Suzi's Blog

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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Champage Cocktails: Sublime and Sophisticated with Pear

We recently blogged about champagne cocktails: how there were no simple things when it comes to crafting that perfect party beverage. It’s true. Even for a simple champagne cocktail — just bitters and sugar cubes and champagne — there is a certain style and technique. Champagne cocktails come in three styles: the sugar cube and…

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Apricot Mimosa

The Mimosa is a weekend tradition for many of us. Champagne and orange juice is a wonderful way to end one week and prepare for another. Of course, there is always variety in how that Mimosa is going to taste. There is natural variation depending on the champagne — or other sparkling wine like Proseco…

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Ray Gun, A Chartreuse Cocktail

This cocktail, from Difford’s Guide, is call a Ray Gun, and comes with a side note that is a warning: “not for the faint-hearted.” Oh, there’s a kick, from the Chartreuse, one of those mystical European creations. Made in France by monks, the liqueur is alcohol with 130 herbs. I did not know there were…

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