Faced with an abundance of leftover Champagne at Cold Storage, bartender Marissa Barlow re-purposed the wine by turning it into a syrup. “I had simultaneously been trying to re-create the flavor of my favorite treat as a kid in a cocktail—Daiquiri ice sorbet from Baskin Robbins—and falling short. I decided to use the Champagne syrup in my daiquiri and it all came together; it’s one of my favorite drinks.”
2 oz. white rum
¾ oz. fresh lime juice
¾ oz. Champagne syrup
Tools: shaker, strainer
Garnish: lime peel
Combine all the ingredients in shaker with ice. Shake until chilled and strain into a cocktail glass or coupe. Garnish.
Champagne syrup: Combine 1 cup of flat Champagne (any brand, a very dry Champagne is what Barlow usually uses) with 1 cup of granulated sugar. Heat and stir until sugar is completely dissolved. Store in the fridge when not in use.
Marissa Barlow, Cold Storage, Chicago
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