Virginia Switzer
June 22, 2010


Champagne, also referred to as sparkling wine. The word itself generates many fond memories.When the term is spoken it immediately draws me back to delightful memories oftoasting champagne at a celebration, sipping champagne at an intimategathering, or enjoying a refreshing mimosa with girlfriends at brunch.

Previous to taking the Domaine Chandon mixology class I toothought that champagne was best served slightly chilled by itself. It was arelief to discover that I don’t have to use just liquors as a complement to arefreshing cocktail. Sparkling wines will over compensate for an invigorating summerspirits.

Here are a few light Chandon cocktails to add to your collection.

High Tea

Ingredients for 1 cocktail

3 tbsp Earl Grey simple syrup

1 thin slice of lemon

Chandon Reserve Pinot Noir Brut

Instructions for Earl Grey simple syrup

In a saucepan, bring one cup of water and one cup of whitesugar to a boil. Reduce heat to low, cook for 5 minutes and remove from heat.Place one Earl Grey tea bag in the saucepan and let the syrup mixture come toroom temperature before refrigerating. Refrigerate for 4-5 hours, remove thetea bag and use the syrup as desired. Syrup will keep refrigerated for up toone month.

Instructions for cocktail

Pour 3 tbsp of cold Earl Grey simple syrup into a Champagneflute. Top with Chandon Reserve Pinot Noir Brut and stir. Garnish with a thinslice of lemon and serve.

Melon Breeze

Ingredients for 1 cocktail

1.5 oz honeydew melon purée

½ lime, juiced

10 mint leaves plus a sprig for garnish

2 tsp vanilla-infused agave nectar or vanilla simple syrup

Chandon Brut Classic

Ingredients for purée:

1 ripe honeydew melon

Instructions for purée:

Cut the melon into cubes and purée in a blender or foodprocessor until very smooth. Pass through a fine sieve 1 to 2 times dependingon desired consistency. Chill (can be frozen for later use).

Instructions for cocktail:

Fill a cocktail shaker with ice. Add the melon purée, limejuice, mint leaves and agave nectar. Add a splash of Chandon Brut Classic.Shake vigorously. Strain infused purée into a flute, just less than half of theglass (amount will vary depending on personal taste). Top off with Chandon BrutClassic. Garnish with mint sprig before serving.

  

Peach Bellini

Ingredients for 1 cocktail

1 oz. white peach purée or Stirrings Peach Bellini Mixer(refrigerate in advance)

3 oz. Chandon Brut Classic (refrigerate bottle in advance)

Ingredients for peach purée

1 pound fresh white peaches (refrigerate in advance ifpossible)

Simple syrup (1 part sugar dissolved in one part water)

These ingredients will make approximately 6-8 cocktails.

Instructions for peach purée

Begin by peeling the peaches: Fill a pan with enough waterto cover two or three peaches at a time (depending on their size). Bring waterto a boil, then reduce to a low boil. Using a slotted spoon, place peaches inthe boiling water for 30-40 seconds. Remove the peaches with the slotted spoonand plunge them immediately into a bowl of very cold water. The skin will comeoff easily with a paring knife. Remove the pit and cut the fruit into chunks.Purée in a food processor or blender and press through a fine mesh strainer orChina cap to remove excess pulp. Sweeten as needed with simple syrup.

To serve pour peach purée or mixer in the bottom of a champagneflute. Top gently with Chandon Brut Classic. Garnish with a slice of freshwhite California peach.

Mojito

Ingredients

2 oz Chandon Brut Classic

1 oz 10 Cane Rum

½ oz simple syrup

7–10 mint leaves

Juice from a lime quarter

Instructions

Muddle the mint leaves, simple syrup and lime juice in acocktail shaker. Add rum and shake with ice. Strain into a glass filled withice. Top with Chandon Brut Classic and stir. Garnish with a sprig of mint.

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