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Daily Dish

Champagne cocktails for New Year’s: Alex Day’s Whisper Campaign

By Betty HallockDeputy Food Editor 
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This week’s Food section will include several recipes for sparkling cocktails, including the one pictured at right. It’s the Whisper Campaign from Alex Day, a partner, along with David Kaplan, at downtown drinks consulting firm Proprietors LLC.

It’s camomile-infused Calvados with lemon juice, yellow Chartreuse and sparkling wine. Happy New Year!

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Whisper Campaign

Servings: 1

Total time: 5 minutes

Note: From Alex Day of Proprietors. For the camomile-infused Calvados, add 3 tablespoons loose-leaf camomile tea to 6 ounces Calvados and let it sit at room temperature for 25 to 30 minutes (taste to make sure it doesn’t over-steep); strain and discard the tea. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves; cool before using.

1 ounce camomile-infused Calvados
1/2 ounce fresh lemon juice
1/4 ounce yellow Chartreuse
1/4 ounce simple syrup
Dry sparkling wine

In a cocktail shaker filled with ice, combine the camomile-infused Calvados, lemon juice, Chartreuse and simple syrup; shake and strain into a chilled flute. Top with dry sparkling wine.

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Read about Calvados (preferably while sipping some)

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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