Chandon Mixology Class

June 22, 2010 | By | Comments (1)

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 of
toasting champagne at a celebration, sipping champagne at an intimate
gathering, or enjoying a refreshing mimosa with girlfriends at brunch.

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

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 white
sugar 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 to
room temperature before refrigerating. Refrigerate for 4-5 hours, remove the
tea bag and use the syrup as desired. Syrup will keep refrigerated for up to
one month.

Instructions for cocktail

Pour 3 tbsp of cold Earl Grey simple syrup into a Champagne
flute. Top with Chandon Reserve Pinot Noir Brut and stir. Garnish with a thin
slice 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 food
processor until very smooth. Pass through a fine sieve 1 to 2 times depending
on desired consistency. Chill (can be frozen for later use).

Instructions for cocktail:

Fill a cocktail shaker with ice. Add the melon purée, lime
juice, 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 the
glass (amount will vary depending on personal taste). Top off with Chandon Brut
Classic. 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 if

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 water
to cover two or three peaches at a time (depending on their size). Bring water
to a boil, then reduce to a low boil. Using a slotted spoon, place peaches in
the boiling water for 30-40 seconds. Remove the peaches with the slotted spoon
and plunge them immediately into a bowl of very cold water. The skin will come
off 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 or
China cap to remove excess pulp. Sweeten as needed with simple syrup.

To serve pour peach purée or mixer in the bottom of a champagne
flute. Top gently with Chandon Brut Classic. Garnish with a slice of fresh
white 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 a
cocktail shaker. Add rum and shake with ice. Strain into a glass filled with
ice. Top with Chandon Brut Classic and stir. Garnish with a sprig of mint.


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