Name: Los Mochis London Citys Ruinart Blanc De Blanc NV Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 bottle Ruinart Blanc de Blancs NV (chilled); 3 cups Ice (optional for bucket); 500 ml Cold water (for ice bucket); 1 to taste Lemon twist; 1 to taste Thin cucumber ribbon; 4 to taste Champagne flute or tulip glass

Grey Goose, St Germain, Cointreau, Lemon Juice

THE NO. 5 MARTINI

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Ensure the Ruinart Blanc de Blancs NV is thoroughly chilled to 6–8°C (43–46°F). If the bottle is not chilled, place it in an ice bucket or refrigerator for at least 2 hours before serving.

Chill bottle

If using an ice bucket: fill the bucket with ice and add cold water to surround the bottle evenly. Place the bottle neck-up into the ice bath and let sit for 15–20 minutes to achieve the ideal serving temperature.

Dry the bottle with a towel, then gently remove the foil and loosen the muselet (wire cage) without removing it until you are ready to open.

Hold the bottle at a 45° angle away from people and fragile objects. Keep your thumb over the cork, twist the bottle (not the cork) slowly while holding the cork to ease it out with a quiet pop—aim for a soft release rather than a loud pop to preserve effervescence.

Pour a small 1–2 oz (30–60 ml) taste into a glass to check temperature and flavor balance, then top up each flute or tulip glass to about two-thirds full (approximately 4–5 oz / 120–150 ml per glass). Pour gently down the side of the glass to preserve bubbles.

Lemon twist: Using a vegetable peeler or paring knife, cut a long, thin strip of lemon peel, avoiding the bitter white pith. Give the twist a gentle squeeze over the glass to release oils, then slide it onto the rim or drop it lightly into the flute.

Cucumber ribbon: Use a vegetable peeler to slice a long thin ribbon from a peeled English cucumber. Coil the ribbon and place it inside the flute before pouring for a fresh, vegetal note that complements the wine's citrus and mineral profile.

Note: Garnishes are optional and should be subtle so as not to overpower the crisp citrus and mineral characteristics of the Blanc de Blancs.

Choose a clean, dry champagne flute or tulip glass per guest. Flutes highlight effervescence; tulip glasses better concentrate aromatics while preserving bubbles—use according to preference.

Serve immediately after pouring. Encourage guests to sip and enjoy the bright citrus, floral aromas, and fresh minerality. If serving a flight, note the wine’s serving temperature and recommend small pours to maintain effervescence across the tasting.

Storage of open bottle: re-cork with a Champagne stopper and keep upright in the refrigerator. Consume within 1–3 days for best effervescence and flavor.

Ruinart Blanc de Blancs NV (chilled)

Ice (optional for bucket)

Cold water (for ice bucket)

Lemon twist

Thin cucumber ribbon

Champagne flute or tulip glass

Ruinart Blanc de Blanc NV

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Ruinart Blanc De Blanc Nv Recipe

Descriptors

Tasting Notes

Food Pairings

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