June 11-12, 2024
Industry City | Brooklyn, NY

Champagne Cocktail Recipe Index

“Flimflam Beluga”

By Cesar Perez II

@redwolf56

  • pour 4-5 ounces of Luna D'or Prosecco extra dry into an empty champagne flute
  • add .75oz St. Agrestis Inferno Bitter
  • add .75oz Green Chartreuse
  • add 2 ds of Hella Apple Blossom Bitters
  • spoon in 2-3 bar spoons of "Nixta Caviar" **
    (sodium alginate/ calcium citrate/ distilled water)
  • garnish with manicured and expressed orange peel

**Nixta Caviar (3 Steps)
1. Blend until dissolved and solution begins to thicken

- chilled-500ml Nixta licor de elote

- 5g sodium alginate

- *note- if using a high powered blender, operate for 5 minute minimum to ensure sodium alginate dissolves

- refrigerate for at least two hours.

- use a chamber vacuum-sealer or vacuum pump-for wines to extract excess air from mixture

2. Spherify

- create a solution of 1000ml distilled water to 5g calcium citrate and whisk until dissolved for the first of 3 rinse baths

- drip step 1 solution (nixta licor de elote & sodium alginate solution) 3-4 inches above the step 2 solution and wait at least 3 seconds before removing the caviar

3. Rinse

- Rinse the "caviar" in 2 distilled water baths and strain off and store for future use.
**note. If storing for more than 1hr, pour nixta licor in the container with the "caviar" to extend the life of the pearls for an additional day or two.

“Fort Moultrie”

By Keri Mckelvey

@wickedliquidellc

  • 1 oz Gin
  • 1 oz lime juice, freshly squeezed
  • 1 oz Thyme Simple Syrup
  • 3 oz Champagne
  • Blackberry Caviar
  • Garnish: Sugar Dusted Blackberry

Add gin, lime juice and simple syrup in a shaker with ice and shake until chilled.
Add Blackberry Caviar to bottom of Champagne flute. Strain into a Champagne flute. Top with Champagne. Garnish with blackberries

“Flowers and Bubbles”

By Michele Alfonso

@liquid_talent

  • 1.5 oz Stray Dog Gin
  • 0.5 oz Choya Yuzu Liqeur
  • 0.5 oz Elderflower Liqueur
  • 1 oz Citrus Mix
  • 0.5 oz Simple Syrup
  • 2 Dashes Aromatic Bitter
  • Top with Champagne
  • Flower Ice Cube

“For Heavens Sake”

By Alex Lazardis

@alexlazaridisnyc

  • 1 oz Heaven Sake Junmai 12
  • 1 oz Greensmiths Gin
  • .5 oz Orgeat
  • .75 oz Champagne kumquat thyme syrup
  • .75 oz lime juice
  • Two dashes 18.21 Japanese chili and lime bitters
  • Topper of bubbles
  • Garnish: Sesame Seed “dress” the length of the Collins glass and lime wheel facing the “dress”

Combine all ingredients into shaker and shake for 20-30 seconds. Double strain into Collins glass. Fill with ice, and top with champagne.

Champagne Syrup
Combine 7-8 pressed Kumquats, 10-12 twigs of thyme, roughly 12 oz of champagne, and ¾ cup of white sugar into a pot. Stir continuously, on low heat, until sugar completely dissolves. Let syrup steep for 10-15 minutes. Strain out Kumquats and thyme from syrup.