It’s Fizz’s play on the French 75, but given that the Fizz Deluxe ($2,500) uses the absolute finest ingredients (hello, Dom), perhaps it should be called the French 2,500. So what do you get for your hard-earned—or hard-won—money? This classic Champagne cocktail from the early 20th century can be made with either gin or Cognac. For Caesars Palace’s lavish new Champagne lounge and bar, beverage director Ken Hall went the Cognac route—Hennessy Richard Cognac to be exact, a blend of more than 100 rare eaux-de-vie aged 40-200 years. Grand Marnier Quintessence follows (itself a rare-Cognac-based orange liqueur) along with lemon juice—yes, the Fizz Deluxe starts out as a really expensive Sidecar—then lemon bitters, rose syrup and a dash of egg white. Fizz creative director David Furnish (Elton John’s partner) gave the delish Deluxe her name. But what really puts the luxe in Deluxe is the generous fill of 2003 Dom Pérignon Rosé (“the most precocious since 1822,” I’m told), rose petal garnish and edible 24-carat gold flakes, which complete the cocktail that has “Happy New Year!” written all over it.
As served at Fizz in Caesars Palace, $2,500
In a mixing glass, combine ¼ ounce egg whites, 3-4 dashes Fee Brothers Lemon Bitters, ½ ounce fresh lemon juice, ½ ounce Monin rose syrup, ½ ounce Grand Marnier Quintessence and 1 ounce Hennessy Richard Cognac. Add ice, shake vigorously and strain into a chilled 8½–ounce Champagne coupe. Top with 4 ounces of Dom Pérignon Rosé. Garnish with a floating rose petal and sprinkle 24-carat edible gold flakes on top.