This holiday season why not try a fun and festive twist on a traditional champagne toast. Saveur Magazine has compiled recipes from famous restaurants and mixologists to help spice up the holidays. Being from Chicago, I wanted to share the one featured by the famous restaurant, Blackbird. Mixologist, Lynn House shares her recipe below. For more champagne recipes check out this article, Festive Champagne Drinks. 
FOR THE COCKTAIL
1.5 oz Pierre Ferrand Ambre
1.5 oz plum wine
1.5 oz Gruet Blanc de Noir
0.5 oz. Lemon juice
0.5 oz Apple cider vinegar gastrique (see below)FOR THE GASTRIQUE
3 cups apple cider vinegar
7 cups sugar1. For the cocktail: Combine all ingredients except Gruet in a mixing glass, add ice and shake until well chilled. Serve in a coup and float Gruet on top. Garnish with a lemon twist.2. For the gastrique: Combine ingredients in a saucepan; simmer until reduced by half. Cool before using.
FOR THE COCKTAIL1.5 oz Pierre Ferrand Ambre
1.5 oz plum wine
1.5 oz Gruet Blanc de Noir
0.5 oz. Lemon juice
0.5 oz Apple cider vinegar gastrique (see below)FOR THE GASTRIQUE
3 cups apple cider vinegar
7 cups sugar1. For the cocktail: Combine all ingredients except Gruet in a mixing glass, add ice and shake until well chilled. Serve in a coup and float Gruet on top. Garnish with a lemon twist.2. For the gastrique: Combine ingredients in a saucepan; simmer until reduced by half. Cool before using.
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