Properly Sauced: The Lovers' Quarrel
By Anthony Todd in Food on Feb 14, 2013 7:20PM
We generally avoid pink drinks. Not because they're "girly" or "wimpy" (we're pretty girly and wimpy) but because they are usually not particularly good. On Valentine's Day, however, we're prepared to make an exception, especially for a drink as tasty as this.
This recipe comes from Thomas Mooneyham, head bartender at The Gage. It's a type of champagne cocktail made with Bugey Cerdon, a French sparkling rose that is a bit of a cult favorite. You could probably get away with substituting in a different sparkling rosé (Illinois Sparkling Company Dollface, perhaps?) but don't stray too far from the recipe. It also includes Lillet Blanc, one of our favorites, and honey syrup, which is super easy to make. We've included instructions below.
Have a tipple with your sweetheart this Valentine's Day. Here's hoping it doesn't lead to an actual lovers quarrel!
The Lovers' Quarrel
1.5 oz Grey Goose Vodka
.5oz Cocchi Americano
.5oz honey syrup
.5oz lemon juice
1.5-2 oz Bugey Cerdon sparkling wine
Honey syrup: Mix equal parts honey and water in a saucepan. Stir over low heat until everything dissolves. Honey syrup will keep indefinitely, so it can be useful to make a big batch.
Combine the vodka, cocchi, honey syrup and lemon juice in a shaker with ice. Shake to combine. Strain into a champagne flute. Top with sparkling wine and add a lemon twist.