Top Champagne Drinks From South Florida Mixologists

Champagne cocktails were once reserved for the upper class in society as a luxury that wasn't available to the working class. Nowadays, the cocktail is a staple drink for the working professional. Although it still has an allure as a drink for the privileged, Miami Beach is the place for the privileged. Two local restaurants in Miami serve champagne cocktails as part of their drink menu and the selections are wordly for the buyer.

Villa Azur Restaurant & Lounge
309 23rd St.
Miami Beach, FL 33139
(305) 763-8688
www.villaazurmiami.com

On 23rd Street, close to the Miami City Ballet and the Bass Museum of Art, sits Villa Azur Restaurant & Lounge. Genevieve, a bartender working at Villa Azur Restaurant who has worked in the industry for 12 years, shared some of the champagne cocktails on the menu. Originally from Montreal, Quebec, she has worked as a bar manager and bartender in Montreal, Playa Del Carmen, Mexico and for the last five years in Miami. Villa Azur has three delicious champagne cocktails -- Villa Azur, La Vie En Rose and the Classic Champagne Cocktail -- that transport any customer to a lounge of luxury and delight.

Villa Azur:

• 1 1/2 to 2 ounces of Limoncello
• 2 ounces of strawberry puree

Pour all ingredients into a cocktail shaker with ice. After shaking for 10 seconds, with a strainer covering the cup, pour into a martini glass and then topped off with champagne.

La Vie En Rose:

• 1 1/2 ounce to 2 ounces of Vodka (any brand)
• 2 ounces of strawberry puree
• 1/4 ounce of pure lemon juice or the juice of two lemon wedges

Pour all ingredients into a cocktail shaker with ice, shaking vigorously for 10 seconds and pouring through a strainer into a martini glass. Top off with champagne. This cocktail and the Villa Azur are more popular with women and give off a feeling of refreshment without having a strong effect.

Classic Champagne Cocktail:

• Cube of brown sugar
• 1 lemon wedge
• 1 ounce of VSOP Cognac
• 2 drops Angostura Bitters

As per Genevieve, a champagne flute must be used rather than a martini glass. The maker should place a cube of brown sugar at the bottom of the glass or a cube's worth of brown sugar at the bottom. Then add the juice of one lemon wedge, an ounce of VSOP Cognac and 2 drops of Angostura Bitters. After the items are in the flute, stir them until the brown sugar dissolves completely into the mix. Then top with champagne.

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Segafredo l'Originale
1040 Lincoln Road
Miami Beach, FL 33139
(305) 673-0047
www.sze-originale.com

Head southwest down Dade Boulevard and make a right on Road. Find parking and walk into Segafredo's or sit on the outside tables and watch the people walk by on the Lincoln Road Mall. Depending on what time of day or night you go, the atmosphere turns from casual to electric. The bar manager at Segafredo, Cristiano, highlights two champagne cocktails on the menu that tempt the working professional to make daring social moves. Cristiano has worked as a bartender in the Dominican Republic, Italy, Playa Del Carmen and after a brief stint at Segafredo as a bartender, has been working as a bar manager since 2004.

Caipiwi:

• 2 wedges of fresh lime
• 2 tablespoons of white sugar
• 1 fresh kiwi
• 6 ounces of Prosecco

This is a refreshing drink with a heavy dose of lime and the sweetness of kiwi. The lime, sugar and kiwi should be placed in a rocks glass and muddled (mashed) together. Then, fill the glass with crushed ice and top it off with the Prosecco. Stir the drink and garnish with a lime wedge or kiwi slice.

Pear Martini:

• 2 ounces of pear vodka
• 3/4 ounce of pear juice
• 1 splash of pure lemon juice
• 1 splash of liquid sugar
• Prosecco

Fill a cocktail shaker halfway with ice cubes, then add the two ounces of pear vodka, 3/4 ounce of pear juice, a splash of lemon juice and liquid sugar. Cover the shaker and shake vigorously for five to 10 seconds, then strain into a martini glass. Finally, top the mix with prosecco. The pear martini will be sweet and sour from the combination of the lemon juice, sugar and pear juice with the vodka and prosecco.

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Eric L Labrador is a freelance writer covering all things Miami. His work can be found on Examiner.com.