Bring on the Bubbly

Watch below to learn from ICE's Director of Beverage Studies Anthony Caporale how to prepare each one — then put a few bottles of bub on ice and watch your party go from festive to fantastic.

*Bubbly tips from ICE Beverage Director Anthony Caporale

• Never shake a drink that contains Champagne or any carbonated beverage, as the mixing glass may explode out of the cocktail shaker.
• Pour Champagne down the side of the glass to decrease the amount of head; pour it into the center of the glass to increase the amount of head.
• Liquids lose carbonation as they warm up, so keep your Champagne bottle on ice after opening to help maintain the bubbles.

The Champagne Cocktail

Servings: Makes 1 cocktail

Ingredients:

• 1 sugar cube
• 2 dashes Angostura bitters
• Champagne
• Strawberry or lemon

Preparation:

1. Place a sugar cube into a Champagne coupe.
2. Add 2 dashes of Angostura bitters to the sugar cube.
3. Fill glass with Champagne.
4. Garnish with a sliced strawberry or lemon twist.

French 75

Servings: Makes 1 cocktail

Ingredients:

• Ice
• 1 ounce gin
• 1/2 ounce simple syrup
• 1/2 ounce lemon juice (or, juice of 1 lemon)
• Champagne
• Lemon twist

Preparation:

1. Fill cocktail shaker with ice.
2. Add gin, simple syrup and lemon juice, and shake.
3. Pour mixture into a champagne flute.
4. Top with Champagne.
5. Garnish with a twist of lemon.

Rosemary-Infused Pomegranate Sparkler

Servings: Makes 1 cocktail

Ingredients:

• 2 cups granulated sugar
• 2 cups boiling hot water
• 1 bunch fresh rosemary
• 1 ounce pomegranate juice
• Champagne
• Pomegranate seeds

Preparation:

1. Add sugar and water together in a pitcher.
2. Add rosemary and stir; allow to infuse for one hour.
3. To a glass, add pomegranate juice and 1 ounce of the rosemary-infused simple syrup.
4. Top with Champagne.
5. Garnish with pomegranate seeds.

 Want to learn to mix cocktails like a pro? Check out ICE’s wine and beverage programs.