Proposed By: David
Reviewed By: Jonathan
The romantic films of the late fifties and early sixties taught me champagne goes to your head more quickly than other types of alcohol. Count on it, once the cork pops Doris Day spills affection she means to keep bottled. Inhibitions vanish with an understanding only possible between the ungirdled. Then unlikely love blossoms, naturally.
Sorry if you continue to attribute special powers to champagne, but, chemically, alcohol is alcohol, and the inebriating potential assigned to champagne’s fizz is, sadly, dubious and perhaps imaginary.
Not that imagination is to be trifled with—science doesn’t support the existence of aphrodisiacs either, but people still invest in the idea.
However, in any case, Valentine’s Day seems like a great excuse to break out the bubbly and indulge imagination. Let’s be honest: husbands often approach this holiday with a special dread. Stakes are high, and my own record of making the day memorable is spotty. I like to think my wife and I have plenty of ungirdled love and understanding—champagne or not—but I’m all for celebrating with the good stuff if it gives me a way to express affection and supplies my wife with an answer when coworkers ask, “So, what did your lousy, good-for-nothing insensitive slob of a husband do for Valentine’s Day?”
They won’t exactly put it that way, of course, but that’s the gist.
As a category, champagne cocktails often aspire to beauty as well as flavor. The first, THE champagne cocktail that appeared (where else) in “Professor” Jerry Thomas’ 1862 book Bon Vivant’s Companion, combines champagne with cognac, angostura bitters and a sugar cube that produces lively bubbles when you drop it in the glass. Visit Martha Stewart’s site and you’ll find many other versions, each with a pleasing garnish and secondary ingredient that makes a celebrant say, “Now, what is that I’m tasting?”
This version, which has a great deal in common with the French 75, substitutes bourbon for that drink’s cognac and omits the simple syrup and lemon juice in favor of a vanilla syrup. Making syrups has become a sort of sub-hobby for me, and, though we’re running out of vessels to contain them all, I’m looking forward to adding this syrup to other drinks.
Here’s the recipe:
To Make Vanilla Syrup:
- 2 cups sugar
- 1 cup water
- 2 vanilla beans
- Bring the sugar and water to a boil in a saucepan.
- Split the vanilla beans lengthwise into halves and place in a heatproof jar or bottle.
- Pour the hot syrup over the vanilla beans and let stand for 8 to 10 hours.
- Store in the refrigerator for up to one week.
To Make the Drink:
- Mix the bourbon and syrup in a Champagne flute.
- Top with Champagne.
- Garnish with a vanilla bean.
As usual, I’ll save my response to this cocktail for the end of this post, but I’ll give this much away—an aspiring husband on Valentine’s Day could do worse than a Vanilla Bourbon Champagne Cocktail and a heart-shaped box of sushi.
Here’s Jonathan’s Review:
There are cat people and dog people, morning people and night people, those who prefer chocolate to vanilla and versa vice. I would say I am firmly in the dog, night and chocolate categories. Of course there are exceptions. I’ve met a lot of cats that are great, morning is not so bad if I am going fishing or playing golf, and I think I understand the subtlety of vanilla better as I grow older.
This cocktail is an odd mix of bubbly, bourbon and the subtle vanilla. It seems like any liquor that is wood aged is described as having “vanilla notes” even if that is a difficult taste to discern. The bourbon that is called for in the recipe, Woodford Reserve, is no exception so it is hard to tell if it is the super simple syrup with its added vanilla bean or the spirit. That taste is there though, and it is that subtlety that distinguishes the drink. Bourbon and champagne are an odd mix but something, maybe that vanilla, ties them together.
The other thing to note about this drink is the combination of champagne with a liquor. I have always felt, with no scientific proof whatsoever, that the physiological effect of champagne is noticed more quickly than other alcohols. It makes no sense, alcohol is alcohol after all, but it seems to hold true and, when combined with a higher proof spirit like bourbon, seems to be even more pronounced. Maybe I can get some foundation to help me study that further.
The last thing to note is that David proposed this as a Valentine cocktail. I do appreciate the fact that my wife puts up with this blog and am grateful that David’s suggestion notes our wives’ role in this endeavor. It seems like it should be all fun, but keeping up with it each and every week, the sometimes odd ingredients, and the strained shelves of our liquor cabinet is not all roses.
Jonathan’s take: The cocktails with effervescent spirits are almost always good. This one proves that rule.
David’s Take: I wish I had an excuse to drink this cocktail more often.
Next week (Proposed By Jonathan):
We have tried a drink called the Caipirinha de Uva, but I am proposing the traditional caipirinha. It is a very simple mix of cachaca, sugar and lime and is the national drink of Brazil. If David doesn’t have any more cachaca, a sugar cane rum, he is welcome to substitute a similar cocktail called Ti’ Punch made with Rhum Agricole (another sugarcane rum), sugar and lime.