Poor Man’s Champagne Cocktail

Poor Man's Champagne Cocktail

Alcohol is expensive. Unless you distill your own on the sly, you’ll be at the mercy of high taxes and big brands. One option is to buy the cheapest booze going, and, with a little magic, turn it into something special. That’s a big part of what cocktails are about.

But you can push it much harder if you think outside the glass. The key is the environment that you drink in. Even if you stick to park bench beverages, if you drink in a space that looks magical, with proper service, the experience will be awesome.–Sam Bompas and Harry Parr

LC Budget-Appropriate Cocktail Note

We haven’t done the math to ascertain that, ounce for ounce, this Champagne cocktail is indeed a far more budget-appropriate alternative to bubbly, but it certainly seems like that’d be the case. Not that we have anything against bubbly. Gosh, no. But we can absolutely vouch for the assertion that the environment makes the cocktail—or, in this case, the Champagne cocktail. Course we’d sip this in an unfinished basement and still feel pretty posh.

Poor Man’s Champagne Cocktail

  • Quick Glance
  • Quick Glance
  • 5 M
  • 5 M
  • 1 cocktail
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Ingredients


Directions

Place the sugar cube in a flute and dribble enough bitters over the sugar to soak it. Add the Calvados and top off the flute with the cider. (You may have some cider left over. Tant pis.) Garnish each Champagne cocktail, er, poor man’s Champagne cocktail with a slice of apple or a lemon twist.

Sip, smack your lips, and sigh.

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Recipe Testers' Reviews

A cocktail made with Calvados and apple cider? What could be wrong with that? Answer: Absolutely nothing! This was our Thanksgiving day "cooking cocktail" and it was so good we had it again before the leftover feast! This drink just puts you into an autumnal mood and the smell of the Calvados and cider is divine. I have to admit that the second time I made this, I used hard cider. Made it even better!

This is a delightfully refreshing cocktail and very simple to make. I’d recommend choosing the best ingredients you can afford, especially when it comes to the hard cider. We used Cidrerie de Savoie medium dry cider, French apple brandy, and a fresh bottle of Angostura, as the one we had on hand was a little old and not so aromatic. Also, the only sugar cubes we had on hand were brown, but I don't think this made much difference in the final taste, although it did add a little something to the color. It looked pretty. We'll definitely be seeing this drink again on our holiday table.

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