Before we get to the recipe, let’s talk about what Cynar is and how to pronounce it. Cynar is an Italian artichoke bitters digestivo that belongs to the amaro family. It is pronounced Cee-NAHR or CEE-nahr, depending on who you ask. The suggested serving recommendation is to enjoy it on its own or with cola and lime. You can find more information on the back of the bottle. I decided to have a little fun with it on a couple of occasions, adding fruits, molasses, and agave. Last October, I featured it in a post (see last October’s post here), and just recently, I created a delicious concoction with it. After all, who doesn’t love a frozen boozy treat to complete dinner?
Arti Berry Cynar Granita Slushy
Ingredients
1 cup of mixed berries (blueberries raspberries strawberries)
8 oz Cynar
1 oz agave
1 oz molasses syrup
Scrape using a fork to break up the mixture
Aren’t these ice crystals beautiful
In the glass..
Method
Muddle mixed berries. Add Cynar and berries together in a plastic container with a lid. Store at room temperature for about three to five days. Remove the berries by straining them from the mixture, if you like. To slow the infusion process refrigerate for the same amount of time to about a week. Check and taste to determine whether more time is needed for the berry infusion. Add agave and molasses. Stir. Place in freezer. Check it every few hours and break up the forming solid with a fork. I forgot one batch longer and left it I there longer than a week and after removing I did the scraping process with a fork and it worked fantastically. The mixture only partly freezes because of the alcohol content. I figured that out once by leaving my Lillet in the freezer. Once you have scraped a few times, add to a coupe glass and enjoy.
My questions are first and the answers from Laurent-Perrier are in red. All photographs taken by me.
I read for Grand Siècle three years are selected. One for structure, one for finesse and one for freshness. Could you please explain a little bit about each of these characteristics? What does good structure for champagne mean? Finesse and freshness? how much of each and which grapes carry each characteristic that may go into this wine?
All Pinot Noir and Chardonnay grapes are Grand Cru and are selected from certain parcels within the vineyards that are known to match Laurent-Perrier’s style. But in certain vintages, one particular style characteristic may be more accentuated. When blending the three vintages for Grand Siecle, we choose one vintage that favors structure, one for finesse, and one for freshness. Structure refers to the balance of acidity of the wine and relates to its ability to age for an extended period in our cellars, and even after disgorging. Finesse underlines the delicateness and elegance, as well as the complexity of aromas. Freshness describes the vibrancy of the wine that even after long ageing ensures that it’s still lively on the palate and on the nose.
If you could serve any style from your portfolio to anyone, which would it be, who would you choose and what would you want to eat with this style?
We would serve our Grand Siècle to Charles De Gaulle. He helped the Laurent-Perrier House choose the name of the wine, so it is only fitting that we share a glass with him! We would pair the champagne with a forest truffle chicken.
How did it all begin for the Laurent Perrier house?
It is a long 200 years old story. Please see all details at:
See details on LP website after this interview read. While drinking a glass of Laurent Perrier, of course.
Please describe a bit about the style of champagne in your portfolios..
While all our champagnes are different, they are all crafted in line with our House style of freshness and elegance.
How many bubbles are in a glass of Laurent Perrier?
Roughly one million, although we’ve never counted. We’ve never been able to keep ourselves from drinking the glass of LP long enough to count…
Approximately, how many calories per glass of champagne?
It depends of the style of the champagne- it can vary from 60 for our Ultra Brut to 150 calories for our Demi-Sec. Most glasses of champagne, like LP Rosé, have about 100.
What does Brut mean?
It describes the sugar level in the wine. Namely, the added sugar has to be between 6 and 12 grams of sugar per liter.
Why is rose champagne more expensive than brut?
That really depends – every champagne House makes its Rosé differently. At Laurent-Perrier we make our Rosé through a maceration process, using only Grand Cru Pinot Noir grapes. We also age our Rosé for a minimum of 5 years in the bottle, even though the legal minimum is only 15 months.
What is the most popular champagne in your house?
Our La Cuvée Brut NV is the most popular but our Rosé is catching up!
Who is your biggest competitor? One in your house and/or from another company?
We have different competitors for each of our champagnes. They vary categorically.
How many grapes does it take (approximately) to make one bottle of champagne?
It varies- between 350 and 500 grapes.
How long does it take to make one bottle of champagne?
It depends of the style, and champagne House but at Laurent-Perrier it takes us between 3 and 15 years to have a fully aged, ready to drink champagne, that embodies the style and quality of the House.
Please describe each grape and flavor profile of each usually found in champagne.
Who and how were these grapes decided?
Most champagnes use exclusively Chardonnay, Pinot Noir and Meunier. They all have different flavor profiles depending of where they are sourced. Generally speaking Chardonnay will bring acidity and structure, Pinot Noir strength and body while Meunier will add fruitiness in the short term.
What is a blanc de blanc?
It is a champagne made exclusively from white grapes.
What does cru mean?
A cru is a vineyard within a village in Champagne.
What does Grand Cru mean?
Grand Cru refers to the highest classified vineyards rated 100% quality on the historical scale used in Champagne called the “echelle des crus”.
How do you ferment your champagne? Steel? Oak barrels?
We use only in stainless steel tanks! We were actually one of the first Houses to introduce stainless steel to the region. It guarantees a fresh, clean, and vibrant champagne that allows the flavors of the grapes – not of the barrel – to shine through.
What is malolactic conversion?
It is a natural process that transforms malic acid into lactic acid. It brings creaminess to the wine.
Do you get the same quality of wine from a split bottle of champagne as a magnum?
It depends of the House. At Laurent-Perrier the wine in splits are first aged in magnums and then transferred into the splits and finished in a screwcap. The quality is almost completely retained.
Are your bottles riddled by hand or by machine?
Both.
If by machine, when and why did this start?
We use gyropalettes for certain of our champagnes as they are safer, and more precise. These have been the standard in champagne for decades.
What does it mean if a champagne is vintage?
It means that the wine has to come from grapes harvested the same year. For example, a vintage 2008 will only have grapes that were picked in 2008.
How many do you have?
Only one at a given time. We are launching our new vintage 2008 very soon.
Do you have designated champagne tasters to see the process of each style?
Who are they, if yes?
We have plenty on our wine making team. We cannot share their names. However the person in charge of this process is our Chef de Cave, Michel Fauconnet. He has been with us since 1973 so he really knows what to look for when he tastes.
What does the term dosage mean?
It refers to the amount of sugar added after disgorgement.
What does appellation signify on a champagne label?
It refers to the area in which the grapes were grown, how they were grown, and how the grapes were made into wine. Each appellation has its own set of strict regulations regarding these processes. For example, in the appellation of Champagne, all grapes must be hand harvested and no irrigation is allowed.
What is Millard reaction?
It is a reaction within each bottle of champagne that gives wine flavors of toast and vanilla. This only occurs after many years of cellar aging on the lees.
Where do you get your grapes? Do you grow your own?
We own vineyards that supply 10% of the grapes we need to make our champagnes. We buy the rest from Champagne growers with whom we have long term partnerships.
How do you organize your wine while processing? Village?
We organize it by grape, cru and vintage.
What makes champagne, champagne? It can’t be champagne if it’s not from Champagne, right? And then the method for production is also very specific, right? Method traditional. Will you please explain?
That’s exactly right! For a wine to be called “Champagne” it has to be made from Champagne grapes in the methode champenoise.
What is traditional method?
The traditional method is the way all champagnes have to be made. It is very complex and lengthy but it guarantees the best quality of wine. The term “methode champenoise” can only be used by champagne producers while the term “traditional method” can be used by any sparkling wine following the specific rules of champagne.
How does this method differ from other sparkling wines like Jura, Cava, Crémant, Prosecco, etc?
The key difference in methode champenoise is that secondary fermentation – when the champagne gets it bubble – must occur in the bottle in which the champagne is sold. That’s different from, say, prosecco, which gets bubbly in a giant tank and is then transferred to bottles. Cava uses methode champenoise; for Jura it depends on the specific wine.
What are other rules of making champagne?
Every step of the winemaking and grapegrowing process, from planting, to pressing and aging and everything in between.
How long have some of these rules been in place?
Champagne became an AOC in 1936. That was the first time the entire region adopted a large body of rules.
Who decides these rules? These rules of wine making?
The appellation of Champagne is governed by two organizations: the INAO and the CIVC.
What is the reason or occasions of traditional sabering?
It is a fun (and dangerous) way to open a bottle of champagne. It originates from the Napoleonic armies.
Should your champagne be store on its side or stand up?
Always lying down, in a cool, dry, shaded area.
Does the shape of the bottle matter for the style of champagne? Color of the bottle?
They do not. Most champagne producers will use a dark green glass bottle to protect the wine from the sun. Clear glass risks damaging the wine inside.
Do bubbles, texture decrease over time?
Over time, bubbles refine, texture evolves.
What is the temperature for making champagne?
Not sure what you mean by this – there are different temperatures at different points of the production process.
What is the ideal temperature for storing champagne ?
It depends on the champagne but generally between 50 and 54 degrees Fahrenheit. The most important thing is that the temperature remains consistent.
What is the ideal temperature for serving champagne?
It depends on the champagne but generally between 46 and 50 degrees Fahrenheit.
Do you add any liqueur to your final fermentation process?
We had a liqueur de tirage to stimulate a secondary fermentation. We then add a liqueur d’expedition which contains the dosage.
Please explain the macération process for your wines?
Rosé in Champagne is made by assemblage (adding still red wine), saignée (using only free-run juice), or maceration. Laurent-Perrier follows its own maceration technique:
1. Pinot Noir from 10 grand crus is harvested by hand into small baskets and brought to our press house in Tours-sur-Marne used exclusively for Rosé.
2. The grapes are hand-sorted and then placed in a destemmer which
separates each berry from the grape cluster. This is unusual as the vast majority of grapes in Champagne are whole-cluster pressed.
3. The grape berries are placed in a stainless steel maceration vat. Only grape berries picked at the same time from the same cru are placed in the vat.
4. Temperature-controlled maceration (cold soak) takes place for 48-72 hours, with free-run juice being pumped over the cap every 8 hours.
5. After maceration, the free-run juice is removed from the vat and placed in a fermentation tank.
6. After primary fermentation is complete, base wines are selected for the final blend. LP uses this maceration process for our Rosé because it results in maximum aromatic intensity, vivacity, and freshness as well as our intense and distinctive deep pink color.
What foods pair best with champagne?
It depends vastly on the champagne style and house. Below three specific Laurent-Perrier pairings:
-La Cuvée Brut NV with every day food like cheese risottos, broccoli pasta etc.
-Cuvée Rosé with salmon, duck, Asian dishes or pizza.
-Grand Siècle with elevated dishes such as truffled chicken, caviar or delicate white fish.
The cuvée rose is crafted for fragrance not color. Could you please explain what that means?
This means that we do not make our Rosé to look pink- rather we make it to match a particular taste and it turns pink in the process. Others just add red wine to their champagne for the color.
What is one thing about your brand you would like us to know that isn’t on your website?
We are the largest female run and family run house in Champagne!
How do you hire your staff?
We hire our staff based on their skill set, and propensity to adhere to Laurent-Perrier’s culture of quality and honesty.
How do you hire workers for picking? What type of fertilizer is used?
We hire seasonal workers every harvest that are specialized in picking grapes.
We use a very low amount of fertilizers and they are all natural.
How often are your wines checked?
Every day.
How many bottles are usually in your cellars at one time?
Several million bottles.
What type/wattage of lightbulbs are used in your cellars?
We use sodium lighting in the cellars when needed so as to not damage our wines.
What is an optimal beyond perfect conditions for producing champagne?
The Champagne region’s climate, soil and grapes – essentially, our terroir. A long mild growing season with lots of sun helps too.
Do you have a comment on the latest claim that champagne is good for preventing diseases like Alzheimer’s?
It has not yet been scientifically proven. We’ll leave the research to the capable scientists.
Please confirm that champagne is lower case and the region is upper case when being used in the middle of a sentence?
Confirmed – that is what we prefer, however most people use their own rules. Until everyone understands that Champagne only comes from Champagne, we prefer the proper noun capitalization.
Ideally, what is the best glass for serving champagne? Coupe? White wine?
Tulip shape glass is ideal to concentrate the aromas.
Why do so many people drink in flutes? When did that come about for champagne?
Flutes became popular in the 18th century. They are popular as they are only used for champagne and retain as many bubbles as possible.
Summer is here, and you know what that means – Aperol Spritz time! Let’s upgrade that Aperol Spritz. How about giving the Lillet sisters a new accessory? Or just keep this recipe for that extra special cocktail, mocktail, or boozy smoothie. Extra special means anytime you have one. I dare you not to eat them all first though. Aren’t they pretty!
Candied Blood Oranges
Ingredients
2 blood oranges
1 cup of white granulated sugar
1 1/2 cups of water
Method
In a pan, add sugar and water over medium heat. Lately, I have been using my non-stick Le Creuset frying pan for everything! Let the mixture come to a boil. Add slices of blood oranges and reduce the heat to a simmer for 45 minutes. The sugar-water mixture will begin to thicken, and the oranges will start to become covered in a shiny sugary syrup. This is how you will know they are ready for drying. Transfer the sticky orange slices to a drying cooling rack. Dry them in the open air overnight. To speed up the drying process, placing them in an oven at 200 degrees Fahrenheit for about 2 hours will do the trick as well.
Today looked like Monday. The Monday that gets the bad rap Monday. A cold rainy January Monday case of the Mondays Monday. It could be Tuesday or Friday and would still feel like that Monday. To add to the case of the Mondays feeling, I don’t have any more of my usual frozen fruits for the smoothie. I contemplate click and ship within two hours via Amazon Fresh and decide against it. I am glad I did, decide against it. After rummaging through my freezer fridge and cupboards, I figured it out. You’ll thank me. The Motivation Monday Mean Green Smoothie for any day of the week that feels like, you know, is a happy smoothie. It’s fresh bright light and satisfying. After a few sips, you will be asking yourself, case of the Mondays what? Who me? And I don’t know know about you but I feel a teensy bit healthier it being green and all.
Motivation Monday Mean Green Smoothie
1 Cup of Frozen Spinach
1/2 Fresh Cucumber
1/4 Cup of Frozen Black Cherries
8 Fresh Mint Leaves and a sprig for garnish
1 Scoop of SAKARA Protein + Greens Super Powder (contains pea and hemp protein pumpkin seed protein sesame protein coconut milk powder AND Super Greens Blend (spirulina, I’m guessing green and wheatgrass some barley and more..) addition coconut and vanilla for good measure. These are the ingredients listed in the package. Saves the trouble of buying all the seeds and peas and powders. It’s an all in one.
1 Scoop of Agent Nateur Holi (mane) Hair, Skin, Nails Supplement (marine collagen and pearl powder)
Add almond milk to the blender. Then add frozen spinach. Continue with remainder ingredients. I recommend adding powders after the agave and almost last if you can; This way the powders don’t sink to the bottom of the blending machine and clump. Please don’t forget to wash your cucumber and your mint. I chopped extra and ate while I was preparing and contemplating what other ingredients I might add. Cinnamon could be nice too? I skip it. Anyways, blend all together and pour into glass.
Glass: Bucket Glass
Garnish: Mint Sprigs
Where to buy the goods? Glasses, blenders, ingredients.. Blonde Behind the Bucket Storefront of course. I may receive commissions from eligible purchases.
Why mess with a great thing called champagne? There are exceptions, and the Kir Royal is one of them. It combines champagne and blackcurrant liqueur, with a lemon twist as an optional addition. Kir Royal is a classic French cocktail that is a variation of the Kir cocktail. The Kir is made with a dry white wine, usually white Burgundy, and was named after Félix Kir. The Kir Royal came about later, replacing the white wine with champagne. It is a superb and luxurious choice for any drinking occasion. Whether you need a reason to celebrate or simply want to enjoy a refreshing drink before with or after dinner, the Kir Royal is a perfect.
To make the Kir Royal cocktail, you will need the following ingredients:
Champagne (brand of choice)
Crème de cassis (blackcurrant liqueur or Chambord but traditionally it’s cassis but you can’t go wrong with either)
Cassis is a blackcurrant liqueur and is made by macerating blackcurrants in alcohol, typically brandy or neutral spirits, and then sweetening the mixture with sugar. The result a sweet rich viscous and slightly tart spirit.
Chambord is a premium raspberry liqueur that is made in Loire Valley of France. It is known for its deep red color and rich, sweet flavor. Chambord is made from a blend of raspberries, blackberries, and other fruits, which are infused in a base spirit along with vanilla, honey, and other botanicals. Chambord is thinner consistency than Crème se cassis.
Lemon twist (optional, for garnish)
Method
Chill your champagne flutes in the refrigerator beforehand to keep the cocktail cold. A polished glass is best as spots become visible as glass warms.
Pour about 1/2 to 3/4 ounce (15-22 ml) of crème de cassis into each chilled flute. Adjust the amount to your taste preferences – more for a sweeter cocktail, less for a drier one.
Slowly pour the champagne into a flute, filling it up two horizontal fingers from the top. The ratio of champagne to crème de cassis is typically 5 parts champagne to 1 part crème de cassis, but you can adjust it to your liking of course.
Gently stir the cocktail with a bar spoon (or not) to mix the crème de cassis and champagne together.
If desired, garnish the cocktail with a lemon twist. Simply twist a strip of lemon peel over the glass to release the oils, then drop it into the flute. Channel lemon peel looks prettiest of the twists.
Serve the Kir Royal immediately and enjoy! Duh!
Note: It’s important to pour the champagne slowly and carefully to avoid excessive fizzing and overflowing. Sometimes it helps to pour the champagne into the glass first, then the cassis. Also, make sure to use a good quality champagne for the best flavor. I have been known to use a rosé champagne on occasion, fyi. Whatever you got is sometimes the answer.
A burst of berry goodness awaits with this Campari Smash. It’s a vibrant, not-too-sweet, and refreshing cocktail ready to be enjoyed. This drink could have gone a couple of ways: one with only sparkling water and two (what I chose) is to add a little sparkling water and top the rest of this baby off with a brut champagne. Billecart-Salmon brut champagne is my choice for this one. While it may be tempting to skip the sparkling water altogether, keep it. It’s a good addition. Cheers to this summer’s patio pounder!
Before we settle into the patio chairs and cheers, let’s discuss Campari for those of you just joining the blog and may not be familiar with it. Campari is a popular Italian aperitif, similar to its cousin Aperol. Campari is more vibrant in red color compared to Aperol, which is more orange, and has a slightly higher alcohol content, offering more complexities with hints of citrus and considerably more bitter notes. Some say it’s an acquired taste, but I find it to be divine really. You’re going to love it!
The Campari Smash
Ingredients
1 cup of mixed strawberries and blueberries
2 ounces of Campari (I always pour this one with the heart)
1 can of sparkling Pellegrini top off
1 bottle of champagne (I use Billecart-Salmon brut for this one) to top it all off, noting that you won’t use the whole bottle for one drink, I mean..depends the size of the glass maybe
1/4 slice of an orange to squeeze over the finished cocktail
Method
In a mixing tin add your berries. Muddle berries with a muddler until they are a chunky mush. Add Campari and ice. Shake and garbage dump all contents into a glass. Top with 1/2 ounce sparkling water and fill the remainder of space in the glass with champagne. Squeeze and orange over the contents of the glass.
Garnish: None other than the berries in the glass, okay, maybe one more blueberry (for the photo opportunity!) with the optional sugar rim.
Glass: Bucket Glass
Bar chef note: To muddle means to mash or extract, in this case, juices from the berries into a glass or mixing tin to enhance the flavors of the concoction. Typically, a long, slender stick, preferably one with teeth (I prefer the wooden ones), is best.
Testing drinks: one with sparkling water, one with white champagne, one with both, one with more fruit, one with less fruit, and one where I forgot the fruit. Check out the video featuring the drink where I forgot the fruit.
Extra, extra cold. Stirred, not shaken. Shaken, not stirred. Bruised. Ice crystals with a rinse of vermouth, no fruit. Filthy dirty, gin, not vodka, please. Shake – no, I mean shake… I want to see ice crystals. Blue cheese olives AND a twist. Caviar, please. Ten stirs. Only ten stirs. Why isn’t your vodka in the freezer? Dash of orange bitters and vermouth. Fill the glass to the top like an infinity pool, but don’t spill it and don’t forget the twist… and so on and so on. How do you martini? Let me know in the comments below.
Enjoy all the photos on the way down to the recipe. I wanted a splash, and I kept eating the garnish. Oh, and let me see your martini splash!
Here’s one of mine. Cheers!
Stir and stirring
Here’s To You! (One of) Tatum’s Vodka Martini
Ingredients
3 ounces of vodka (brand bartender choice)
2 dashes of viscous simple syrup (not looking for sweet, think soft)
1 or 3 pieces of caper berries wrapped in anchovies
Method
Cold from the freezer? Choose one. If your vodka is cold from the freezer, add it to a chilled martini glass. Use your caper berry anchovy stir stick to stir the dashes of simple syrup.
For the second choice, stir in a metal mixing tin with ice. Add simple syrup and garnish. And, of course, serve in a chilled martini glass.
Note: If you prepare your martini in a mixing glass, stir faster. It takes longer for the ice to heat up because the surface area is larger than that of a metal tin, and then it takes longer for the vodka to chill as a result.
*I don’t shake unless upon request. It’s your martini though.
For the simple syrup
1 1/2 part sugar to 1 part water. Add boiling water to sugar. Stir until dissolved. Cool before chilling. Chill before using.
Glass: Chilled martini glass
Garnish: Caper-wrapped anchovy (I bought the ones photographed in this post at Eataly in Los Angeles. They are also available on Blonde Behind the Bucket Storefront, linked below).👇
Extra, extra cold. Stirred, not shaken. Shaken, not stirred. Bruised. Ice crystals with a rinse of vermouth, no fruit. Filthy dirty, gin, not vodka, please. Shake – no, I mean shake… I want to see ice crystals. Blue cheese olives AND a twist. Caviar, please. Ten stirs. Only ten stirs. Why isn’t your vodka in the freezer? Dash of orange bitters and vermouth. Fill the glass to the top like an infinity pool, but don’t spill it and don’t forget the twist… and so on and so on. How do you martini? Let me know in the comments below.
Enjoy all the photos on the way down to the recipe. I wanted a splash, and I kept eating the garnish. Oh, and let me see your martini splash!
Here’s one of mine. Cheers!
Stir and stirring
Here’s To You! (One of) Tatum’s Vodka Martini
Ingredients
3 ounces of vodka (brand bartender choice)
2 dashes of viscous simple syrup (not looking for sweet, think soft)
1 or 3 pieces of caper berries wrapped in anchovies
Method
Cold from the freezer? Choose one. If your vodka is cold from the freezer, add it to a chilled martini glass. Use your caper berry anchovy stir stick to stir the dashes of simple syrup.
For the second choice, stir in a metal mixing tin with ice. Add simple syrup and garnish. And, of course, serve in a chilled martini glass.
Note: If you prepare your martini in a mixing glass, stir faster. It takes longer for the ice to heat up because the surface area is larger than that of a metal tin, and then it takes longer for the vodka to chill as a result.
*I don’t shake unless upon request. It’s your martini though.
For the simple syrup
1 1/2 part sugar to 1 part water. Add boiling water to sugar. Stir until dissolved. Cool before chilling. Chill before using.
Glass: Chilled martini glass
Garnish: Caper-wrapped anchovy (I bought the ones photographed in this post at Eataly in Los Angeles. They are also available on Blonde Behind the Bucket Storefront, linked below).👇
Rosemary smokes. What does that have to do with cocktails? Smoke from dried herbs (yes, any herbs and many spices) adds depth of flavors to cocktails. In this case, a rosemary-smoked filled glass elevates many mezcal, tequila, bourbon, or rye cocktails to the next level. Let’s not forget Campari. And gin, here’s looking at you. Plus, this technique is called glass smoking, which looks cool for those watching. For added effect, after making your cocktail, relight the dried rosemary, blow the flames out again, plop the smoking herb stick into the glass, and present the smoking sprig with the cocktail as a garnish. Make sure the sprig is long enough to continue smoking once placed into the cocktail, though.
What You Will Need
Fire safe surface
Dried Rosemary
BIC lighter gas stove top or butane torch
Chilled bucket glass for your cocktail. A chilled glass provides a sticky surface for the smoke.
Method
Place your chilled glass upright on a fire-safe surface. Light the dried rosemary and blow out the flame. Once it starts to smoke, place the dried rosemary sprig on the fire-safe surface and let it smoke. Then, turn the glass upside down and catch the smoke by placing the drinking side of the glass down on top of it. Leave it for a few minutes. Turn the glass upright again and build your cocktail.
One more time .. a little slower..
Where to buy the goods? Glasses lighters and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you.
Rosemary smokes. What does that have to do with cocktails? Smoke from dried herbs (yes, any herbs and many spices) adds depth of flavors to cocktails. In this case, a rosemary-smoked filled glass elevates many mezcal, tequila, bourbon, or rye cocktails to the next level. Let’s not forget Campari. And gin, here’s looking at you. Plus, this technique is called glass smoking, which looks cool for those watching. For added effect, after making your cocktail, relight the dried rosemary, blow the flames out again, plop the smoking herb stick into the glass, and present the smoking sprig with the cocktail as a garnish. Make sure the sprig is long enough to continue smoking once placed into the cocktail, though.
What You Will Need
Fire safe surface
Dried Rosemary
BIC lighter gas stove top or butane torch
Chilled bucket glass for your cocktail. A chilled glass provides a sticky surface for the smoke.
Method
Place your chilled glass upright on a fire-safe surface. Light the dried rosemary and blow out the flame. Once it starts to smoke, place the dried rosemary sprig on the fire-safe surface and let it smoke. Then, turn the glass upside down and catch the smoke by placing the drinking side of the glass down on top of it. Leave it for a few minutes. Turn the glass upright again and build your cocktail.
One more time .. a little slower..
Where to buy the goods? Glasses lighters and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you.
