champagne

While the term Champagne is often casually used to describe any form of sparkling wine, it correctly can only be used in reference to the sparkling wine that comes from the Champagne region of France. When this same process is used outside of the Champagne region for producing sparkling wine, the bottles will usually be labeled "Methode Champenoise", to indicate that they utilize the same methods and processes as the traditional French Champagne.

The method for producing this sparkling wine is often accredited to Dom Perignon, a Benedictine monk (1638-1715). However sparkling wines were already being made beforehand. What Dom Perignon did, was to make several changes to how sparkling wines were made in order to allow for a more controllable outcome.

 

The following recipes on this site use champagne:

Mimosa
orange juice, champagne,
Bellini
white peach puree, champagne,
Champagne Flamingo
vodka, Campari, champagne,
Champagne Antoine
gin, dry vermouth, Pernod, champagne,
Death in the Afternoon
absinthe, champagne,
Seelbach
bourbon whiskey, Cointreau, Angostura Bitters, Peychaud's bitters, champagne,
Buck's Fizz
orange juice, cherry brandy, gin, champagne,
Champagne Cocktail
champagne, sugar, Angostura Bitters,
ChamPino
Campari, sweet vermouth, champagne,
French 75
gin, lemon juice, sugar, champagne,
Kir Royale
champagne, crème de cassis,
Old Cuban
lime juice, simple syrup, rum, Angostura Bitters, mint, champagne,