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Had some leftover champagne (weird) and made it into a simple syrup. Used it in the sabot when I didn’t have any sparkling anything. I guess not technically a sabot but DELICIOUS.

I really wasn't expecting anything spectacular from this cocktail, so I was blown away by how good it was. Smooth, simple and spectacular! (Sabot)

The egg white doesn't add much to the drink and actually serves to give it an off flavor. I love egg white, not in this cocktail. Tastes like an overcomplex white lady with a meh mouthfeel.

This is outstanding. Used a Taittinger Late Disgorge and a local San Diego dry gin. Slightly sweet, but you can still taste the different ingredients. Was perfect for a pre-Easter Dinner cocktail.

So I came back to this, as I tend to.
And I'm wondering whether a blue lady could benefit from Champagne/sparkling wine as well

Finding ourselves on New Year’s Eve without Brut Champagne, we were wondering if, in general, substituting our on-hand Extra Dry Prosecco and reducing the sugar would work in this and other Champagne and sugar cocktails? We’ll give it a try…

Somewhat similarly to John Miossi, I started making the drink before I remembered I was out of gin. Substituted it for tequila and it was still lovely; seems to be one of those drinks that really works as a formula that you can play with. The effervescence from the champagne is beautiful.

This is fantastic! Generates an amazing frothy top - and quite some elation from its drinkers!