High Society Recipe

Name: MI.MOSAs HIGH SOCIETY Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 1.5 cups brut Champagne (or dry sparkling wine); 0.25 tbs orange curaçao (or triple sec); 0.5 tbs Cognac (or brandy); 3 dashes Angostura bitters; 0.5 tsp simple syrup (optional, 1:1 sugar to water); 1 to taste lemon twist (garnish); 1 to taste large ice cube (for chilling glass; optional); 1 to taste champagne flute or coupe; 1 to taste bar spoon; 1 to taste jigger or measuring spoons; 1 to taste peeler or small knife

Inspired by MI.MOSA

Time10m

Serves1

Make High Society Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Champagne Cocktail

1 1/2 cups brut Champagne (or dry sparkling wine)

1/4 tbs orange curaçao (or triple sec)

1/2 tbs Cognac (or brandy)

3 dashes Angostura bitters

1/2 tsp simple syrup (optional, 1:1 sugar to water)

1 to taste lemon twist (garnish)

1 to taste large ice cube (for chilling glass; optional)

Tools

1 to taste champagne flute or coupe

1 to taste bar spoon

1 to taste jigger or measuring spoons

1 to taste peeler or small knife

Method

Champagne Cocktail

Chill glass

If desired, chill the champagne flute or coupe by placing it in the freezer for 5–10 minutes or filling it briefly with a large ice cube and water; discard ice/water before preparing the cocktail.

Add liqueur and Cognac

Pour 1/4 tablespoon orange curaçao and 1/2 tablespoon Cognac into the bottom of the chilled flute.

Sweeten (optional)

If you prefer a slightly sweeter cocktail, add 1/2 teaspoon simple syrup to the liqueur mixture. Stir gently with a bar spoon to combine.

Add bitters

Add 3 dashes of Angostura bitters over the liqueur mixture; this will rise and aromatize the top of the drink as you pour the bubbles.

Top with Champagne

Slowly pour 1.5 cups (about one bottle serves 4–5 cocktails; adjust if making multiple) of well-chilled brut Champagne or dry sparkling wine into the flute, pouring down the side to preserve effervescence. Leave a small head of foam at the top.

Garnish and serve

Twist a lemon peel over the glass to express oils, rim the glass lightly if you like, then drop the twist into the drink or perch it on the rim. Serve immediately while effervescent.

Tools

Use the jigger to measure the curaçao and Cognac. Use the bar spoon for gentle stirring. Use a peeler or knife to cut a fresh lemon twist for garnish.