Champagne is present at all occasions: Work functions, weddings, parties, engagement parties, and it adds to a fun night out. To some, it tastes magical, but what about the others who like to sip the bubbles but prefer the taste of milk to champagne?
If you're anything like me, the sound of glitzy French champagne sounds sophisticated and classy, but sometimes the taste is sour and finds yourself reaching for the orange juice to add to the bubbles.
I remember when I first turned eighteen, I regularly attended a local nightclub in Surfers Paradise on Tuesday nights (Lady's night) where the girls received an endless abundance of free champagne for three whole hours. The champagne was served with red cordial. So for years I assumed this was the way to drink the sour delicacy: with a sweetener - because on its own it was not very appetising at all.
It wasn't until I was a young adult, at age twenty four that I found myself having to stomach champagne without any additives at dinners with friends and bars. Women looked so pretty with a flute of champagne in their manicured hands, so I too, joined in even though I felt as though I had sucked a lemon after every glass.
Recently, it was my position to organise my younger sister's Hen's night, naturally.
I created the theme 'Pink Champagne night' as a whole, we associate champagne with celebration. I had the idea of fountains of the spritzy stuff, but with dashes of creaming soda or red cordial.
After some thought, however, I thought to myself, there must be a 'classier' way to serve the drink of celebration rather than with Cottees.
Then suddenly I remembered a party I attended in New Zealand a couple of years ago. It took place amongst the majestic mountains of Queenstown, there were many people chatting and drinking and dancing on the deck overlooking the lake, with a young lady in the kitchen creating cocktails of all sorts. She handed me a 'Champagne Cocktail'...
"
A Blushing Bride..." she smiled passing me the slim glass with a light pink hue and a cube of fizz.. which I learnt was a sugar cube.
The 'bar tender' informed me the drink was a concoction of Champagne, Peach Schnapps grenadine and a sugar cube. The variety of drink was delicious.
This particular evening that I remembered this night, I raced out to the local store and purchased the Peach Schnapps, Champagne, sugar cubes and grenadine to practise making the 'Blushing Bride' for the big night.
The sugar cube not only sweetened the drink, but also added that special touch, fizzing like bath salts, and the peach schnapps, thick like a creamy liquear seemingly floats and creates a layer on the top of the champagne.
This Saturday, my sister's Hen's night takes place, and there will be plenty of 'Blushing Brides' on the menu.
This weekend, grab yourself the required ingredients:
*Champagne
*Peach Schnapps
*Sugar Cubes
*Grenadine
Champagne needn't be sour
Champagne will never be the same.
