Fizz the Season

It’s simply not the holidays without Champagne. Dave Schlachtenhaufen, mixologist at The Brown Palace Hotel and Spa, famous for its holiday Champagne pour, is helping us raise a flute: “These drinks combine holiday-inspired ingredients with Champagne’s lively effervescence.”

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BUBBLY, THREE WAYS “FOR THESE DRINKS, USE WHATEVER CHAMPAGNE OR SPARKLING WINE YOU LIKE,” SAYS SCHLACHTENHAUFEN. “JUST MAKE SURE IT’S GOOD QUALITY.” HARVEST SHRUB & BUBBLES (LEFT), JOYEUX NOËL (FRONT), AND PERSIMMON BELLINI Photo by Rachel Adams

HARVEST SHRUB & BUBBLES
INGREDIENTS
1 oz. Calvados
1 oz. harvest shrub (recipe below)
3 oz. Brut sparkling wine
Star anise and cinnamon stick for garnish

HARVEST SHRUB
2 c. chopped Gala apples
4 cinnamon sticks
1 star anise
1 whole nutmeg, cut in half
2 c. apple cider vinegar
2 c. sugar

DIRECTIONS
TO MAKE THE SHRUB, steep apples, cinnamon, star anise, and nutmeg in the apple cider vinegar for four days. Strain out the apples and spices and add the sugar; mix until dissolved. Store refrigerated for up to three weeks.

TO MAKE THE COCKTAIL, add Calvados and the shrub to a shaker with ice. Shake and strain into Champagne flute and top with sparkling wine. Garnish with the cinnamon stick and star anise.

JOYEUX NOËL
DIRECTIONS
½ oz. Sipsmith gin
½ oz. rosemary pomegranate reduction (recipe below)
4 oz. sparkling wine
Pomegranate seeds and rosemary for garnish

ROSEMARY POMEGRANATE REDUCTION
10 sprigs rosemary
16 oz. pomegranate juice
¾ oz. lemon juice
¼ c. sugar

DIRECTIONS
TO MAKE THE REDUCTION, combine rosemary needles and pomegranate juice in a medium saucepan. Bring to a boil and reduce for about five minutes. Strain out needles and add lemon juice and sugar. Stir until the sugar is completely dissolved. Store refrigerated for up to two weeks.

TO MAKE THE COCKTAIL, add gin and reduction to a shaker with ice. Shake and strain into a large coupe and top with sparkling wine. Garnish with sprig of rosemary and three pomegranate seeds.

PERSIMMON BELLINI
INGREDIENTS
1 oz. persimmon purée
4 oz. Brut sparkling wine
Cinnamon stick for garnish

DIRECTIONS
Add purée to Champagne flute and top with sparkling wine while gently stirring. Garnish with cinnamon stick.

THE BROWN PALACE HOTEL AND SPA
321 17th St.

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