The Copland: A New Brunch Cocktail | The Geneva Convention: The Copland: A New Brunch Cocktail

Wednesday, November 5, 2014

The Copland: A New Brunch Cocktail

We hosted a brunch last weekend (more on the later), and in traditional brunch fashion, I put champagne and orange juice on my shopping list. By the time I got to the grocery store, however, I had better ideas. It's Autumn -- there are far more interesting things to mix into sparkling wine!

Apple Cider and Champagne Cocktail

Behold, the Copland! 1 part fresh apple cider (not the hard stuff, the kind that comes with doughnuts from a mill), 2 parts sparkling wine with an optional sprig of rosemary for an additional cold-weather touch.

Apple Cider and Champagne Cocktail

It's a delicious, Autumn-oriented alternative for those of us who are bemused by the popularity of all things pumpkin-spiced. Why a Copland? Well, with the exception of the Mimosa (which was apparently named after a flower), brunch drinks are traditionally named after composers. I love a good Bellini or Rossini. Any fruity cocktail, really. But since cider is a very American drink, I thought it deserved the name of a very American composer. I initially pulled for Gershwin, but James made a compelling case for Copland and eventually won me over.

The Copland

We don't often entertain at brunch, but I can't wait to serve this to guests at Thanksgiving! Cheers!

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