There are two appropriately named Champagne Cocktails for your post Ascot drinks – Goodnight and Pick Me Up.
1 sugar cube
1 drop Angoustura Bitters
1 splash Campari
Splash a drop of angostura bitters onto a sugar cube. Place it at the bottom of a champagne flute. Top up with champagne and add a splash of campari.
This drink is believed to have been created in The Ritz Bar in Paris roundabout 1936
1 measure cognac
3 measures freshly squeezed orange juice
2 dashes grenadine
Fill a cocktail shaker with ice. Add the first three ingredients and shake well. Strain into a chilled champagne flute. Top up with champagne. Serve garnished with a twist of orange peel.
Enjoy – but remember that these cocktails whilst being delicious do pack a good punch of alcohol so be careful. Being ‘tipsey’ at Ascot I am sure will also be frowned upon alongside bare midriffs and short dresses.
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