This sweet (but not too sweet) drink should be made one at a time in a cocktail shaker. Energetic shaking and a proper drink-to-ice ratio―possible only in a shaker―are key: The ice dilutes and softens the cocktail, encouraging the otherwise sharp flavors to meld together.
This take on a classic whiskey sour uses marmalade in lieu of simple syrup to sweeten the mix. The extra citrus flavor and chewy bits of orange peel will convert any neophyte to the magic of this versatile drink.
Once a widely popular and sophisticated drink, the Champagne Cocktail fell out of favor for decades, deemed sweet and silly. We find it to be neither. The sugar and bitters balance the natural acidity of sparkling wine, and the cocktail pairs very well with both creamy cheese and earthy mushrooms.
A good sparkler made completely from Chardonnay ― aka Blanc de Blancs ― has all those sweet apple and creamy citrus flavors and lively bubbles that set crab off so well. Our current favorite is Schramsberg 2005 Blanc de Blancs (it won our Special Occasion White Wine of the Year Award in November's Sunset Wine Awards).
And our current favorite crab dish? How can there be just one?