Sure you love your Champagne neat, but sometimes it’s fun (literally) to mix things up. And who better to give Champagne a new fizz than the buzzy cocktail chef (yes, that’s what they’re called!), Matthew Biancaniello, a pioneering mixologist and author of the recently published, Eat Your Drink (Harper Collins). Biancaniello is widely known for his wizardry creating original “farm to glass” cocktails with seasonal, and organic ingredients. With the holidays approaching Biancaniello turns his talents to bubbly and has come up with these snazzy new drinks for G. H. Mumm Champagne. “Champagne has a natural celebratory component, so when you’re ringing in the New Year, incorporating bubbles is almost essential,” says Biancaniello. For something a little more exciting than your standard glass of bubbly, Biancaniello tells how he created these festive cocktails.
Photos: Carolina Korman Photography/ G.H. Mumm.
The Mumm Apres Rouge
“This is a great holiday cocktail because the pomegranate juice and Champagne combine to create a sweet, tart and sparkling experience,” says Biancaniello. “The addition of mint, cucumber and ginger – three very refreshing ingredients – acts as a catalyst to the pomegranate juice and Champagne, to help embrace all the senses. The result is a delicious, fresh, elegant cocktail that’s super easy to make.”
3 oz G.H. Mumm Champagne
3/4 simple syrup (1:1 ratio of cane sugar to water)
3/4 oz lime juice
2 cucumber slices
4 mint leaves
1/4 oz ginger juice
1 oz pomegranate juice
Garnish- sprig of mint
Muddle everything except the Champagne. After muddling, add G.H. Mumm and ice and hold tight and shake/strain over ice in a Champagne glass and garnish with a sprig of mint.
The Mumm GinZing
“For this drink I wanted to create a modern twist on the Bloody Mary.” says Biancaniello. “By using gin instead of vodka, and G.H. Mumm Champagne to add a sparkling affect, it is a refreshing, yet savory drink that can be enjoyed year round. The tomatoes and basil give it a heartiness, but the champagne adds the effervescence. It can be served to compliment a meal, but is also just as tasty on its own.”
2 oz Plymouth Gin
3/4 oz simple syrup (1:1 ratio of cane sugar to water)
3/4 oz lemon juice
3 cherry tomatoes
3 basil leaves
1 oz G.H. Mumm Champagne
Garnish-1 large basil leaf
Muddle everything except the gin and Champagne. After muddling, add gin and ice and shake/double strain into a rocks glass with ice. Top with Champagne and add basil leaf, cherry tomatoes or garnish of your choice.