(The actual Dorian pictured with the drink!)
Background & History
The French 75 is a perennial crowd pleaser; not too heavy, accessible, celebratory. The Dorian takes the basis structure of that classic drink and turns it into a festive holiday cocktail. Like its namesake (our adorable office dog Dorian), it is fun-loving while maintaining some sophistication. It balances bittersweet notes with holiday cinnamon and spice. Easy to whip up in large batches for a festive gathering, with just a little planning ahead.
Makes 6 cocktails:
5 1/3 oz apple cider
1 whole cinnamon sticks
2 or 3 whole star anise
2 2/3 oz Giffard Crème de Pamplemousse
1 1/3 oz Bourbon Whisky
2/3 oz Campari
20 oz Sec or Doux (sweet, high sugar) Champagne or Prosecco (just under a bottle)
– The Setup
Start by simmering the apple cider, cinnamon sticks and star anise in a small saucepan on medium-low heat for about 10 minutes. Let cool to room temperature or colder.
Add the Crème de Pamplemousse, bourbon and Campari. You now have your base, enough for about 6 cocktails. Keep refrigerated until ready to serve so it’s nice and cold.
When you’re ready to serve add 1 2/3 oz of the heavily chilled base mixture to a Champagne flute and top off with 3 1/3 oz of Champagne or Prosecco.
If you only have a Brut (dry, low-sugar) Champagne, add 1/4 oz of simple syrup (sugar dissolved in water) to each cocktail.