Last week we brought you a delicious whiskey and cider concoction as a part of our holiday cocktail series. But, for those who prefer a different kind of bubbly… we’ve come up with a second recipe to serve at your fabulous holiday events. The Champagne Etoile…
Named after the beautiful china we used in our tabletop (and the inspiration of the stars!) for this cocktail, I wanted to delight in a drink that uses one of my favorite combinations – champagne and whiskey.
If, at a party, you can get away with as few ingredients as possible, and still offer two deliciously different drinks, you’ve struck gold. And, my friends, this drink is indeed golden…
The Champagne Etoile // adjust accordingly to number of guests
- 1 cup sugar (or 3/4 cup agave)
- 1 cup water
- 1 vanilla bean, split and seeds scraped
- Bourbon of your liking (we used OOLA)
- Prosecco or sparkling wine, chilled
- Lemons, cut into wedges
First, you’ll make the syrup (That’s what the water is for. Did you really think we’d put water in a cocktail!? Shame.) Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature and discard the bean.
For one cocktail, add a shot of bourbon and two tablespoons vanilla bean syrup to a chilled champagne flute. Fill to the top with prosecco. Squeeze lemon juice into glass and drop rind in. Serve.
As with all cocktails, you can adjust to your taste. Some may prefer a splash of bourbon to an entire shot (and of course it will depend on the depth of your champagne glass!). I find the addition of vanilla to what could be quite a simple drink, very heavenly indeed.
photography by belathée // recipe adapted from bobby flay
