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The Joyous Fizz Create some bubbly merriment on board By Chris and Rhea Caswell
CAMPARI FIZZ 2 oz Campari 2 oz orange juice 4-6 ice cubes 8 oz champagne In a cocktail shaker, mix first three ingredients, shake. Strain into flutes, top with champagne.
“C
ome quickly, I’m tasting stars!” shouted Benedictine monk Dom Perignon when he discovered champagne in 1693. Everyone knows champagne is synonymous with celebrations, but you don’t need an excuse to pop a champagne cork. With guests aboard, it’s up to the cabin crew to elicit a joie de vivre and set the mood for the voyage. As a pro, you’re undoubtedly experienced with the bubbly but, if you’re like me, you’re always looking for a new twist on the old standby. When guests return tired from shore excursions, don’t be Cinderella just waiting on them. Be the Fairy Godmother with your magic wand and delight them with a champagne cocktail. Trust me, champagne can turn a wake into a symphony of laughter. Below are some yummy alternatives to the “oh-yeah-it-must-be-brunch” mimosa. But first, remember the rules: Champagne Rule No. 1: Serve it absolutely cold! Champagne Rule No. 2: After opening, always keep it on ice! Each recipe serves two, using 8-ounce flutes—adjust accordingly.
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BELLINI 4 oz peach nectar or 2 oz peach schnapps 8 oz cold champagne Pour 1 oz of nectar into each flute, add champagne
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FRENCH 75
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ALFONSO 2 2 2 8 2
Pour 1 oz Dubonnet into each flute, add 1 sugar cube and bitters. (Tip: Alfonsos can be made ahead of time if you’re serving a large group. Put all ingredients in a flute, add champagne at last minute and garnish.)
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4-6 ice cubes 4 oz brandy or vodka 2 oz simple syrup 2 oz lemon juice 8 oz champagne 2 lemon twists In a cocktail shaker, mix first four ingredients, shake vigorously. Strain into cold flutes, top with champagne, garnish with lemon twist.
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CHAMPAGNE COOLER 2 2 8 2
oz brandy oz triple sec oz cold champagne sprigs of mint
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Into each chilled flute, pour 1 oz of brandy and 1 oz of triple sec, top with champagne, garnish with mint.
CARIBBEAN FIZZ 2 1 8 2
oz white rum oz crème de banana oz champagne fresh banana “coins”
Pour rum and banana crème into flute, top with champagne, dress with banana coin.
oz Dubonnet sugar cubes dashes of Angostura bitters oz cold champagne orange twists
OVERBOARD 2 1 2 4 8
ice cubes oz vodka oz orange juice peach slices oz champagne
Blend all ingredients (except champagne and 2 peach slices) until smooth (10-20 seconds), pour into flutes, top with champagne, garnish with peach slice.
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CHRISTMAS JOY 2 sugar cubes 2 oz brandy 2 oz cranberry juice 8 oz champagne ½ dozen fresh raspberries Place sugar cube in base of flute, add brandy and allow to soak. Add cranberry juice and, at last minute, top with champagne and drop raspberries into flute.
RHEA CASWELL HAS THOUSANDS OF SEA MILES UNDER HER APRON AND OWNED ONE OF THE LARGEST CATERING/PARTY-PLANNING BUSINESSES IN ARIZONA, PLUS A PAIR OF FRENCH RESTAURANTS. HUSBAND CHRIS CASWELL IS AN AWARD-WINNING WRITER AND CONTRIBUTING EDITOR OF TRITON. WHEN IT COMES TO DRINKS ABOARD, THEIR CHOICE IS ALWAYS CHAMPERS. 20
TRITON NOVEMBER/DECEMBER 2021
