Celebrity Cuvée Royale Recipe
Grey Goose, Dry Vermouth, Blue Cheese Brut Crémant de Bordeaux, France
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Ingredients
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Cocktail
Blue Cheese Infusion (makes extra)
Optional finishing
Method
Blue Cheese Infusion (prepare 1–12 hours ahead)
Combine and rest
Place 15 g of blue cheese in a clean, wide-mouth jar. Pour 375 ml of Brut Crémant de Bordeaux over the cheese, cover, and refrigerate for 1–12 hours. Shorter time (~1 hour) gives a lightly savory note; longer (up to 12 hours) increases blue-cheese character.
Strain
After infusion, strain the sparkling wine through a fine-mesh strainer lined with cheesecloth into a clean bottle or container to remove solids. Discard solids. Keep the infused Crémant chilled and gently effervescent; do not shake before serving.
Build the Cocktail
Chill glass
Chill a coupe or chilled Champagne flute in the freezer for at least 10 minutes or fill with ice water while preparing ingredients, then empty before pouring.
Mix vodka and vermouth
Fill a mixing glass or shaker with large ice cubes (about 1 cup). Add 2 fl oz Grey Goose vodka and 0.5 fl oz dry vermouth. Stir gently for 20–30 seconds to chill and lightly dilute—use stirring (not shaking) to preserve clarity and texture.
Strain and top with infused Crémant
Double-strain the vodka/vermouth mixture into the chilled coupe or flute (use a Hawthorne or fine strainer), leaving room at the top. Slowly top with 3 fl oz of the blue cheese–infused Brut Crémant de Bordeaux, pouring gently down the side to preserve bubbles and avoid excessive foaming.
Garnish and finish
Express a lemon twist over the surface to release oils, run it around the rim and drop it into the glass as garnish. If desired, finish with a very light dusting of microplane lemon zest and a pinch of flaked sea salt on the surface to heighten savory-saline notes. Serve immediately.