cocktail party menu?
Ok, kids - this isn't a Friday Five, but it is a Friday discussion!
I'm having a cocktail party, resplendant with champagne cocktails (and of course, a few other varieties and non-alcoholic yummies).
What are your favorite champagne cocktails? What kind of food would you serve alongside them? I'm looking for inspiration here, folks!
Posted by shock on September 12, 2003
Champagne. Very cold, very dry champagne. I like Perrier-Jouet and Mumm the best, Roederer less so, but any is good. Serve with little toasts with pate or tapenade or non-sturgeon caviar. Very delicate soft cheeses. Maybe goat.
If you want to tizzy up sparkling wine, then maybe a little brandy and a twist.
If you have millions of years and want to do something stupidly fussy, make little toasts, cut tiny strips of roasted capsicum, fry quail eggs, and assemble little fried-egg-and-capsicum-used-as-pretend-bacon-on-toast canapes.
Or maybe little teeny slighty sweet felafels; extra coriander, or something.
i love a little frambois in my champagne. with sweet berries and a soft, mild cheese nearby. i can't believe how excited that single sentence just made me...