Crackle and Pop Champagne Cocktail
Active Time: 20 Minutes
Total Time: 1 Hour 45 Minutes
Toast the new year in new style with these pop-rock rimmed champagne cocktails. Use our savor system to customize special flavors to match your cocktail. Balance the sweet and effervescent pop with bitters-infused sugar cubes for an extra special start to your year.
Bitter Sugar Cubes
Ingredients
- 21g (1 1/2 Tbsp) Angostura Bitters
- 375g (1 ½ cups + 5 tbsp) Sugar
- 3.5g (¾ tsp) Salt
Equipment
- Stand Mixer
- Sheet Pan with Baking Paper
Timing
Active Time: 20 Minutes
Total Time: 1 Hour 40 Minutes
Yield
~2 Dozen Sugar Cubes
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Prepare Sugar
Preheat oven to 200°F.
Mix together the sugar, salt, and bitters.
Lay the sugar on a sheet pan with baking paper and press into a ½ inch flat rectangle.
If you have a ½” x ½” square mold that is oven safe you can use that to form the cubes.
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Create Cubes
Use an offset bread knife to cut the hardened sugar into cubes. Try not to add any pressure or the sugar will just shatter. A gentle sawing motion should do the trick.
Place them in a covered container until needed.
Champagne Cocktail
Ingredients
- 1 Recipe Bitters Sugar Cubes
- 2-3 Bottles of Champagne
- 226g (8 oz) Lemon Culinary Crystals Recipe
- 113g (4 oz) Agave Syrup
Equipment
- Champagne Flutes
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
~2 Dozen Cocktails
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Rim Champagne Glass
Coat the rim of all the champagne glasses with agave syrup and allow them to drip dry upside down for 1 minute before moving on.
Dip the rim of each glass with the Culinary Crystals.
Note: check out our article on how to make culinary crystals.
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Fill and Serve
Place a sugar cube in each glass. Pour in the champagne until it is about 1 inch from the rim.
Serve immediately.
Summary
Recipe Name
Crackle and Pop Champagne Cocktail
Author Name
ModernistPantry
Published On
Preparation Time
Total Time
1 comment
December 18, 2019 12:25 am
Great idea, but you may want to enumerate a suggested cooking time for the sugar cubes. I’m guessing it’s 1 hour 20 minutes, but am not too sure.