Make sparks fly by mixing together the two sexiest words of liquid culture #champagnecocktail #sacresauvage

Ever so enticing are the images of cocktails from all over the world appearing on the social network Instagram with this hashtag:  Mimosa, Mojito Royal, French 75, Bellini, Pick Me Up, Barbotage… 

At Williwaw, a speakeasy in Anchorage, Alaska, champagne is mixed with hibiscus.

At Fizz, a lounge bar at Caesars Palace, a toasted sandwich with Wagyu beef is served with the signature cocktail (vodka, a touch of brut champagne, lime juice, cane syrup and a drop of St Germain elderberry flower liqueur.)

In the UK, at Kennedy’s Bar in York  , it’s the Sacré Sauvage! Joseph Biolatto, Mixologist at Baton Rouge in Paris, collaborated with Régis Camus, Piper-Heidsieck’s Wine Maker, in  concocting this drink with the atypical Piper-Heidsieck Rosé Sauvage at its center.  The mixologist proudly describes it as “a crisp cocktail all about the citrus and dark fruit notes of the champagne.”

Sacré Sauvage! The recipe: 

Two dashes orange bitters, 4 ounces Piper-Heidsieck Rosé Sauvage champagne, ½ ounce triple sec and a zest of pink grapefruit/pomelo. Prepare it directly in a balloon wine glass filled with ice and garnished with blackberries.  A thirst quenching cocktail with crisp bubbles and explosive citrus flavors.

By Boris Coridian/CH