Champagne Cocktail . . . for Valentine’s Day!

Last week, I happened upon Sandee’s homemade sugar cubes. My first thought: “Whoa, adorable.” My second: “What would I do with them?” I don’t have people over for coffee or tea. I could put them in my friend’s beers, but that would get old fast. My excitement diminished, and out of my head they went (or so I thought).

For the past few days, I have been racking my brain trying to think up one last Valentine’s Day post. I was finding no inspiration as far as desserts go, and since I’ve already done breakfast and dinner, I decided to focus my attention on the cocktail. I was obsessing over something red or pink, but I’d already done grenadine, blood orange cocktails have been popping up all over the place, and I don’t know . . . I wanted something CUTER. Then yesterday, it hit me: The Champagne Cocktail. But instead of a regular ol’ sugar cube, an adorable sugar cube!

These sugar cubes are ridiculously easy to make, provided you have a microwave-safe mold. I was lucky enough to find a silicone ice cube tray yesterday, which worked perfectly. If you aren’t able to find a mold, it’s possible that you might be able to make these by hand if you zap the sugar and water mixture in the microwave for around 15 seconds, then quickly mold them into a heart shape and leave them to set. This totally might not work, but I’m just brainstorming alternatives in case there are no molds to be found before Tuesday.

As far as the color of the heart goes, one of the bajillion bottles of bitters that I own happens to be dark red (Fee Brothers Old Fashion Aromatic Bitters). Peychaud’s would also work quite well, as it is a vibrant pink/red. If you don’t have either of these on hand (or another bitters that will give the sugar heart a nice color), you could dye the sugar during the molding process. (There’s always food coloring, but I love the idea of dying it with tea or juice instead.)

Homemade Sugar Hearts

  • 1 cup of granulated sugar
  • 1 tbsp of water (or tea/juice/dye)

Mix together sugar and water until well-combined. Press the sugar into your mold, making sure to compress it as much as possible. Microwave for around 30 seconds. Let sit until cool, then carefully remove.

Champagne Cocktail

  • champagne
  • sugar heart
  • bitters

Place your sugar cubes in a bowl, then shake bitters onto them until well-coated.

Fill a flute with champagne. Ready your heart . . .

Release . . .

Stand back! (Or don’t drop your heart from a ridiculous height like I did . . .)

Admire how very cute and fizzy it is! The sugar cube will release a constant stream of bubbles as it dissolves, making it a very pretty drink. (I find that this makes me feel ten time more girly than I usually consider myself to be. In a good way.)

Also, if you’re looking for any other last minute Valentine’s Day idea, here are a few that I love:

Homemade Candy Necklaces from Bakingdom. I am seriously in awe of these things. Darla is a genius!

This Red Velvet Crepe Cake from Will Cook For Friends will knock your socks off. So. Freakin’. Pretty.

Candied Strawberries from V.K.Rees Photography. Simple and beautiful.

Blood Orange Gin Sparkler from Kitchen Konfidence. I am obsessed with herb simple syrups right now. If I had decided to go with a pink drink for this post instead, it would have been almost identical to this.

Red Wine Lollipops from Sprinkle Bakes. Uh, need I say more? Didn’t think so.

Cheers! ♥


      • Mary says

        Life IS bittersweet, and we are fortunate to have blogs like this to make it on the sweeter side! Bitter comments are best left unspoken. I love your blog, Carey!

        • says

          Thank you, Mary! :) Some people seem to really enjoy trolling the internet, pretending to know what they’re talking about. (This comment just mystified me, frankly, since adding sugar cubes to champagne and other cocktails is hardly uncommon!) But it’s one of maybe two or three stupid responses I’ve received in the history of running PK, and they’re far-outweighed by wonderful comments like yours!

          • Freelance English Professor says

            Best to disregard critics who misspell simple words and use ellipses as their only punctuation.


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