Tropicana Magazine Mar-Apr 2016 #106: The Active Issue

The Classic Mimosa
Anyone who’s ever had champagne
will be familiar with the Mimosa;
it’s like the poster boy of champagne
cocktails. However, people often do
not get the mix right and ruin the
taste as a result. Here's our perfect
ratio for the Classic Mimosa; again,
be sure to use a champagne flute for
best results.
Ingredients:
• 2 ounces of orange juice
• 4 ounces of Brut champagne
• 1 teaspoon Grand Marnier
(optional)
• Orange bitters (optional)
Method
Fill 1/3 of a champagne flute with
fresh-squeezed orange juice and top
up with Brut champagne.
Optionally, for a true Mimosa, add
a teaspoon or so of Grand Marnier.
A dash of orange bitters, if you have
them, will add a little complexity to
this simple yet elegant drink.
Barbotage
The Barbotage is a truly indulgent
champagne cocktail, mixing cognac and
Brut champagne; the pricier the bottles
you use, the greater the enjoyment this
combination provides. Be sure to serve
in a champagne flute for best results.
Ingredients
• 1/2 ounce cognac
• 1 teaspoon Grand Marnier
• 4 ounces Brut champagne
Method
Pour cognac and Grand Marnier into a
champagne flute, then top up with Brut
champagne.
Black Velvet
The Black Velvet is certainly the
more macho champagne cocktail.
A powerful drink with quite a
kick, the trick is to combine the
stout and champagne in a Collins
glass to allow the two to properly
mix. Fortunately, this cocktail is
remarkably easy to make.
Ingredients
• Stout
• Brut champagne
Preparation
Fill a Collins glass halfway with
stout and top up slowly with
champagne.
Stir gently with glass or plastic rod.
MARCH/APRIL 2016 | TM 129