Regarding Champagne, I'm well aware of Champagne's designated appellation and referenced that in the piece, noting that Champagne can only come from France. Moreover, it can only come from the Champagne region of France, otherwise it must have a different designation.

I use the word Champagne throughout the recipes because in fact I used actual Champagne in those recipes, which is what most of the classic recipes called for. Nowadays there's been such a proliferation of producers of sparkling wine (and good one's at that, like Gruet) from various regions around the world that you can adequately substitute them for Champagne when mixing in cocktails.

Some would argue that differences of production method aside, the difference between Champagne and other sparkling wines is nominal. Others (myself included, and especially the French) say that besides production method, there is something to be said for differences produced as a result of terroir (French term used to denote the special characteristics that geography, climate, soil, etc bestows upon particular varieties of wine).

I'm a firm believer that the inventor/creator of something gets to control its name, and the French, as the ones who discovered and perfected the Method Champenoise, get to control the nomenclature. It's also a smart marketing concept, which the Scottish (with Scotch) and Americans (with Bourbon) have also taken advantage of.

Can't wait to try the Sea Captain's Special, as I've been obsessed with all things Manhattan9-y.

Can I get absinthe anywhere?

Quick word from the sommelier I work under: Champagne should only be sited as such if it is actually from the namesake region in France. Otherwise, it should always be referred to as "sparkling wine". Totally unsexy, I know, but there are lots of lawsuits involved otherwise, I hear.

Gruet is definitely noteworthy, and extremely affordable. Try the pink sparkly version too!

LIFES A COCKTAIL DOT COM!!! HOLLER!

Happy New Year!!!

xxxxk

Happy Silvester.

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