3 celebratory SPARKLING cocktails to jazz up your bubbly!

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Today we’re making 3 celebratory sparkling cocktails to ring in the new year! Today we’re making a Champagne Cocktail, an Airmail, and a mash-up of mine called the Brambubble (think of a French 75 with crème de mûre, or a Bramble with champagne – either way, it’s tasty). Hope you enjoy these final 3 of 2023. Thank you, everybody, for an incredible year on the channel! Here’s to the next one. Happy New Year! 🍾

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TIME STAMPS
Intro: 0:00
The Bubbles: 0:34
Champagne Cocktail: 1:08
Airmail: 3:45
Brambubble: 5:31
Sips & Sign Off: 7:51

THE CHAMPAGNE COCKTAIL RECIPE 1:59
1 sugar cube (brown or white sugar)
Angostura Aromatic Bitters (enough to saturate 1 sugar cube)
3/4 oz. (22.5 ml) Maison Rouge V.S.O.P. Cognac (chilled)
4-5 oz. (120-150 ml) Charles Ellner Brut Champagne (or other dry sparkling wine)
Expressed lemon and/or orange oil

THE AIRMAIL RECIPE 4:34
1 oz. (30 ml) Don Q Gold Rum
1/2 oz. (15 ml) honey syrup (3:1 honey:water)
1/2 oz. (15 ml) fresh lime juice
2 oz. (60 ml) Charles Ellner Brut Champagne (or other dry sparkling wine)

THE BRAMBUBBLE RECIPE 6:23
1 oz. (30 ml) Martin Miller’s Gin
1/2 oz. (15 ml) Combier Crème de Mûre
1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
1/2 oz. (15 ml) fresh lemon juice
4 oz. (120 ml) Charles Ellner Brut Champagne (or other dry sparkling wine)
Blackberries for garnish

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Welcome back friends it’s Andre well we are here at the end of the year and it is time to have something celebratory to ring in the New Year so today we are having three sparkling wine cocktails that are going to be festive and fun so whether you are celebrating with Friends

By yourself if you’re just looking to Jazz up that bottle of bubbles that’s in your fridge here our three recipes for you if you’re new to the channel hit that subscribe button for more sips tips and recipes and let’s go make three sparkling cocktails to the bar all right before we

Jump into the recipes I’ve got a bottle of bubbles in front of me this happens to be champagne but you don’t need champagne any dry sparkling wine will do don’t point this at your face or anybody else’s always keep pressure on the cork there’s a little cage here get rid of

This and then when opening it up grab hold of that cork and turn the bottle underneath it gently letting the pressure push the cork out there we are I just opened a bottle of bubbles you can too if you want you could you know shoot it across the room

But this is more the proper way and safer way to open it first cocktail is going to be the champagne cocktail this is one that dates back to the mid 1800s very easy to make however I tend to take this one a few steps further so I’m

Going to show you how I make it for this cocktail we will need sparkling wine CAC angusta bitters sugar cubes you just need one sugar cube if you’re making one one per cocktail an orange and a lemon couple things here real quick the CAC is not in the original champagne cocktail

But it is popular to add it in there and I like it in there few things I like to have prepped number one you want this to be a cold drink we’re not adding ice we’re not diluting it so first and foremost make sure your sparkling wine

Is cold if you want to take it a step further I like to put a little bit of CAC in the freezer before I make this drink so that the cac’s cold too because again we’re not going to be adding ice and diluting this so let’s build we got

A chilled flute we’re going to start with a sugar cube now these can be brown sugar cubes white sugar cubes it doesn’t matter put that into a bar spoon and then grab your angster bits mine is in a dropper bottle and saturate the sugar with the bitters let the sugar cube soak

It all up it’s a very soothing process once that sugar cube has soaked up all the bitters go ahead and drop that right at the bottom now we can add our ice cold CAC I just put this much in the freezer I’m not even going to use this

Much but if I want to make another I’ve got it I’m going to add 3/4 of an ounce of the chilled conac right on top of the sugar cube so then we can add the bubbles now we want to pour this gently

It’s going to be about 5 oz 4 to 5 oz of the sparkling wine I find it helps if you pour it at an angle into the glass so it doesn’t foam over now all we have to do is a little expressed orange oil

And lemon oil on top you could do one or the other but I like to do both lemon across the top and the orange discard that it is all set there it is that’s it festive fun what a beautiful looking drink the champagne cocktail I love how the sugar cube just continuously pushes

Up Bubbles from the bottom this is not a sweet cocktail even though there’s a whole lump of sugar at the bottom it’s a dry cocktail you’ll taste a little bit more of the sugar when you get down toward the end cheers well I got to say I love it with

The conac one thing that is really good is the lemon and the orange on top I it seems like it would be such a subtle thing but to get that bright nose of fruity goodness and it makes this lovely sound this is the sound of a happy

Cocktail on to number two the air mail this one dates back to the 1940s this is a great bubbly cocktail if you like a daquiri because there is rum and lime so we are going to need that same bubbly wine we will also need a lighter rum fresh lime juice

And a honey syrup this is three parts honey to one part hot water that thins it out a little bit it just simply makes it easier to work with I do like a light rum for this um I believe the cocktail was created in Cuba so it would have

Been a Cuban style rum which I can’t get here in the States but a Puerto Rican rum donq gold is a great choice it makes it for a great cocktail so let’s build huh let’s do it grab a shaking tin I’m going to serve this up in a coupe also

Called a champagne saucer which is very appropriate but I know a lot of people will serve this on the Rocks too let’s start with the rum going to do 1 oz of your light rum to that let’s add half an oz of the honey syrup match that with

The fresh lime half an oz of fresh lime juice it also rinses out the [ __ ] we’ll shake this up real quick with ice say 10 seconds tops no I shouldn’t say that kind of depends on your ice there we go grab your chilled glasswar double strain into the cocktail glass this is

Not going to fill up your cocktail glass and it’s not supposed to and now we can top with the sparkling wine in my case it’s going to be 2 to 3 oz let’s say 2 oz careful not to let it overflow I mean that just that looks inviting you could

Garnish this with a sprig of mint if you’d like but honestly I like it without any garnish as long as you got those nice bubbles happening I want to go with no garnish Cheers that’s really nice it is kind of like a sparkling dackery but you do have that honey in there which gives it a nice richness all right this last one this is a mashup so I’m taking a classic gin based French 75 and I am combining

It with a bramble one of my favorite summer drinks I’m calling it The Bram bubble uh if if if you have a better name for it I’m all ears leave a comment down below but it is a tasty beverage so let’s go into making that one the Bram

Bubble all right surprise surprise we are going to need sparkling wine we are also going to need gin cremed a mirr fresh lemon juice and simple syrup this is my semi-rich simple syrup one and 1/2 Parts sugar to one part water creme de Mir is a Blackberry lur now if you don’t

Have cr deir this would also be good with shambor which is raspberry or if you want you could use a blackberry jam that would be good too all right in a shaking tin let’s start with the Gin 1 oz of gin I like a dry gin for this half

An o o of the crem deir 1/4 of an oun of the semi-rich simple syrup I know you might be thinking why are you adding the simple syrup if the crir is already sweet that’s a great question the simple syrup the semi-rich simple syrup gives a little bit of texture because we are

Going to be pouring this on the rocks and we are going to uh be diluting it a little bit you know with the bubbly wine which is going to thin it out so I like to have a little bit of weight to it then we’ve got the fresh lemon juice

Half an ounz add ice and Shake because we are going to going to be pouring this over ice we don’t need to shake this for long grab a chilled Collins glass fill it up with ice and then we can strain the cocktail into the Collins glass while we carefully pour the bubbly wine

This is going to be about 4 oz of the sparkling wine be patient make sure you get all of the contents of the shaking tin in there and just gently twirl it around make sure everything’s Incorporated I’m going to garnish it with some blackberries because I have

Them there we have the the Bram bubble cheers I really love that one very good this is really easy to drink so you know caution there we are now before all of these bubbles die and everything warms up I would like to invite Oz on here to get her feedback and wish everyone a Happy

New Year Oz happy New Year happy I get to after you already drank them yeah okay cheers everyone M that is drier than you would expect it to be mhm but I really like it uh we could or you could Stir It Up a little you could agitate it just makes even

More bubbles oh yeah yeah that sweetened it just to touch hey okay I’m going to try the next one air mail air mail M yeah that’s good M it tastes the honey next the brand bubble that’s a clever name it’s a good name we could call it the brand

Bubble brand bubble oh oh yeah that’s good fru tea yeah thank you all so much I appreciate the support thank you for watching these videos we’ve had some great drinks over the past year we’ve got many more drinks ahead of us well oh hi drink so there we

Are thank you everybody happy New Year sign up for the newsletter don’t forget your merch we will see you next time cheers cheers Happy New Year’s kind of want to eat this sugar cube can I eat this yeah