Eve: Here ya go, one champagne cocktail.
Adam: Oh, thank you.
Eve: I thought only hookers drank those things?
Adam: Well, I know Mom sure likes 'em…………………………quoting Alicia Silverstone as “Eve” and Brendan Fraser as “Adam” in the 1999 movie, .”Blast from the Past”

Getting together with friends and family for the High-Turkey Holiday next week will leave some of us with the sense of no escape and others with the sense of no return. Thanksgiving 2008 is a once in a lifetime occurrence. So, whether you’re ebullient or anxious about family gatherings, I’ve got an old-fashioned panacea for your party: Champagne Cocktails.

There is enough written about wines that go with turkey, cranberry and pumpkin pie spice. By now, you know to pick a pinot noir, riesling, Cru Beaujolais or zinfandel to pair with the sweet and fruity side dishes served at a traditional Thanksgiving supper.  I went to the mattresses for our local vintners a few weeks ago and begged you to include at least one local wine this year. Enough already with the wine pairings—let’s toast the beginning of the 2008 holiday season with one of the oldest cocktail recipes in print—the Champagne cocktail.

The first definition of the word “cocktail” appeared in Jerry Thomas’ aka Professor Thom’s, 1862 “Bar-Tender’s Guide.” The Professor defines a cocktail with this equation:

Spirits + Sugar+ Water + Bitters = The Cocktail

In essence, in order to be considered a cocktail, the drink must include bitters. Originally, the easiest cocktail to make in this guide, the Champagne Cocktail included ice for the water component, sugar, bitters, and Champagne, of course, which the bartender vigorously shook. We no longer shake Champagne accept at boat launchings and basketball games. Thus, the updated version, sans ice, is easier still, and perfect for producing on the fly for a houseful of thirsty guests.

Here’s What You’ll Need:

Sugar cubes

Champagne or sparkling wine

Angostura Bitters

Fresh lemon

First, slowly fill a champagne flute with sparkling wine. Next, uncap the bitters and place a sugar cube over the bottle’s opening. Upturn the bottle to soak the cube with the bitters. Then, drop the cube in the glass of Champagne.

To garnish, cut a twist from the lemon while holding the fruit over the cocktail to release the oils from its rind into the drink. I use a channel knife for this. Drop the twist into the drink and serve with this toast, ala Oscar Wilde. “Here’s Champagne for my real friends and real pain for my sham friends.”

If the holidays are an excuse to indulge, then try this fizzy drink Tuscans slurp during heat waves. Made with sparkling Prosecco and piquant sherbet, this is a sweet treat to mix and imbibe fireside.

Here’s What You’ll Need:

1 Pint of Lemon Sorbet, preferably Haagan Das

2 TBSP Chilled Vodka for each drink

1 bottle of Prosecco ,well chilled

Heavy Cream Fresh Lemon for garnish

For EACH drink, scoop one generous ball of lemon sorbet into a goblet and mix with 2 TBS. cold vodka. Add 1 TBS. heavy cream to the mixture and stir until creamy. (You can use a blender if you want, but why dirty another appliance?)

Then, after the above ingredients have assimilated, add one cup of very cold sparkling wine for each drink. Cold is crucial, otherwise the cream will separate and the drink will look like it has been partially digested. Garnish with lemon zest.