Suzi's Blog

Frozen Berry Bellini

Brian and I are working our way through Kim Haasarud’s wonderful 101 Champagne Cocktails. We’ve had good and great drinks so far, and then we had this one: superior in every sense. This is just an easy, delightful beverage. Champagne in a blender? Who has ever done that before? As the picture above shows, you…

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Pear Royale: A Distinctively Delicious Champagne Cocktail

Brian and I are working our way through Kim Haasarud’s wonderful 101 Champagne Cocktails. We’ve learned that we like recipes with some sophistication: working with multiple ingredients you can introduce layers of flavor that absolutely confuse your tongue. And that confusion is a terrific characteristic for a cocktail. You tell yourself: I like this. And…

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POM Royale: An Easy Champagne Cocktail

Champagne cocktails come in many forms, from the very simple to the very complex. I’ve been working my way through 101 Champagne Cocktails by Kim Haasarud, which has a bevy of simple, complex and in between. This one is totally simply but distinctive. You may have had a Kir Royale, made with a little cassis…

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How To Pour Champage: A Little Chemistry and Physics

  On the MSNBC site on the web today I found a piece of science that is important for every drinker of champagne. Scientifically, what is the best way to pour champagne and why? The picture above is a false-colored infrared video shows carbon dioxide emanating from a champagne glass while the bubbly is being…

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