The Black Velvet cocktail has the very highest of origins. Its creation is attributed to the bartender on duty at the Brooks’s Club in London in 1861, the day after Queen Victoria’s husband Prince Albert died.
This is the time of year where the punters start letting their hair down, and there’s no more celebratory a drink than champagne, right? But what is champagne? Here’s your primer to the most ritzy of wines.
Sydney Bar Week kicks off tomorrow, and there’s no better way to get started than with a glass (or two or three) of champagne. And there’s nothing finer than drinking champagne in the afternoon.
Ever missed being able to order a Coke Spider? Here’s a drink that’s similar, but a little more refined — heck, the name translates from French to Silk with Champagne. It doesn’t get more refined than that (at least as far as sugary drinks go).
Champagne didn’t always effervesce. Though the area had become known for as a place of some quality, the wine it produced was “light, pinkish still wines made from the pinot noir grape”. Eventually, though, these wines came to be overshadowed by their sparkling successors.
There are few Champagne cocktails that have enjoyed the success that this little number has; a gin infused libation named after the French 75-mm field gun. This quick-firing field artillery piece is recognised as being the first technological weapons advancement of the 20th century with its long recoil mechanism which kept the gun’s trail and wheels perfectly still during the firing sequence meaning it need not be re-aimed after each shot. The French 75 could deliver fifteen rounds per minute on its target up to a range of approximately 8,500 meters.