If in the past, cocktails were consumed in palaces and large hotels around the world, and reserved for an elite; today they have become more democratic. For the last ten years, we have seen a craze for cocktails and mixology. Many cocktail bars are springing up here and there. A cosmopolitan city like Lausanne is no exception to the rule. Alfavin.ch delivers below a list of champagne-based cocktails to awaken your taste buds and discover or rediscover for aficionados, champagne in a different way.

The Mimosa

Probably one of the most classic cocktails made with champagne. It was created in 1925 by Franck Meier, then barman at the Ritz. For the history, Franck Meier was a leading resistance fighter during the Second World War. During the 30's, he published a book on cocktails entitled The Artistry of Mixing Drinks, a true bible of the cocktail and the bartender. The name Mimosa probably comes from the flower of the same name because of the identical color of the cocktail.

· The recipe: directly into the flute, pour 4 cl of orange juice and complete with 8 cl of champagne.

The French 75

Another great classic created between the two wars. If the name of the creator remains a mystery today, the one who gave it its name is well known: Harry MacElhone. Originally from Scotland, Harry started as a bartender at Ciro's Club in London after the First World War and published a book on cocktails in 1921. But it is really in Paris that he becomes known and acquires an international reputation which still make him a legend in the trade. In 1923, he opened Harry's New York Bar just behind the Place Vendôme. The French 75 is a cocktail named after a famous French army cannon, the first automatic cannon of the time, which fired 75mm shells.

· The recipe: in a shaker, mix 3cl of lemon juice with 3 teaspoons of powdered sugar. When the sugar is dissolved, add 4.5cl of London Dry Gin and fill with ice. Shake and pour the mixture into a collin's glass filled with ice. Complete with 9 cl of champagne.

Die in the afternoon.

If the cocktail does not tell you anything, the one who gave it its name, surely: Ernest Hemingway. Famous writer with "The Old Man and the Sea", Hemingway lived part of his life in Havana, where was created in 1935 this cocktail that refers to his work of the same name. His book deals with death, bullfighting, etc. Hemingway suggested drinking 4 or 5 glasses of this cocktail on a tropical afternoon to get a better feel for death ....

· The recipe: In a champagne flute, pour ¼ of absinthe and top up with ¾ of champagne. Wait until you get a nice milky color and drink...

The Champagne Soup

If the name doesn't make you think too much of a cocktail, it is nevertheless one of the best known and most classic during family gatherings. Originally from Anjou (in the Loire Valley in France), it was served at large banquets and festivities and made with crémant. It is only later that the Champagne soup was created.

· The recipe: for 6 to 8 people. In a large bowl, pour a bottle of champagne, 10 cl of lime juice, 10 cl of cane sugar syrup and 10 cl of cointreau. Mix and keep in a cool place before serving.

The Black Velvet

Probably one of the most atypical cocktails. It was first made in 1861 by a bartender at the Brook's Club in London. It would have been served to honor the memory of Prince Albert, husband of Queen Victoria, who died on December 14 of the same year. For the record, Brook's Club is an all-male club, one of the oldest in the world and probably one of the most selective. Brook's was founded in 1764.

· The recipe: In a beer glass, usually a pint (50cl), pour in equal parts 25 cl of dark beer and 25 cl of champagne (the bartender considered at the time, that for the death of the king, even the champagne should be in mourning... The Black Velvet was born).

What to serve with champagne as an aperitif?

Champagne is the perfect beverage to start a convivial moment and is the ideal companion for aperitif dinners. When it comes to champagne-based cocktails, everything is possible, since there are many different proposals depending on the cocktail and its composition. As for the glass of champagne, there are also many possible associations.
Alfain.ch gives you here some ideas of appetizers to enhance your aperitifs and spend a delicious moment with friends.

  • Hot oyster and champagne sabayon
  • Salmon tartar, toast with salted butter
  • Foie gras terrine, dried fruit chutney
  • Marinated salmon, dill cream and lemon caviar
  • Duxelles of pan-fried mushrooms
  • Snacked scallops, parsnip mousseline
  • Oyster tartar
  • Supions and calamari a la plancha
  • Zucchini flower fritters

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