The Long Hello

Note: I’ll be making this The Long Hello cocktail today on my IG Live Apéro Hour, which will also feature Romain making the classic French Salade de carottes râpées, grated carrot salad. Join us at 6pm CET, Noon ET, and 9am PT. Go to my Instagram profile at that time and click on my profile picture when there is a red circle around it, which…

Note: I’ll be making this The Long Hello cocktail today on my IG Live Apéro Hour, which will also feature Romain making the classic French Salade de carottes râpées, grated carrot salad. Join us at 6pm CET, Noon ET, and 9am PT. Go to my Instagram profile at that time and click on my profile picture when there is a red circle around it, which means we are live. You can also watch it in replay on my IGTV channel. More information about how to tune in and watch live, and in replay, here.

This elegant sipper is the creation of Damon Boelte, who is the head bartender and co-owner of Grand Army bar and restaurant in Brooklyn. Not only is Damon a great bartender, but he has a particular knack for naming cocktails. This one is based on an experimental music album (Damon is also a musician), although I like to think it got its name because it’s so good…you don’t want to say goodbye to it!

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Champagne On Ice

Who says you can’t put ice in champagne? Not the French. Or more specifically, not several French champagne producers, who’ve introduced specially-formulated sparklers meant to be served on the rocks. Adding ice to a glass of wine, typically rosé, is called a piscine (pool), popular in the south of France, where a few glaçons are added to wine to beat the heat. But it’s not…

Who says you can’t put ice in champagne? Not the French. Or more specifically, not several French champagne producers, who’ve introduced specially-formulated sparklers meant to be served on the rocks.

Adding ice to a glass of wine, typically rosé, is called a piscine (pool), popular in the south of France, where a few glaçons are added to wine to beat the heat. But it’s not always limited to rosé; when in Corsica, people were plopping cubes of ice in glasses of red wine. “It’s too hot…” one person told me, as ice bobbed on the surface of her glass. Champagne isn’t necessarily sacred either. The head of the most prestigious champagne house once told me, “It’s better to add a cube of ice to a glass of champagne, if it’s not served cold enough, than to drink warm champagne.” As someone who’s been served a glass of champagne at a less-than-ideal temperature, I have to agree.

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