Loire. Recipe

Chill bottles

Place the Belvedere vodka and both bottles of Veuve Clicquot Brut in a refrigerator for at least 2–4 hours prior to serving. If you need to chill quickly, submerge the bottles in an ice bath (a large container filled with ice and cold water) for 20–30 minutes, turning occasionally so they cool evenly.

Chill glassware

Place the champagne flutes in the refrigerator or freezer for 10–15 minutes before service, or set them in a chilled ice bucket for 5 minutes to ensure glasses are cold. Cold glasses help keep champagne effervescent longer.

Present the bottle of Belvedere vodka and two bottles of Veuve Clicquot Brut on a chilled tray or in an ice bucket filled with ice. Keep one bottle of champagne open and the second sealed as a backup for refills.

To open a bottle of Veuve Clicquot: remove the foil, loosen the wire cage while keeping your thumb over the cork, tilt the bottle to a 45-degree angle away from people and slowly twist the bottle (not the cork) until the cork eases out with a quiet pop. Wipe the lip with a clean cloth.

Pouring: hold the flute by the stem, tip it slightly and pour the champagne gently down the side of the glass to preserve bubbles. Fill the flute about two-thirds full (approximately 120–150 ml per glass).

Vodka service: if serving chilled shots or vodka on the side, open the Belvedere and either pour into a chilled ice bucket for guests to serve themselves or pre-pour 30–45 ml (1–1.5 oz) per shot into chilled shot glasses. Alternatively, offer small carafes so guests can add a splash to their flute if they prefer a stronger cocktail.

Garnish: serve lemon twists or orange peel on the side for guests to add a subtle aromatic if desired. To make a twist, cut a thin strip of peel, twist over the glass to express oils, and optionally drop into the flute.

If guests prefer a lighter mixed drink, prepare a simple champagne & vodka highball: in a flute or tall glass, add 30 ml Belvedere vodka, top with 120–150 ml chilled Veuve Clicquot (or club soda for a lighter option), and add a small splash (about 10 ml) of simple syrup if desired for sweetness. Stir gently once and garnish with a lemon twist.

For a sparkling spritz: in a large wine glass filled with ice, combine 30–45 ml vodka, 60–90 ml Veuve Clicquot, top with 30–60 ml club soda, stir gently and add a citrus peel.

Recork the unopened champagne bottle and store upright in a cool, dark place. Once opened, reseal with a champagne stopper and refrigerate; consume within 24–48 hours for best effervescence. Reseal the vodka bottle and store at room temperature or in the freezer if you prefer vodka very cold.