With this drink we have spruced up the traditional Valentine’s Day drink of pink Champagne by adding Angostura bitters and a sugar cube.
The result is a beautiful sparkling wine cocktail with the yin-yang of sweet and bitter. The cocktail can actually taste rather sweet, which makes it perfect with a box of chocolates for the special occasion.
History and Background
Valentine’s Day began in the ancient roman festival of Luperclia, a celebration commemorated annually on February 15th. Lupercalia was later outlawed at the end of the 5th century, when Pope Gelasius declared February 14 St. Valentine’s Day. Americans began exchanging Valentine’s cards in the early 1700’s. Common celebration components include chocolates, Champagne, and teddy bears. We have added a sparkling wine cocktail.
The most common method a winemaker chooses when making Rosé Champagne or sparkling wine is blending a percentage of red wine with a white wine before undergoing secondary fermentation. Rosé Champagne’s are known for their pale pink color. Ultimately the higher the percentage of red wine the deeper the hue of pink will turn out. The most popular producers by volume are France, Spain, Italy, and the United States.
Ingredients for One Serving
- Half of one sugar cube
- 4 dashes of Angostura
- Chilled Rose Champagne (We used Chandon from Napa)
- Rose petals as garnish
- Chocolates (optional)
Before beginning the cocktail make sure that you have two champagne flutes on hand. Then take one sugar cube and cut it in half, placing half of the sugar cube at the bottom of each flute. Fill each flute with the chilled rose champagne of your choosing and watch as the sugar cubes dissolve at the bottom of the glass. Finish the cocktail by adding four dashes of Angostura bitter over each flute. For garnish add rose petals and serve with the chocolate of your choosing.
Contributed by B. Brown & R. Dorn.