Ginas Vanilla Bean Champagne Cocktail Food

GINA'S RED CARPET COCKTAILS

Steps:

• Add 1 1/2 ounces of the vodka to each champagne flute. Top with 1 1/2 ounces of the pomegranate juice and 1 tablespoon of the lime juice. Add the Champagne or sparkling wine and a cherry to each flute for a sweet garnish.

CLASSIC CHAMPAGNE COCKTAIL

Steps:

• Soak the sugar cube in Angostura bitters and drop into a champagne flute. Top with a luxury champagne or a sparkling wine. Garnish with a lemon or orange twist.

CHAMPAGNE BOURBON COCKTAIL

Steps:

• Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature, then discard the vanilla bean.
• Add 1 shot of bourbon and 2 tablespoons vanilla bean syrup to a chilled champagne flute. Fill to the top with sparkling wine, and serve.

CRANBERRY AND VANILLA-BEAN MIMOSAS

Steps:

• Combine a few cups chilled cranberry juice and ice cubes in a cocktail shaker. Scrape in the seeds from vanilla bean. Shake well. Strain into Champagne glasses, filling only halfway. Top off the drinks with sparkling wine. For an extra-special touch, rim the glasses with sugar and garnish with halved vanilla beans.

MAHANA COCKTAIL

Steps:

• Blend the pineapple, ice, vodka, liqueur and sugar until smooth and frothy in a blender. Pour into chilled glasses and garnish with pineapple and paper umbrellas.

LEMON CHAMPAGNE COCKTAIL

Steps:

• In a pitcher, combine the lemonade and vodka. Slowly stir in the champagne. Pour into ice-filled glasses and garnish with mint sprigs.
• Cook's Note: To make vanilla-flavored vodka, place 3 whole vanilla beans in a 750 ml bottle of plain vodka. Place the bottle in a cool dark place for at least 10 days to allow the vanilla to infuse the vodka. Open the bottle occasionally during the infusion time.

CHAMPAGNE COCKTAIL

Steps:

• Put the sugar cube in the bottom of a champagne flute. Shake the bitters onto the sugar cube and let it soak in for a few seconds. Add the brandy, if using, then top up with champagne. Twist the orange peel over the top of the glass to release some of the oils, then drop into the glass to serve.

VANILLA BEAN FIZZ

Steps:

• In a small saucepan, bring water and sugar to a boil. Add vanilla beans. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; cool to room temperature. Remove beans., For each serving, pour 1/4 cup vanilla syrup into a champagne flute; add 1/2 cup champagne.