The Boothby Cocktail
Nothing says Happy New Year! like bubbles.
by Erin Henderson
Years ago, I read Peter Mayle’s charming memoir, A Year in Provence. While I found the entire book absolutely captivating in its ability to indulge me in some armchair travel, one chapter stood out a soupçon more than the rest. It was Mayle’s recounting of a New Year’s celebration in which he and his wife were ringing it in over a lingering lunch at their favourite bistro.
I forget the details of the lengthy menu, I think lamb was featured among the many courses, but it was the simple civility that has stayed with me. Each course was paired to pink champagne for a wink of casual excess and a dramatic flair befitting of the flip of the calendar.
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It’s an idea I find so attractive – an elevated, yet relaxed, Champagne lunch in place of the compulsory and wearisome midnight revelry – that I’ve been begging my usual NYE crew to join me in one ever since (the closet I’ve got so far is a compromise of an early dinner. Not exactly the same, but not bad; the early meal has meant I’m home, reasonably sober, and in bed by 10. A Happy New Year indeed.)
Our menu, like Mayle’s, is sprawling and luxurious, and, of course, Champagne of all hues and interpretations flows freely throughout.
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The Boothby Cocktail
I like kicking off festivities with a sparkling wine cocktail. I’m too cheap to indulge in Champagne – the mixes cover up the bubbly’s nuance – so I go with Crémant, an inexpensive sparkling wine made in the style of Champagne, but from elsewhere in France.
This pre-Prohibition cocktail, named after its creator, bartender William Boothby, is basically a Manhattan topped with fizz, which makes for a surprisingly deeply flavoured and interesting drink.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 2 oz rye (or whisky of choice)
- 1 oz sweet vermouth
- Dash of Angostura bitters
- Dash of orange bitters
- 2 oz brut sparkling wine
How to Make It:
- Add all ingredients, except the bubbly, to a mixing glass filled with ice. Stir well for a bout 30 seconds to chill.
- Strain into a chilled coup, and gently top with sparkling wine.
- Garnish with a cherry and serve.
