Restaurants›Patio 44 - Biloxi›Chandon Recipe

Chandon Recipe

Name: Patio 44 - Biloxis Chandon Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 6 oz Brut sparkling wine (e.g., Chandon or other); 0.5 oz Peach schnapps; 4 each Fresh raspberries; 0.25 oz Lemon juice, freshly squeezed; 1 each Fresh mint sprig; 1 each Lemon twist; 1 each Champagne flute or coupe; 1 each Bar spoon; 1 each Muddler (or end of wooden spoon)

Inspired by Patio 44 - Biloxi

Time10m

Serves1

Make Chandon Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sparkling Base

6 oz Brut sparkling wine (e.g., Chandon or other)

Fruit & Liqueur

1/2 oz Peach schnapps4 each Fresh raspberries1/4 oz Lemon juice, freshly squeezed

Garnish

1 each Fresh mint sprig1 each Lemon twist

Tools & Ice

1 each Champagne flute or coupe1 each bar spoon1 each Muddler (or end of wooden spoon)

Method

Sparkling Base

Chill a champagne flute or coupe in the refrigerator or with ice for at least 10 minutes until cold.

Pour 6 oz of well-chilled brut sparkling wine into the chilled flute, leaving room at the top for the garnish and to add fruit/liqueur (about 1/2 inch headspace).

Fruit & Liqueur

Muddle Raspberries

Place 4 fresh raspberries into the base of a mixing glass or small cup. Add 0.25 oz freshly squeezed lemon juice and 0.5 oz peach schnapps. Lightly muddle the raspberries just enough to release juices and aromatic oils—avoid pulverizing seeds. You want a bit of texture and juice.

Using a fine strainer or by carefully spooning, add a small portion (about 1/2 oz of the raspberry-liqueur mixture) into the flute on top of the sparkling wine. If you prefer more fruit flavor, gently spoon 1 oz, but be aware adding too much will reduce effervescence and increase sweetness.

Gently stir once with a bar spoon in the flute to integrate the fruit-liqueur layer with the sparkling wine. Stir slowly in one direction to preserve bubbles.

Garnish

Thread one fresh raspberry or a lemon twist on the rim or drop it into the flute. Slap the mint sprig once between your palms to awaken the oils and tuck it gently into the drink as an aromatic garnish without submerging it.

Serve immediately while the wine is still lively and bubbly.

Tools & Ice

Rinse and dry tools after use. If preparing multiple drinks, keep the bottle of sparkling chilled in an ice bucket to maintain temperature and effervescence.