THE SIGNATURE DRINK
Around here we like a good glass of champagne as much as the next girl. Veuve Clicquot usually (but more on that later).
However sipping on the signature orange all day long can become a little uninspired (read: too expensive to be free-flowing for a table of ten).
So the champagne cocktail was created - a sweet and seductive mix of good quality sparkling (or bad quality champagne) with a dash of this and a twist of that.
Classically, that means sugar, Angostura bitters, brandy and a twee little maraschino cherry as a garnish. During the heady days of the 1990s (fabulous darling!), that morphed into bubbles with Cointreau, sugar and a twist of orange rind. But it’s whatever takes your fancy really…or whatever you can gussy up from the pantry at short notice. Either way.
Now this is all fine and dandy of course, but as we all know by the third glass, a dash of this and a twist of that often becomes a twisty dash of empty dreams and sticky bench tops.
Enter Chambord. A black raspberry liqueur of French origin that when splashed into champagne makes a tipple that is just as elegant, sweet and seductive as the cocktail of old, but without any hard work – it is French after all.
It’s also very pretty, a bulbous round bottle adorned with gold and jewels that just so effortlessly commands centre stage – think Marion Cotillard dressed in Dior at Cannes wearing a beret and eating a French fry.
And because it’s French, it has a whole crazy marketing campaign associated with it, complete with flamingos. Why? #becausenoreason.
Watch it. Drink it.
Those crazy clever French.