I like cocktails; that much should be clear from this blog. I also quite like the occasional glass of Champagne. The thing is I don’t actually like Champagne cocktails all that much. There are exceptions to every rule of course and drinks such as the French 75 or even the classic Champagne Cocktail are fine drinks, but other than these two I generally find that most contain flavours that are too overpowering and leave me wishing that I’d simply had either a cocktail or a glass of fizz.
That being said, since a fantastic Champagne tasting hosted by Ruinart at London’s Callooh Callay, I’ve had it at the back of my mind that I should really pay some attention to this category of drinks and try to get to grips with them. My first thought was that as with all cocktails you need to know and respect the base ingredient, usually a spirit, but in this case a sparkling wine, and as such, it seemed that a slightly more restrained approach would be needed for Champagne cocktails, than simply throwing ingredients at it.