Comments on: MxMo Quatorze: Champagne http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/ A weblog detailing cocktails, spirits, liqueurs, barware, bars, and bitters. Maintained by Michael Dietsch, a hobbyist mixer in Providence, R.I. Wed, 08 Feb 2012 20:19:43 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: PoomyPiek http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/comment-page-1/#comment-20814 PoomyPiek Sun, 15 Feb 2009 10:17:42 +0000 http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/#comment-20814 Hello. I'm new there Nice forum! Hello.
I’m new there
Nice forum!

]]> By: Jennifer Hess http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/comment-page-1/#comment-4336 Jennifer Hess Wed, 18 Apr 2007 19:38:18 +0000 http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/#comment-4336 Anita - you're welcome! Thanks for hosting and passing along some great ideas for fizzy drinks - cheers! Anita – you’re welcome! Thanks for hosting and passing along some great ideas for fizzy drinks – cheers!

]]> By: anita http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/comment-page-1/#comment-4315 anita Tue, 17 Apr 2007 14:36:13 +0000 http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/#comment-4315 Hi Michael and Jennifer -- Thanks again for your entry in MxMo 14! The roundup's posted here: http://marriedwithdinner.com/archives/679 Hi Michael and Jennifer — Thanks again for your entry in MxMo 14! The roundup’s posted here: http://marriedwithdinner.com/archives/679

]]> By: Charon http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/comment-page-1/#comment-4314 Charon Tue, 17 Apr 2007 14:17:40 +0000 http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/#comment-4314 This reminds me of a champagne drink I've grown fond of lately at a local bistro. They add a simple syrup of red basil to champagne and produce a result that's amazingly lovely. Since I'm particularly fond of gin I'm looking forward to trying your recipe. Sounds like the perfect addition to a Sunday brunch. This reminds me of a champagne drink I’ve grown fond of lately at a local bistro. They add a simple syrup of red basil to champagne and produce a result that’s amazingly lovely.

Since I’m particularly fond of gin I’m looking forward to trying your recipe. Sounds like the perfect addition to a Sunday brunch.

]]> By: Married …with dinner » Blog Archive » A toast to MxMo http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/comment-page-1/#comment-4313 Married …with dinner » Blog Archive » A toast to MxMo Tue, 17 Apr 2007 14:08:27 +0000 http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/#comment-4313 [...] of Bitters, Michael combines gin, cardamom syrup, and plum puree into a cordial-like base for the Plum Royale, a drink that nods at the French 75 and adds a Kir-like blush. (The delicious-sounding cardamom [...] [...] of Bitters, Michael combines gin, cardamom syrup, and plum puree into a cordial-like base for the Plum Royale, a drink that nods at the French 75 and adds a Kir-like blush. (The delicious-sounding cardamom [...]

]]> By: Michael Dietsch http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/comment-page-1/#comment-4298 Michael Dietsch Tue, 17 Apr 2007 01:20:47 +0000 http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/#comment-4298 Anita, The cardamom is subtle. It's there, but not up front. It's really up to you where you place it, but I wouldn't call it a spicy drink. Anita,

The cardamom is subtle. It’s there, but not up front. It’s really up to you where you place it, but I wouldn’t call it a spicy drink.

]]> By: Anita http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/comment-page-1/#comment-4297 Anita Tue, 17 Apr 2007 01:17:51 +0000 http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/#comment-4297 er, I meant brandied PLUMS. I have pears on the brain lately... er, I meant brandied PLUMS. I have pears on the brain lately…

]]> By: Anita http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/comment-page-1/#comment-4296 Anita Tue, 17 Apr 2007 01:12:06 +0000 http://www.adashofbitters.com/2007/04/16/mxmo-quatorze-champagne/#comment-4296 Yum! This reminds me of a drink we make using bubbly and leftover liquid from brandied pears -- warm spices, simple syrup, and brandy, all mixed with the exuded plum juices. Darn it, I can't decide if this one goes under "herbs and spices" or "classics and variants" in the roundup -- it's kind of a French 75 meets Kir Royale, isn't it? Or does the cardamom syrup kick it into spicier territory? Decisions, decisions... Yum! This reminds me of a drink we make using bubbly and leftover liquid from brandied pears — warm spices, simple syrup, and brandy, all mixed with the exuded plum juices.

Darn it, I can’t decide if this one goes under “herbs and spices” or “classics and variants” in the roundup — it’s kind of a French 75 meets Kir Royale, isn’t it? Or does the cardamom syrup kick it into spicier territory? Decisions, decisions…

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