2 1/2 ounces of fresh juiced apples (you will need 4 apples. 3 for the juicing and 1 for the slicing and munching while preparing the cocktail)
1 ounce of cinnamon simple syrup
1/4 ounce of fresh lemon juice
2 ounces of vodka of choice
Method
For the juicing
In an Omega Juicer, juice three green Granny Smith apples. Set aside or chill in refrigerator until ready to use. The juice is best if used 24-48 hours after juicing when using a cold-pressed juicer. If the fresh juice isn’t cold pressed the recommended use time is immediately.
For the cinnamon syrup
In a sauce pan over medium heat dissolve equal parts beet sugar and water. Three ounces of water to three ounces of sugar, for example. Raise heat to a boil for about one minute. Add two tablespoons of ground cinnamon. Cinnamon sticks will work too but I only have ground cinnamon at the moment. Boil for another minute and then lower the heat to simmer for a few more minutes. Stir occasionally. Set aside to cool.
Slice apples for the garnish. Dipping your slices in fresh lemon juice prevents browning from oxidation. Place on a sealable container and refrigerate until ready to use. A plastic wrapped plate will work too. Then, add all ingredients to a mixing tin. Add ice. Stir or shake. Usually shaking with citrus is the best choice but if you are unable to shake ingredients for whatever reason, a good stirring will do. Shake and strain into the glass.
Glass: coupe (The glass used for this cocktail is a Crate & Barrel Camille Long-Stem Champagne Coupe Glass.)
Garnish: apple slice
Garnish: lemon juice dipped apple
Bar Chef Notes: Lemon juice prevents the apple from browning due to oxidation. If you prefer, do a double strain which aids in removal of residual ice and pulp presenting a clearer cleaner cocktail. This one, pulp and ice crystal and all for me is best, surprisingly. A teaspoon of apple cider vinegar gives extra zing, should you be inclined.
Please enjoy responsibly and be of the legal drinking age.
Where to buy the goods? You know, stemware, juices, ground cinnamon and stuffs..
I cup of Whole Foods 365 brand frozen black cherries
1 frozen packet of PITAYA Dragon Fruit
1 scoop of VEGA Vanilla Protein & Greens powder
2 tablespoons of Vital Proteins hibiscus beauty collagen powder (this one contains 120 mg of Hyaluronic Acid, which is great for your joints – confirmed by my running coach). The hibiscus flavor adds a unique taste and flavor to the mix. That certain something.
1 cup of 365 Whole Foods unsweetened vanilla almond milk
10+ PRI Manuka honey for the rim of the glass or any honey will do. Manuka has that extra extra.
2 Tablespoons Navitas Organics cacao nibs for the rim of the glass and to blend into smoothie. A little more doesn’t hurt though. These are considered nature’s dark chocolate chips and a superfood. Add a great texture and earthy flavor to the smoothie.
Method
Take a tablespoon of cacao nibs and grind them in a coffee grinder. Alternatively, you can place them in a zip-lock style bag and crush them with a mallet. Then, pour the crushed cacao nibs onto a plate. Roll the rim of the glass in manuka honey (scoop some honey with a spoon – use plastic or wood as metal can affect the enzymes in the honey) and then roll it in the cacao nibs. Place the glass in the refrigerator to chill until needed.
In a blender, in my case the Cuisinart To Go cylinder, add all ingredients. Blend until smooth. Remove the glass from the refrigerator and pour smoothie inside to enjoy.
Where To Buy:
*This is an affiliate link and I may receive commissions from purchases.*
Jar, cocktail mixing glass, spoons, fine weave cheese cloth (worked best for me) or several coffee filters, jigger for measuring, glass for cocktail, fruit vegetable peeler, lemons for the twist, one medium blood orange and two small medium limes, Brother’s Bond Bourbon, Sukhi’s mango curry chutney, coconut sugar, vanilla extract, ice, a couple of small bucket glasses, several medium and large sized rubber bands
Cocktail Ingredients:
10 ounces Brother’s Bond Indian Bourbon (7 ounces for the milk citrus juice and 3 ounces for after clarification)
9 Ounces of goat milk
3 Ounces of fresh citrus juice (this recipe 1 medium blood orange and 2 small limes) with pulp strained out
3 Tablespoons of Citric Acid powder
1/2 Ounce of Vanilla Extract (easy recipe to make it here)
1/2 Ounce Sukki’s Mango Chutney
Coconut sugar for the syrup to taste
For the Milk Wash:
In a mixing glass add 7 ounces of Brother’s Bond Bourbon and the room temperature juice of one medium blood orange and two small limes. Then slowly pour in 9 ounces of goat milk. Whisk with a whisk or fork as you pour. Once milk bourbon mixture combined, cover, label, and refrigerate for 3-24 hours. Once a visible separation, start the filtering. A few passes for me. The coffee filter broke the first time. I switched to cheese cloth for the next pass. Once again I filter as there were still some particles present after the second pass. The liquid should be crystal clear.
After 24 hours in the refrigeratorOverhead viewSimple rubber band and plastic wrap until ready to filterLabel and dateSeparation indicates readinessFirst drip coffee filterWhat is left behindCoffee filter broke a couple of times and I switched to a cheese clothGive the cheese cloth a good squeeze to remove all liquid into the batch in the jar
My first coffee filter broke and I had to start again. I tried another coffee filter and ripped the second coffee filter and decided to switch to fine weave cheese cloth. Leave the mixture alone and let it drip as slow as it needs to drip. Patience.
Pass bourbon milk mixture as many times as you need to in order to produce a crystal clear liquid. Three or four times worked for me.
After clarification, add 3 ounces of the remainder bourbon 3 Tablespoons of Citric Acid and 1/2 Ounce of Vanilla Extract. Give the mixture a good stir. Cover, date, and refrigerate until ready to use.
For the Mango Curry Syrup
4 heaping Tablespoons of Mango Curry Chutney
2 Ounce of Still Water
In a bucket glass, mix chutney and water. In a second bucket glass fasten a cheese cloth or coffee filter with rubber band. Pass the chunky chutney liquid through the filter to remove larger pieces of fruit. Store your new mango curries syrup the refrigerator until ready to make the cocktail(s).
The start of straining.To speed up the process, stir with a demitasse spoon.In one glass mix 3/4 water to 1/4 chutney. Strain mixtures through a cheese cloth. Secure the cloth with a rubber bandThis recipe only needs a small amount for one mango curries syrup.
For the Coconut Sugar
1/2 Cup of Coconut Sugar
1/2 Cup of Water
Combine equal parts water and coconut sugar in saucepan over medium heat. Cook until sugar is dissolved. Occasionally stirring. Once dissolved remove from the heat and set aside to cool. Once cool, store in refrigerator until ready to use for your cocktail.
For milk washed India iced tea
2 Ounces of Clarified Bourbon
1/ 2 Ounce of Mango Curries Syrup
2-3 Bar Spoonfuls of Coconut Sugar Syrup (if you like it sweeter add more to taste similar to a regular iced tea)
In a bucket glass add a large ice cube or several cubes and set aside. Ice choice, a personal preference. Pour all measured all ingredients into a mixing glass. Add ice and mix about ten stirs of the spoon. This is a stirred not shaken situation. Pour into bucket glass over large ice cube. Express the lemon and toss into glass.
Glass: bucket glass
Garnish: expressed blood orange, orange, or lemon peel. I like the lemon for this one.
Please make sure that you are of legal drinking age and enjoy responsibly
Use a fruit vegetable peeler (I use OXO) to remove the outer layer of the orange which will be your garnish. This method helps avoiding the pif. Best if the orange is at room temperature and slightly firm. Condensation and softer skin may cause the peeler to slip and perhaps catch a finger. Peeler should be in great condition.
Once you have several orange peels, place your cutting board on a non-slip surface. Use your pairing knife to trim the edges.
What to do should you prepare more than you need? No biggie. Wrap your orange pieces in a damp paper towel and store in the refrigerator. Paper towel shouldn’t be too wet as the peels will become slimy. Peels will keep for a day or two. Same day use is recommended.
Wash your tools after each use with soap and water. Citrus will cause the knife and peeler to become dull faster.
Uniformity is best. These are the creative version. Keep the orange and use for juice.
2 1/2 ounces of Amaretto (make your own from my almond liqueur recipe here)
3 dashes of Angostura aromatic bitters
Settled Angostura garnished foam. Small shiny bubbles.Egg whites and coil. This coil is larger than I usually use. This one was in the space I was working. Second visual. You don’t need a coil to get foam like this. Shaking harder is necessary.Last bit of foam before letting the cocktail settle.
Remove the coil from the strainer. Place into a mixing tin. Crack the egg and remove the egg yolk adding the whites to the tin. Dry shake the egg until soft peaks form. In another mixing tin add raspberries. Muddle. Then add raspberries with all other ingredients to the egg white foam. Dry shake some more. Remove the coil and add ice. Shake until the tin is cold. Double stain using a fine strainer to eliminates any particulates. Three dashes of Angostura bitters once the foam settles. Swirly swirl a design.
* Bar Chef Notes: an excellent foam can be achieved without a coil. A longer shake is required. Express citrus peel. Aquafaba can be a substitute for vegan version.
Today’s drink? Amaretto on the rocks with an orange twist. Essentially, it’s an almond liqueur. This liqueur is made in my California kitchen, not in Italy. Despite that, I still feel a little Italian when I enjoy it. You may feel the same way too.
Before we start making it, what is amaretto? Amaretto is a nutty, vanilla-tasting liqueur with a slightly bitter flavor and a cherry finish. The first amaretto was said to be made in the 1500’s by a couple in Saronno, Italy. It is recommend to be consumed as a digestif or shaken with an egg white for a sour cocktail. It can also be served neat, on the rocks (my choice today), alongside coffee, or with scotch (one of my favorites).
Making your own amaretto can impress your guests. I have brought this and my Irish cream (premium content recipe coming soon) to many a dinner parties and given them as hostess and holiday gifts. The rich bottled goodness could be mistaken and rival those on the shelves in our markets, proving a perfect toast to perfection. If I so say so myself..
For the almond liqueur
Ingredients:
1 gallon water
6 cups of sugar
1 x 16 ounces of dark corn syrup
1 Tablespoon of decaf coffee
2 ounces of vanilla
3 ounces of almond extract
2 pints of vodka
Method:
Combine water, sugar and corn syrup and boil for 50 minutes. Add instant coffee and cool. When cool add extracts and vodka. Store in a glass jar with a lid or vessel of choice.
For the drink
2 ounces of almond liqueur
Orange twist
Pour 2 ounces of almond liqueur over ice. Express twist and rim the glass. Toss peel into glass.
Glass: bucket glass
Garnish: neatly trimmed orange peel (show and tell making of orange peel garnish click here)
Please drink responsibly and be of the legal drinking age
Morning Mocktail. Vodka Optional. This is the mocktail category though..
1 bunch of celery (organic or from your garden is best)
1 medium knob of fresh ginger
1/2 English cucumber with skin
Squeeze of fresh lemon
Pinch of pink Himalayan salt
KOS Pantry green spiralulina
I use an Omega cold press juicer. You can use any juicer but the cold press juice lasts longer. A blender and cheese cloth could also work.
Feed all washed ingredients into the juicer as directed, except the lemon. Pour juice into bucket glass. Squeeze the juice of the fresh lemon. Sprinkle salt and stir. Sprinkle green spirulina.
This conversation with the House of Laurent-Perrier was conducted in 2019 and explores Rosé, Grand Siècle, and Champagne more broadly — structure, aging, and the shaping of house style. The questions remain mine. The answers remain theirs.
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.
Cut two large sweet potatoes (one yellow and one orange) with the skin on. Roast in the oven until soft. Once cooked, remove from the oven and let them cool. They can cool in the pan. Peel the skin, cut into chunks, and place them into a zip-lock style storage bag or sealable freezer safe container. Freeze overnight.
In the Cuisinart To Go cylinder, add all ingredients in no particular order. Blend on high. Top with Thompson raisins and three marshmallows. I light the marshmallows with a butane torch for a campfire feel. Sprinkle pecans on top.
Pro tip: toast the pecans slightly
Bar Chef Notes: Pecans don’t provide as much protein (about half) as almond butter or peanut butter, but when combined with nutritional yeast… Substituting with other nut butters will alter the taste of the recipe. This smoothie is a warm, fun, filling, and delicious treat that can be enjoyed on the go as a meal replacement or for adding fat and calories to your diet. Regardless, with every sip, you’ll crave more. A spoon is recommended. I always like a spoon.
Candied oranges are here, and you know what that means—Aperol Spritz time! Yes, that’s right! Let’s upgrade that Aperol Spritz. How about giving the Lillet sisters a new accessory? Or keep this recipe for an extra special cocktail, mocktail, or boozy smoothie. Halloween drinks, anyone? “Extra special” means you can enjoy them anytime! 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.
