California Cooler
Celery juice and Champagne. Reads like a spa menu, drinks like a proper aperitif.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| gin | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| freshly pressed celery juice | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Sauvignon Blanc & Thyme Cordial | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| fresh lime juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Champagne | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Place a 750 ml bottle of Sauvignon Blanc in a saucepan and bring it to a gentle boil. Reduce the heat and simmer the wine for 10 minutes. Add ½ bunch of fresh thyme and a small chunk of fresh horseradish, peeled and lightly crushed, reduce the heat to low, and cook for 10 minutes. Add 4 cups sugar and stir until it has dissolved. Remove the pan from heat and let it cool completely. Strain before using or storing.
Method
- Add everything except the Champagne to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Double strain into the coupe and top with the Champagne.
- Garnish with the fresh thyme.
Mixology by Whiphttps://mixologybywhip.com/recipes/california-cooler
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