I have a deep love for champagne. There's something so celebratory and feminine about it. The fact that Josh proposed to me at Domaine Carneros, a sparkling wine chateau, probably contributes to this love of the bubbly.
We incorporated champagne in both of our signature cocktails at the wedding: Wedding Whiskey Punch and Champagne Cocktail
Wedding Whiskey Punch
3 lemon peels
5 tablespoons superfine sugar
1 cupe fresh lemon juice
1/2 cup real pomegranate grenadine (we recommend Scrappy's)
4 heavy dashes Angostura bitters
2 cups bourbon
1 (375 ml) split of champagne
1 large block of ice
In large bowl, muddle lemon peels and superfine sugar. Pour in lemon juice and stir until sugar is completely dissolved. Stir in the pomegranate syrup, bitters, and bourbon. Add cubed ice to chill the mixture, and stir until mixture is cold. Strain the mixture into a punch bowl over the block of ice and top with champagne. Serve immediately. Yields: 15 servings
3 dashes Angostura bitters
Champagne (preferably brut)
On a napkin, add 3 dashes of bitters to the sugar cube so that it is adequately soaked. Drop the soaked sugar cube into a champagne flute and fill with brut. Garnish with a lemon peel.