The Academy Sparkler
This Oscars–ready variation on the champagne cocktail strikes a bravura balance between refined and boldly flavored, thanks to an easy-to-make orange syrup with an intriguing profile. You start by combining orange liqueur, anise-flavored Pernod, bay, orange zest, and allspice berries with a little sugar, and cooking to form a simple syrup. Strained and chilled, this forms the basis of this drink, topped off with sparkling wine. Garnish with something festive and serve at your most elegant Academy Awards party, or any other occasion that needs a delicious little glamour boost.
Make-ahead note: The orange syrup can be made up to 2 days in advance and refrigerated in a covered container.
We featured this recipe on our Academy Awards Cocktail Party menu. For more, check out our Aperol Spritz, Prosecco Negroni, and French 75.
- 1/2 cup orange liqueur, such as Cointreau
- 1/2 cup Pernod
- 1/4 cup granulated sugar
- Zest of 2 medium oranges, in large strips
- 1 fresh or 2 dried bay leaves
- 2 whole allspice berries
- 1 bottle brut sparkling wine, chilled
- 1To make the orange syrup, combine all ingredients except the sparkling wine in a small saucepan over medium heat. Bring to a boil, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and strain.
- 2Add 3/4 ounce of the chilled orange syrup to a champagne glass and top with 5 ounces of the sparkling wine. Repeat to make 8 drinks.
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