Henry VIII has his very own champagne cocktail named after him!
He ascended the throne of England on April 21, 1509.
The Henry VIII was created by a bartender named Henry Besant in 2004 in London, England.
About This Drink
The drink is a curio comprise of two different vodkas, sugar, citrus, absinthe & champagne.
- Citron Vodka
- Pepper Vodka
- Orange garnish
Build this drink in a chilled champagne flute.
Start with the absinthe-soaked sugar cube and pour in a 1/2 oz of each the two flavored vodkas — then top with champagne and garnish with the orange wedge or swath of peel.
- Check out Difford’s Guide’s recipe here.
- TheDrinkShop also has a write-up.
Today is Jackie Kennedy’s birthday.
Did you know she has a cocktail named after her though? It’s the signature cocktail of the Elephant Bar at the Raffles Hotel Le Royal in Phnom Penh, Cambodia (as well as its sister property the Raffles Grand Hotel d’Angkor.
This is a pic of the Elephant Bar from their website:
The Raffles Hotel Le Royal has the whole story online at their website, but in short:
Jacqueline Kennedy visited Cambodia in 1967. She found time during the trip to try the famous rouge Champagne cocktail in the hotel’s Elephant Bar. Years later, when Raffles Hotel Le Royal was being renovated, the glass she drank from (which still had her lipstick mark on it) was found.
Now called “Femme Fatale,” the hotel bar’s signature cocktail is a champagne-based drink with Crème de Fraise Sauvage and a dash of Cognac. It’s now the bar’s signature cocktail to commemorate Jacqueline Kennedy’s visit to Phnom Penh.
The website “A History of Drinking” lists the recipe as following:
•1/4 oz l Crème de Fraise (strawberry liqueur)
•Dash of cognac
•Build in a champagne flute, top with Champagne. Garnish with a rose.
Interested in more? Check out A History Of Drinking.
Ernest Hemingway’s “Death in the Afternoon” is just two simple ingredients:
ABSINTHE and CHAMPAGNE!
About This Cocktail
Absinthe and champagne! It’s surprisingly delicious, though not if you don’t like anise.
1.5 ounces of absinthe
4 ounces champagne
Here’s the method of making and imbibing as per Papa Hemingway himself: “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”
Halloween is fast approaching, so before the holiday arrives, take the time to read Alan Moss’s piece on this cocktail over at The Real Absinthe Blog.
For my money though, read David Wondrich’s piece on the cocktail over at Esquire.com. The man’s always got such great stories to go along with his cocktail recipes.