One of the benefits of New Year’s is that I have leftover champagne (this years it’s actually Prosecco) with which to make champagne cocktails. I’m not a huge champagne fan, so it’s not generally an ingredient I keep on hand, but I admit it’s fun to play with on the rare occasions that I have some available. Even better, there’s a whole section for sparkling cocktails in Death & Company’s book that I haven’t even touched. Tonight’s experiment was fairly tasty and definitely a nice change of pace with regards to texture/mouthfeel. The bubbles make even a Monday night before heading back to work seem a little more exciting.