Recipe: Champagne Apricot Sorbet

Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses as an intermezzo, or as dessert. The Champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice. Note: In some regions apricots may not be ready until later in the Spring, so feel free to substitute with a locally available fruit that is in season.

Cocktails: Lemongrass Champagne Mojito

Inspired by the classic mojito, subtle and elegant touches such as organic lemongrass and vanilla add a twist to this classic, and Champagne delivers a class of luxury, akin to 'tasting the stars'. Savor this cocktail over a mountain of crushed ice made from spring water.

Mixology: Lemongrass Champagne Mojito

Inspired by the classic mojito, subtle and elegant touches such as organic lemongrass and vanilla add a twist to this classic, and Champagne delivers a class of luxury, akin to "tasting the stars". Savor this cocktail over a mountain of crushed ice made from spring water. See Damian Sim's inspiration for this cocktail here.

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Mise en Place: Birthday Celebration Dinner

It's once again time to celebrate our birthday, and that includes a bit of bubbly not only in our glasses, but also in the veggies and dessert. (Look, if there isn't Champagne involved, it just isn't a party.) Happy 2nd birthday to us!

Menu:

Apple & Turnip Soup with Nutmeg Cheddar Breadsticks
Gorgonzola Stuffed Steak with Prosciutto
Champagne Glazed Cauliflower
Champagne Flan

(See the full menu, recipes and wine pairings here)


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Break out the Bubbly!

In case you missed it, our Champagne issue is full of recipes, descriptions and ideas for your holiday celebrations.

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