gastronome
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 | TrackBack
Comments

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.
"Sehr witsig".

Or maybe little teeny slighty sweet felafels; extra coriander, or something.

Posted by: Damien Warman on September 12, 2003 7:33 PM

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...

Posted by: mo on September 13, 2003 6:29 PM
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