I seem to be fixing a lot of Champagne cocktails this year. I guess partially because sparkling wine is such a great celebratory thing for the holidays. But also because it's the chance to have a delicious cocktail that is a little less "octane." The sparkling wine acts like an alcoholic club soda diluting whatever liquors you're using.
This one is called a cobbler. Traditionally, these were drinks made of wine or sherry served with a simple fruit syrup over ice. They have expanded in definition over the years, but this one fits the tradition nicely.
It might be a great brunch drink, since it's essentially a mimosa, although made with fresh fruit and with an extra kick. Maybe you could serve it tomorrow with your New Year's Day brunch.
Champagne Cobbler
From Food & Wine magazine.
Makes one drink.
Muddle a 1/2 inch thick orange slice and a 1/4 inch thick lemon slice with 2 tablespoons of Maraschino liqueur or Cointreau. Strain into a Champagne flute over crushed ice. Add cold Champagne and serve with a lemon peel twist.
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