Superstorm Vanilla Bourbon Champagne Cocktail

By wssmom
November 4, 2012
28 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Superstorm Vanilla Bourbon Champagne Cocktail

Author Notes: I vaguely recall hearing once that French Onion soup came about when Napoleon's army was left with nothing but champagne and onions. Well, thanks to Sandy and a week-plus power outage (goodbye, contents of refrigerator!), we were left with little but packages of crackers and liquor, including champagne and bourbon. We were among the lucky ones; we still had a roof over our heads. So we are thankful, indeed. Anyway, in a classic champagne cocktail, a sugar cube is doused with bitters and the champagne is given a boost with cognac; here, we used vanilla as the underlying flavor and jacked it up with classic American bourbon. Once the power comes back on we'll upload a photo containing the homemade sugar cubes; in the emergency, we just used the regular sugar cubes with vanilla drops. By candlelight. With blankets.


Food52 Review: The name of this cocktail is a mouthful: big name and big on flavor. Wssmom is a mixologist extraordinaire -- she turned simple into profound in just a few easy steps. I opted to use pre-made sugar cubes; I have demerara cubes that I dipped in vanilla paste to really boost the vanilla flavor. The vanilla sugar cube with the bourbon and prosecco was delicious and packed a punch. The cube not only gave it a whisper of sweetness but a subtle undertone of vanilla, too. Garnishing with a vanilla bean is the finishing touch to a lovely cocktail that I hope you try. It's well worth it. sdebrango

Makes: 1

Janet Johnston' s Vanilla Sugar Cubes

  • 4 vanilla beans
  • 3 cups white sugar
  • 1/4 cup pure vanilla extract
  1. Cut the vanilla beans into 1/2-inch pieces and ground in a sprice mill until powdered.
  2. Mix together all ingredients. Scrape into a parchment-lined 8-inch pan to about a 1/2-inch depth. Use a knife to score into 1/2-inch cubes. Bake for 90 minutes at 275°F. Remove and let cool. Remove sugar and break into cubes.
  3. Alternatively, take an already-made sugar cube and put a couple wee drops of pure vanilla extract on it.

Vanilla Bourbon Champagne Cocktail

  • 1 vanilla bean cube
  • 1 shot good bourbon whiskey (such as Maker's Mark)
  • Chilled champagne or prosecco
  • Split vanilla bean, for garnish
  1. Drop a vanilla sugar cube into a chilled champagne flute. Add a shot of bourbon and fill the glass with champagne or prosecco. Garnish with a split vanilla bean. Cheers!

More Great Recipes: