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
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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.
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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.
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Remove cinnamon sticks and store syrup in an airtight container in the fridge for up to two weeks.
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