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
- 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
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.