Last week I met up with some new and old friends in Los Angeles at The Edison for a Bubbly Bar book launch party that featured Moet & Chandon Champagne. In case you haven’t been, The Edison is a unique night club venue in downtown Los Angeles set in an old private power plant. Many of the old power plant fixtures like doors to coal furnaces remain, but the place has been plushed out with velvet sofas, original vintage style light fixtures and movie screens that show old sepia toned movies.
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Besides lots of friends, the party in the Tesla Room drew members of the Medill Club of Southern California, media Los Angeles including Lori Corbin, the Food Coach from KABC, Michael Reel of Reel Urban News and Natalie Bovis-Nelson, The Liquid Muse and Michael Jenkins Brown of South Bay Foodies. I only wish Julia Fitzroy, the lovely and super busy Moet rep who made the party possible, had been able to make it down.
The featured drink was Champagne Cocktails which guests could customize. The capital C “Chamapagne Cocktail” is the original drink made with champagne, dating back to the mid 1850s. This was a time when champagne had an undisputed association with luxury and slightly decadent living; it was also known as chorus girl’s milk. The simple recipe for a Champagne Cocktail is a dousing a sugar cube with aromatic bitters before dropping it into the glass. As a variant, I infused sugar cubes with a variety of flavors including La Fee Absinthe, PAMA Pomegranate Liqueur, Angostura Bitters, and Stirrings Blood Orange Bitters.
