St. Patrick’s Day Champagne Cocktails

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While green beer has always been the drink of choice for St. Patrick’s Day,  add some variety with champagne based cocktails.

When making any cocktails with Champagne, add the Champagne last to avoid overflow. Stirring is not necessary as the bubbles do most of the work, but if you do, stir slowly.

To keep the champagne cold, freeze some grapes and use them as ice cubes.

To make green colored sugar: add couple of drops of green food coloring to ½ cup of sugar in a zip log bag and mix well. Pour onto a plate and let dry.  Rub a glass rim with lime or liquor and dip into the sugar. You can also dip grapes or other fruit in the sugar to use as garnish.

Below are some champagne cocktail recipes to enjoy. Cheers!

 

Green Apple Champagne Martini

  • 1 oz apple pucker
  • 1 oz vodka
  • Ice
  • Champagne or sparkling wine

In a cocktail shaker, combine apple pucker, vodka, and ice. Shake and strain into a martini or champagne glass. Top with Champagne.

 

Midori Cocktail

  • 1 oz Midori liqueur
  • 1 oz orange juice
  • Champagne or sparkling wine

Add Midori and orange juice into a champagne flute. Top with Champagne.

 

 Kiwi Cocktail

  • Kiwi (peeled and  sliced)
  • 1 oz vodka
  • Champagne or sparkling wine

In a small bowl, mash half of the kiwi with a fork into a smooth paste. Add to champagne glasses, add vodka and top with champagne. Garnish with kiwi slice.

 

Stout Cocktail

  • Stout beer (such as  Guinness)
  • Champagne or sparkling wine

Fill champagne flute half way with beer and slowly top with champagne

 

 Champagne Mojitos

  • 1 cup sugar
  • 1 cup water
  • 1 cup mint leaves, plus additional for garnish
  • 4 limes, cut into wedges
  • 1 cup rum
  • Ice or frozen grapes
  • Champagne or sparkling wine

In a small saucepan, combine sugar and water and cook  just until the sugar has dissolved. Let cool to room temperature.

In a large pitcher, combine sugar syrup, mint and lime and muddle well with a wooden spoon. Add in rum and stir well.

Fill glass with ice or frozen grapes and pour in mixture halfway. Top with Champagne and garnish with mint.

 

 

 

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