Of all the mixed drinks that I have had in my life I have never had a drink so deceptively smooth and subtle as a Stockholm. With a slight effervescence mingled with a not too sweet, not too citrusy taste that is as refreshing as an ocean breeze, (a bit cliché? let me revise that) as refreshing as a shower beer (truly a combination of the two most refreshing activities one can participate in, had Thomas Jefferson had showers in the late 18th century he would have said, “Shower beers are proof that god loves us and wants to be happy.”)
    Digression aside, The Stockholm is the staple flagships of Fresno’s bars, (an area plagued with horrendous summer heat where blended and iced mixed drinks are a necessity) in fact I would be skeptical of any Fresno bartender that could not make one. Napa has wine, Edinburgh has scotch, and Fresno has the Stockholm, and I was never really aware of this fact until I moved away from Fresno and could not find a single bartender willing and able to mix me one. Every chance I would get I would ask the friendly smile on the other side of the bar to make me one, only to see them shake their head and give me a shrug. I began to crave this drink, and except for the occasional pilgrimages to Fresno, it would always elude me. But why is this so? How can bars and clubs in culture capitals around the world not have it. I’ve been to bars in San Fransisco, New York, Los Angeles, London, Edinburgh, Sydney, and Melbourne where all I would find is a grin and a shrug and a vodka gimlet from these inadequate tent toppers. I almost sweared off mixed drinks until the Bartenders were on par, and then I realized that a more proactive approach was necessary. So like the monolith in 2001: A Space Odyssey I decided to write this today and give these Neanderthal barmen and women this gift of the gods.

The recipe in all it’s glorious simplicity is as follows:
1 measure Citron
1/2 measure Triple Sec
Splash Simple Syrup
Champagne or sparkling wine preferably one that is Extra Brut or lower is sweetness (Dry, Extra Dry etc.)
Ice

Steps, in this, there is only one way to skin a cat
1. In a mixer, half fill with ice and add measures of Citron, Triple Sec and Simple syrup
2. Shake till condensation forms on the mixer
3. Pour off into a sugar rimmed martini glass (sugar not completely necessary, martini glass is for proper volume of champagne)
4. Top off glass with champagne.