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January, 2013, Page 144
Photo by Richard Maack
Legends surrounding the origin of the champagne toast are as plentiful as broken New Year’s resolutions, and many date back to long before Times Square dropped its first incandescent ball in 1907. One tradition obliged medieval lords to hold up their wine goblets and take the inaugural sip to show guests it was safe to consume.
Luckily, you don’t need a royal pedigree to be the first to imbibe AZ88’s Celebration Champagne cocktail, a sweet and tart mixture of 5 ounces Chandon Brut and ½ ounce each Chateau Monet Framboise and peach liqueur. Mixologists at the tony Scottsdale bar chill both liqueurs in a Boston mixing glass, shake and strain into a hand-blown glass flute, then top with champagne and ¼ teaspoon sparkling sugar confetti to create a frothy pink drink fit for a gossip queen.
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