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1 bottle of Chandon sparkling wine
To make honey syrup, melt honey in an equivalent amount of hot water and let it cool. Pour directly into a flute with ginger beer, top off with sparkling wine and enjoy with a ripe banana to boost your potassium.
MICHAEL SIMON of Carriage House recommends ...
THE NIGHT BEFORE:
Green with Envy
Make sure to take pictures so you can piece together the evening
1 ounce freshly juiced pineapple juice (Simon's tip: Don't slack!)
1 ounce green chartreuse
1/2 ounce fresh lime juice
1 bottle blanc de blanc champagne
Shake chartreuse and fruit juices and double-strain into a glass, then top with blanc de blancs champagne.
THE MORNING AFTER:
Blue Steel Bellini
In whatever vessel you fancy
1 ounce tea-infused St. Germain elderflower liqueur (see below)
1 ounce fresh orange juice
1 ounce The Bitter Truth apricot liqueur
5 shakes orange bitters
Bottle of champagne with pinot meunier or pinot noir flavors
To make tea-infused St. Germain, pour an entire bottle of St. Germain elderflower liqueur into a saucepan and heat on your stovetop's lowest temperature. Mix in 3 tablespoons of Rare Tea Cellar's Georgia peach rooibos tea and slowly stir, simmering for 20 minutes. Steep for another 45 minutes, then strain. Shake St. Germain, orange juice, apricot liqueur and bitters and strain into a glass. Top with champagne.
To make honey syrup, melt honey in an equivalent amount of hot water and let it cool. Pour directly into a flute with ginger beer, top off with sparkling wine and enjoy with a ripe banana to boost your potassium.
MICHAEL SIMON of Carriage House recommends ...
THE NIGHT BEFORE:
Green with Envy
Make sure to take pictures so you can piece together the evening
1 ounce freshly juiced pineapple juice (Simon's tip: Don't slack!)
1 ounce green chartreuse
1/2 ounce fresh lime juice
1 bottle blanc de blanc champagne
Shake chartreuse and fruit juices and double-strain into a glass, then top with blanc de blancs champagne.
THE MORNING AFTER:
Blue Steel Bellini
In whatever vessel you fancy
1 ounce tea-infused St. Germain elderflower liqueur (see below)
1 ounce fresh orange juice
1 ounce The Bitter Truth apricot liqueur
5 shakes orange bitters
Bottle of champagne with pinot meunier or pinot noir flavors
To make tea-infused St. Germain, pour an entire bottle of St. Germain elderflower liqueur into a saucepan and heat on your stovetop's lowest temperature. Mix in 3 tablespoons of Rare Tea Cellar's Georgia peach rooibos tea and slowly stir, simmering for 20 minutes. Steep for another 45 minutes, then strain. Shake St. Germain, orange juice, apricot liqueur and bitters and strain into a glass. Top with champagne.
