I love to find Cocktail Cookbooks with cocktail recipes from the “golden age of libation”. I found this fabulous Valencia Champagne Cocktail recipe in Cocktail Hour by Susan Waggoner and Robert Markel:
This delightful champagne cocktail was an international favorite. It cast its golden glow on Europe between the wars, and was a popular specialty of the house at the Roosevelt Hotel in Los Angeles. One sip and you’ll understand why.
2 ounces Apricot Brandy
1 ounce chilled Orange Juice
4 dashes Orange Bitters
3 ounces ice cold Champagne
Pour brandy, orange juice, and orange bitters into a cocktail shaker with cracked ice. Shake and strain into a chilled champagne flute or wineglass. Immediately top with cold champagne.
Orange bitters are a cocktail flavoring made from the peels of Seville oranges, cardamom, caraway seed, coriander and burnt sugar in an alcohol base. These bitters have a definite orange flavor with a bit of an evergreen taste to me. Pungent but pleasant, adds the perfect “pop” of orange to orange based cocktails.
And here’s a yummy, easy to prepare appetizer to pair with your Valencia Champagne Cocktail…I’ve fallen in love with these Naan Dippers. I call them “Baby Naan” because they are so cute.
Bacon, Avocado and Tomato Baby Naans
Toast the baby naans lightly and allow to cool to room temperature. Spread mayonnaise on each baby naan. Spread each baby naan with fresh ripe avocado. Sprinkle with freshly ground black pepper. Top with crumbled crisp bacon and one thin slice of Roma tomato. Cheers!
You are invited to visit my Facebook page: Bubblybee
Please follow me on Instagram: Bubblybeeboop