What is in this article?:
- Trends in a glass: Classic cocktails reinvented
- See the recipes
Consider three recipes to help liven up your establishment's post-holiday cocktail experience.
Raspberry Ginger Bellini
Effervescent and ever-popular, the champagne cocktail is a study in simplicity. That goes double for sparkling aperitifs such as the Bellini and the French 75. If your customers enjoyed toasting the New Year with a glass of champagne, imagine how the berries, ginger or yuzu of these three reinventions can enliven the post-holiday cocktail experience.
1. The Champagne Cocktail. Recipes like the fresh blueberry and pear champagne aperitif are spinoffs of the classic champagne cocktail that has been a sophisticated sip since the 1800s. The original cocktail was made with a sugar cube, bitters and lemon peel. But maybe it’s time for this update, with blueberries and pears.
2. The Bellini. The Raspberry Ginger Bellini is a reinterpretation of the classic peach nectar and champagne aperitif that originated at Harry’s Bar in Venice, Italy during World War II. This contemporary version features the flavors of ginger liqueur, raspberries and lemon juice.
3. The French 75. As the story goes, this champagne cocktail/aperitif was created in France during World War I and named for a 75 mm field artillery gun. The classic French 75 cocktail combines the flavors of gin, lemon sour mix and champagne. At Haru in Boston, though, the new Japanese-French hybrid, the Yuzu French 75, made its debut as a New Year’s cocktail. Haru’s mixology team is pouring this sparkling drink — with premium gin, fresh lemon and yuzu juice — during January and February.
