Happy 2016, everyone! Please don’t judge me for posting this NYE recipe super late. I had this post and a Christmas post almost ready to go ages ago, but I just couldn’t bring myself to pull the trigger. What can I say, 2015 was a slow blogging year for me.
I don’t want to say that I’ve become disenchanted with blogging (I haven’t!), but Just Putzing Around the Kitchen has definitely dropped in priority for me this past year. Things have been busier at work, and I’ve been spending more time at the office. Which means that, when I am home, I’ve had less overall time, energy, and inclination to devote to blogging.
I would go on about my year-in-blogging and explore my feelings further, but…y’all don’t want to hear all that! Suffice to say, I’m not going to stop blogging altogether, but regular/weekly posts are probably not going to be so regular…for now. We shall see!
Anyway. Let’s talk about today’s recipe: Champagne Cocktails + DIY Homemade Angostura Sugar Cubes. I love everything about that title, but I can’t take credit for any of it – it was all posted two years ago on the Reclaiming Provincial blog.
I found the recipe via FoodGawker (I’m guessing), immediately saved the link, and then promptly forgot about it for about 365 days. Last year, I actually got as far as making the sugar cubes and snapping a few photos, but it’s really hard to take good pictures while tipsy on bubbly on NYE, so those never made it to prime time.
So then another year went by, and I was all “Hmmm, I should probably do a NYE post soon”, and my eyes just happened to land on the giant jar of sugar cubes from last year sitting on my bar cart, and…well, here we are.
The original author of the recipe said that she likes to bring “a bottle of Angostura and a box of sugar cubes to New Year’s Eve parties, then mak[e] friends by pushing champagne cocktails on guests. They’re simple and they look cool, which makes them a perfect low-maintenance party drink.”
I don’t know about you, but this is a woman I’d like to have at all my parties.
She’s right, though – champagne cocktails are awesome. So easy to make, delicious, and they look so fancy. I would have never thought to put sugar or bitters in my champagne before this, but I’m not sure I’ll ever go back to plain ol’ bubbles. And with this recipe, the sugar and bitters are combined in one adorable, convenient package. Your guests will love them (and so will any friends/relatives you decide to gift these too).
Happy New Year, everyone! May 2016 bring all of you health, happiness, and good eats! 🙂
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- 1 cup superfine sugar
- 1 tbsp Angostura bitters
- 1 homemade Angostura sugar cube
- Lemon peel (for garnish)
- Combine sugar and bitters in a bowl and stir until liquid is evenly distributed.
- Press into mini ice cube molds, packing it down as much as possible.
- Let the molds sit out overnight to dry and harden.
- Once set, pop the cubes out of the mold.
- Store in an airtight jar/container.
- Place a sugar cube in the bottom of a champagne flute.
- Top with champagne, then garnish with the twist of lemon.
(From Reclaiming Provincial’s recipes)