What We’re Drinking Now: The Fonfrège Frisson

One of the oldest cocktails in the world is the champagne cocktail which dates back to the 1800’s. It is deceptively simple however if you don’t use a quality champagne or cognac, you’ve pretty much defeated the whole point of this elegant libation. In short, this is not a cocktail that can be disguised with leftover Cava or Cold Duck.

 We’ve put our own spin on the cocktail by substituting the cognac with Suze, a slightly bitter French aperitif, and some passion fruit liqueur to balance that bitterness. We call it a frisson because, like the word in french, the combination of flavours deliver a thrill in both taste and intoxication.

Fonfrège Frisson Cocktail

 INGREDIENTS 

Servings: 1 

  • 3/4 ounce Suze 
  • 1/2 ounce Giffard Crème de Fruits de la Passion 
  • Grapefruit peel 
  • Pomegranate juice 

Champagne, to top – Krug Brut or Nicolas Feuillatte Palmes d’Or Grand Cuvée 

Garnish with a grapefruit twist 

DIRECTIONS 

First dip the rim of the glass into a saucer of pomegranate juice, then into a saucer of granulated sugar. 

Using a heavy tumbler, gently press the peel into the bottom of the glass with a spoon or muddler to help extract the essential oils. 

 Add the Suze and passionfruit liqueur, ice and stir quickly until chilled. 

Strain into a coupe and top with a floater of Champagne, just below the sugared rim. 

Garnish with a twist of the fruit peel.