Boothby Cocktail
The Golden Globes are Sunday! The beginning of what would normally be a long awards season. Unfortunately now the Oscars, Grammys and all other awards have been moved to April, which means award season has gotten even longer. What’s worse, it’s all virtual. Everyone, including the hosts, presenters and nominees are going to be tuning in from all over the world. It’s going to be the strangest awards season ever. But then again, could it really be any stranger than the past year? Probably not. So, while this awards season is shaping up to be like no other, who says we have to change up the celebration? Sure, there won’t be parties, and most of us won’t be dressed to the nines, but that doesn’t mean we have to hole up and pretend we’re hermits. We can still enjoy lavish foods and wonderful cocktails while we watch the winners from our living room. Only now we get to do it our pajamas. Pj’s and champagne? Maybe this whole virtual awards thing isn’t so bad after all.
So, now that we’ve established that we’ll be enjoying these shows in comfy slippers and bubbles, the question becomes what are we drinking? Me? I love a good cocktail, especially when that cocktail has champagne in it. While I’ll never turn down a flute of the bubbly, I prefer to add those bubbles to something else. I mean, why have just champagne when you can have champagne and hard alcohol? I’ve made several champagne cocktails in the past because they’re so damn good! Those bubbles just take the drink to a whole other level. And honestly that’s any bubble. While I obviously prefer champagne, I’m totally happy adding soda or ginger beer as well. As long as there are bubbles, I’m a happy girl.
While most of the champagne cocktails on the site use either vodka or gin, today’s drink uses rye! I know, rye! Who would’ve thought that rye would go with champagne? Turns out William T. Boothby did. He created this cocktail in San Francisco in 1908. After bouncing around different bars and restaurants in San Fran, Boothby landed at the very prestigious Palace Hotel. He eventually made it to head bartender, and through the great quake of 1906. Then, after releasing several iterations of his bartending guide, he thought it would be a great idea to add champagne to the Manhattan. And have to tell you, it was an awesome idea. I mean, I love the Manhattan, especially during these chilly winter months. But now I’m going to add champagne to it? How did I not know about this?! See, this is why I love recreating classic cocktails. After all these years, I still discover wonderful drinks and the stories behind them are always so fascinating!
So, yet another delicious drink that was created over 100 years ago, is still around today. While it may not be as popular or well known as the Champagne Cocktail, the French 75 or the Manhattan, it’s a still a winner. Speaking of winners, this drink would be an absolutely perfect way to toast the winners on Sunday. But you don’t need to stop there, this is a tipple you can enjoy over the next several months. It could even take you all the way to the Oscars. And that wouldn’t be a bad thing at all!
Ingredients
- 2 ounces rye whiskey
- 1 ounce sweet vermouth
- 2 dashes Angostura bitters
- 1 ounce dry champagne or sparkling wine
Instructions
- Combine the rye, vermouth and bitters in a mixing glass.
- Add ice and stir until chilled. Strain into a coup, top with champagne and serve.
