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.




2 oz Chandon Brut Classic

1 oz 10 Cane Rum

½ oz simple syrup

7–10 mint leaves

Juice from a lime quarter


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.