A touch of vanilla syrup and bourbon turns this sparkler into a Champagne Manhattan. If you love bourbon, you’ll love this lighter twist on that classic cocktail.
It’s that easy: You can use pricey vanilla beans more than once. Since you don’t scrape the vanilla beans from the pod in this recipe, (the black specks would be unattractive in the drink) there’s still lots of flavor in the bean. Just rinse and dry and place in a zip lock bag for another use.
- Prep time:
- Total time:
- 8 to 10
- 1/4 cup sugar
- 1. vanilla bean, split lengthwise
- 6 oz. (3/4 cup Bulleit bourbon or another bourbon of your choice
- 2 750 ml. bottles Argyle Brut sparkling wine, chilled
- 8 to 10 maraschino cherries
- 8 to 10 strips orange peel
- Combine the sugar, vanilla bean and 2 oz. (1/4 cup) of water in a small saucepan. Bring to a simmer over medium-high heat and stir until sugar dissolves. Transfer the pan from the heat and rest for 5 minutes. Carefully remove the vanilla bean, rinse, dry and reserve it to use again. Add bourbon to syrup and chill until very cold.
- Add 1 oz. (2 Tbsp.) bourbon syrup to champagne flutes or coupes. Top with champagne and garnish with a skewered cherry and orange peel. Serve immediately.