This is called the Triple C Welcome Cocktail because it’s a riff on the classic champagne welcome cocktail but includes cardamom, cinnamon, and cognac – three Cs.
If this were Sesame Street, I’d tell you that today’s episode was sponsored by the letter “C”.
This drink is inspired by the classic champagne cocktail – which involves a sugar cube, saturated with a couple dashes of Angostura bitters, topped with a splash of cognac and topped with champagne, lemon twist for garnish.
I have maintained the core elements but changed up the flavour profile – cinnamon syrup in place of sugar cube, cardamom bitters for Angostura, grapefruit twist instead of lemon.
I’ve also replaced the champagne, which can be cost-prohibitive, with more affordable Cava.
The final product is a subtly spiced sparkling cocktail with a refreshing citrus nose. This could be a great way to start of your next holiday party or a perfect way to ring in the New Year. It’s hard to believe 2020 is only 30 days away!
I’m hoping to ring in the New Year with a sophisticated dinner party with some of my friends.
Do you have your New Year’s Eve plans solidified or are you hoping to get a last-minute invite to something fabulous? Chime in on the comments below.
Triple C Welcome Cocktail
- ¼ oz cinnamon syrup
- 2-3 dashes cardamom bitters
- 1 oz Cognac
- 4 oz chilled sparkling wine
- Grapefruit twist for garnish
- 1 cup water
- 1 cup sugar
- 2 cinnamon sticks
Pour cinnamon syrup into a champagne flute, add 2 to 3 dashes of cardamom bitters. Add cognac. Carefully top with sparkling wine and garnish with a grapefruit twist.
Combine sugar, water, and cinnamon sticks in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and let sit at room temperature overnight.
Remove cinnamon sticks and store syrup in an airtight container in the fridge for up to two weeks.