Many moons ago, when we decided to run a pub after I retired from teaching, our friends Keith and Roz (landlord and landlady of The Unicorn in Marden, where we first lived) bought us "The Cocktail Book". I don't know what caused us to have a look at it the other day but Ann came across the "Classic Champage Cocktail" and so - purely in the interests of research - we decided to give it a go.
The only thing we needed to buy was Angostura Bitters and some sugar cubes. Papantoniou's could not come up with Angostura Bitters but suggested a substitute brewed in Limassol (so not too far away from its South American heritage). We had bought some champagne which was, and still is, on special offer and so away we went.
Put the sugar lump into a chilled cocktail glass or champagne glass and saturate with the bitters. Add the brandy, then fill the glass with Champagne. Decorate with the slice of orange.
1 sugar lump
1-2 dashes Angostura Bitters
1 measure brandy
4 measures chilled Champagne
slice of orange to decorate
Well the first one slid down smoothly , but the second one was outstanding. Definitely a holiday drink but, seeing as we have been on holiday for over three years, that's not a problem.
We were told, on good authority, that after about fifteen months reality would set in and that romantic holiday indulgences would become a thing of the past. Hmm! I'm not sure we would agree with that. Roll on tomorrow ...
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