City Pulse

By Candice Sabatini

Champagne – even just saying the word evokes glamour and style. And poured into a pretty flute, always looks elegant and festive. While we fully support sipping it anytime at all, at this time of year, it’s especially fun to enjoy with friends.

Photo credit: Shinycolors

A little NY culinary history needed here:
Restaurant La Caravelle, one of NY’s legendary fine French restaurants closed its doors some years ago. However, their private brand of Champagne, La Caravelle, lives on thanks to the restaurant’s owners who are now out of the kitchen and into devoting their time to sharing their passion for fine French champagne. I recently caught up with the bubbly Rita Jammet, aka Madame La Caravelle, and when I could get her to stop tweeting, she shared this wonderful story and recipe with me so I could share it with you.

The cocktail, called the Kir Royale 38 was created by La Caravelle bartender Adalberto Alonso, on Sept 21, 1998 in honor of the restaurant’s 38th birthday. And in Jan.1999, William Grimes of The New York Times reviewed it and described it as being a “rich, suave drink”. I couldn’t agree more. Try it yourself and see.

KIR ROYALE 38
Adapted from La Caravelle
1 teaspoon cognac
1 teaspoon Grand Marnier
6 to 8 ounces La Caravelle Champagne – Cuvee Nina
1/2 orange slice

Pour the cognac and Grand Marnier into the bottom of a champagne flute. Fill glass with champagne and garnish with the orange slice.

Strike a sexy pose and sip.

 

Originally published December 2011
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