Jessica Gordon Ryan has been a copywriter, editor and journalist. Several years ago she created the lifestyle blog, The Entertaining House, part magazine, part memoir, showcasing her passions for fashion, food and décor. The Entertaining House has garnered attention from well known brands, companies and celebrities alike. Jessica is currently a regular contributor to several on-line magazines including CTBites, The Daily Basics and Freshome. She also heads Effervescence,a boutique creative services and social media company, specializing in promotional writing, photography, public relations, social media, and simple blog design.
This is my grandmother’s recipe and I am sure it originated from her days in the South of France where she had a beautiful home in Cannes, in the hills of Vallauris, overlooking the Cote d’Azur. She entertained there all the time – dignitaries, socialites, royalty, actors and actresses, novelists, and even me!
As a child I spent my summers with my grandmother in the South of France, I remember the lavish parties she threw with the most magnificent table settings. So it was natural that this would be my cocktail of choice at my wedding many years later. Here is my grandmother’s “Coupe de Champagne” I hope you enjoy the recipe – A votre santé! -Jessica
Macerate the fruit in a large glass pitcher overnight in the refrigerator, make sure the fruit is completely submerged into the liquid. When you are ready to serve, pour 3 cups of Champagne on into the pitcher of the macerated fruit mixture and serve in champagne glasses.
*Note* some fruit will go into the champagne glasses and some will remain in the pitcher. Refill the pitcher with champagne as long as fruit remains. Champagne will very quickly pick up the flavors of the fruit mixture.
Serves 10: Fruit mixture + 1 Bottle of Champagne (this includes refilling) = 10 glassesCocktail of the Week : Tags: champagne, Cocktails, jessica gordon