Cabriole Recipe

Name: La Plumes CABRIOLE Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz Belvedere vodka; 4 oz Veuve Clicquot Brut champagne; 0.5 oz Fresh lemon juice; 0.25 oz Simple syrup (1:1); 1 cup Ice (for shaking); 1 piece Lemon twist; 1 piece Cocktail shaker; 1 piece Hawthorne strainer; 1 piece Champagne flute or coupe; 1 piece Jigger

Inspired by La Plume

Time10m

Serves1

bottle of belvedere vodka & veuve clicquot brut champagne

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Ingredients

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Cocktail

2 oz Belvedere vodka

4 oz Veuve Clicquot Brut champagne

1/2 oz Fresh lemon juice

1/4 oz Simple syrup (1:1)

1 cup Ice (for shaking)

Garnish

1 piece Lemon twist

Equipment

1 piece Cocktail shaker

1 piece Hawthorne strainer

1 piece Champagne flute or coupe

1 piece Jigger

Method

Cocktail

Chill glass

Place the champagne flute or coupe in the freezer for 5–10 minutes before assembling, or fill it with ice water while you prepare the drink to chill. Dump ice water before serving.

Combine base spirits

In a cocktail shaker, add 2 oz Belvedere vodka, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup.

Add ice and shake

Add enough ice to the shaker to fill it about two-thirds (roughly 1 cup). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain and top with champagne

Using a Hawthorne strainer, double-strain the shaken mixture into the chilled flute or coupe. Immediately top with 4 oz (about half a standard bottle per cocktail) of chilled Veuve Clicquot Brut champagne poured gently down the side to preserve effervescence.

Garnish and serve

Express the oils from a lemon twist over the surface of the cocktail by holding the twist over the glass and giving it a quick pinch, then drop the twist into the drink as garnish. Serve immediately.

Equipment

Use a jigger for accurate measuring and a hawthorne strainer when pouring from the shaker. Ensure champagne is well chilled (around 38–45°F / 3–7°C) before pouring.