A Tiki twist on the Margarita.
So, New Year's Eve is over and despite a New Year's Day brunch you still have a bit of champagne left. Tired of Mimosa's and Bellini's? Need a bit more to stave off that hangover? Allow me to introduce you to the Juan Ho Royale!
I always seem to stumble upon this recipe or others that call for champagne/sparkling wine when I have no intention of opening an entire bottle for the scant few ounces I need. While there are some inexpensive Proseccos and other sparkling wines that work, if I've learned anything mixing Tiki drinks it's that a single sub-par ingredient can bring he whole affair crashing down around you. However, variety is the spice of life and with the variety in champagne/sparkling wine flavor profiles along with the vast differences in tequilas there's a Juan Ho Royale for every Juan.
The Juan Ho Royale came to me via Martin Cate's book Smuggler's Cove in which he mentions the champagne as an "addition". After a bit of research, it turns out that the Juan Ho was offered at his bar(s) prior to the books publication. Best I can tell it's the same drink minus the champagne. I personally think the champagne makes it a better drink. Without it, I immediately think of Margaritas. Not that there's anything wrong with that...
Juan Ho Royale (Smuggler's Cove)
Source - Martin Cate, Smuggler's Cove
3/4 ounces fresh lime juice
1/2 Taylor's Velvet Falernum
1/2 ounce Orgeat Syrup
1/2 ounce Blue Curaçao
1 1/2 ounces Tequila Blanco*
2 ounces Champagne*
Pour the champagne into a chilled coupe glass. Add everything else to a shaker and shake with crushed ice. Pour strained into the champagne. No Garnish. Trust me, the color is enough.
*Bamboo Sam's customizations - While I prefer Sauza Hornitos for Tequila Blanco, your choice of champagne or sparkling wine will have a huge effect on this drink. Using an inexpensive prosecco will give a more neutral finish while a better champagne will provide more depth and complexity to your drink.