sparked heated controversy. The purists were indignant about "tasteless" and "vulgar". But the English enjoyed the mix and insulted their critics as "snobs". Cyril Ray, a recognized wine expert and author of a monograph on the champagne house Bollinger, said dryly that he would not share the snobbish view that Guinness and champagne are incompatible. But he wouldn't recommend Bollinger champagne for a Black Velvet. Incidentally, the Black Velvet is still at home in some of the best bars in the world today. The only difference from before is that the Guinness portion per glass is now limited to three tablespoons.
The most famous wine-based cocktail is called "Champagne fizz". One part of freshly squeezed orange juice is poured with two parts of champagne. Of course, no prestige cuvée or valuable vintage champagne is opened for this, not even a simple brut, but some inexpensive sparkling wine is used today. Freshly squeezed orange juice has also been dispensed with in the meantime and orange concentrate from the cardboard box is used instead. In return, the drink is only modestly called "Sekt-Orange". The gentlemen of the great champagne houses in France can breathe a sigh of relief.
Cava and Prosecco
The fact that sparkling wine is not only suitable for drinking neat, but also for cocktails, has to do with carbonation. It intensifies the taste of the ingredients and refreshes the palate. However, it is important that the ingredients are dosed carefully. More than 6 cl of ingredients should not be added to any cocktail. The vinous basic tone of the cocktail must be retained. Sparkling wine cocktails do not belong in the shaker. The carbon dioxide would have escaped after the shaking procedure. Incidentally, it is a legend that champagne is particularly suitable for cocktails. At least Prosecco and Cava serve the same purpose. Sparkling wine too - provided it's not too aromatic.
Herbal liqueur, champagne, 1 apricot wedge. An old Hollywood classic, for which prosecco is usually used instead of champagne today.
Campari and Prosecco. Has been awakening tired spirits to new life for decades.
Lemon juice, Curaçao Blue, champagne. Connoisseurs drink the Caribbean blue drink with champagne, the hard-boiled with vodka.
freshly squeezed orange juice, champagne, sugar cubes. For everyone for whom pure champagne is too dry and orange juice alone is too healthy.
Champagne and cassis liqueur. Invented on the French Riviera, it has become a cult cocktail in Germany.
Prosecco, pureed peach, apricot brandy. An Italian soft drink that started its triumphal march around the world from Harry’s bar in Venice.
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