A bubbly new drink for New Year's Eve
The original Champagne Cocktail, featuring a bitters-soaked sugar cube drowning in Champagne, dates back at least to the mid-1800s, and, in my opinion, it's still one of the finest cocktails on earth.
Yet no matter how hard I racked my brain for a suitable drink to bring to you today, I couldn't stop thinking of a shooter served to me by Jonny Raglin, now at the Comstock Saloon in North Beach, when he was behind the stick at Absinthe in Hayes Valley.
Shake the Chartreuses and the lemon and lime juices over ice; strain, dividing the mixture between two Champagne flutes.
Add chilled Champagne to almost fill each glass, then add a dash of Campari to each drink - it will sink to the bottom of the glass and give the cocktail a fabulous finish.