Americans consume roughly 360 million glasses of Champagne on New Year’s Eve, and during the Christmas and New Year’s holidays, shell out $1.06 billion on Champagne. But how did bubbly become the official drink of celebratory toasts? Quite simply, it was down to capitalism.
The leading Champagne houses of the region during the 18th century, Moët et Chandon, Piper-Heidsieck, Louis Roederer, Veuve Clicquot, and Tattinger, took clever means to foster the drink’s growing reputation as the social cocktail of choice. They courted royal families to win their patronage.
As popular as the drink is today, many don’t like its taste, taking only an obligatory sip, others passing altogether. However, Champagne can be a terrific topper or base for cocktails. I came across a recipe for a pear martini and began to research similar drinks. After experimenting, I settled on this combination, which tastes nothing like Champagne. The drink is sweet but, with its alcohol content, don’t mistake it for innocent.
Ingredients
1 ½ oz pear flavored vodka
1 ½ oz Elderflower liqueur
1 scant pinch of cinnamon
Champagne
Pear slice
Lemon slice
Lemon peel
Superfine sugar
Directions
Run a lemon slice around the rim of a martini glass and invert it on a saucer of sugar to create a ringed edge. Set the glass aside.
Fill a shaker with ice and add the vodka, liqueur, and cinnamon. Shake vigorously.
Strain into the prepared glass and top with Champagne.
Garnish with a lemon twist and pear slice. Makes one glass. Serve immediately.