Champagne Cocktails
Sip on these Champagne cocktail creations from Four Seasons.
Photography Thinkstock

Bubbly and effervescent, mixes well with others and always up for a party—with these traits, it’s no wonder Champagne gets invited to most weddings. “No other wine is as associated with joy as Champagne,” says Michael Tan, director of food and beverage at Four Seasons Hotel Singapore.

Dress up the sparkling drink and make it personal by serving a signature Champagne cocktail at your reception. Work with your wedding specialist to choose a cocktail that reflects the destination where your wedding is taking place—such as the Prickly Pear Sparkler from Four Seasons Resort and Club Dallas at Las Colinas, which infuses the flavour of Texas’ official state plant. Or opt for a vibrant drink that plays off the colours of your event, such as the George Fizz from Four Seasons Hotel George V, Paris—filled to the rim with fresh strawberries and raspberries.

Here, Champagne cocktail recipes that are made to celebrate.

Grand Royal
Courtesy Four Seasons Hotel Singapore
Pour 1/2 ounce cacao liqueur into a flute and top with Champagne. Add a dash of orange oil. Garnish with orange peel.

George Fizz
Courtesy Four Seasons Hotel George V, Paris
Combine one part orange juice with two parts Champagne. Add a drop of guava juice. Garnish with fresh strawberries and raspberries.

Prickly Pear Sparkler
Courtesy Four Seasons Resort and Club Dallas at Las Colinas
In a glass, pour 1/2 ounce of prickly pear simple syrup and 4 ounces of Champagne.

How to Make Prickly Pear Simple Syrup

5 pounds prickly pears
Sugar to measure
1 tablespoon citric acid or juice from 2 lemons

Peel pears and puree them in a food processor. For the clearest, seed-free syrup, push puree through a coarse food mill grate or colander, removing as many seeds as possible, then run pulp and juice through a fine mesh sieve or cheesecloth.

Measure juice and add sugar in equal amount. Slowly bring mixture to medium heat, and simmer for 15 minutes. Turn off heat and let cool for 15 minutes. Add the lemon juice or citric acid, adding a little at a time until tart enough for taste. Pour hot syrup into a clean jar or container and seal. Prickly pear syrup will keep several for months in the refrigerator; to store non-refrigerated, re-heat in a boiling water bath for 10 minutes before using (the citric acid helps preserve the syrup).

1776
Courtesy Four Seasons Hotel Washington, DC
In a cocktail shaker, pour 1 ounce rye whisky, 3/4 ounce lemon juice and 1/2 ounce cane syrup (a simple syrup of two parts Demerara sugar and one part water). Shake and strain into flute. Fill with 4 ounces of Champagne. Garnish with lemon twist and cherry.

1919
Courtesy Four Seasons Hotel Washington, DC
Place a sugar cube in a flute. Add a dash of orange bitters and 1 ounce Aperol. Fill with Champagne. Garnish with grapefruit twist.

Tags:
Catering, Four Seasons Hotel George V, Paris, Four Seasons Hotel Washington, DC , Four Seasons Hotel Singapore, Four Seasons Resort and Club Dallas at Las Colinas

One Comment about Champagne Cocktails for Weddings

  1. Lina Tio says:

    Youre advices are simply exquisits, Im from Dominican Republic, Caribbean, and i alwas check youre page, i think you are and have excellents profesionals working in this areas.

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