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Fizz Cringle
By Thomas Quy – Head Bartender,
Captain’s Club, Christchurch
Christmas is a season for bubbles. While we’re not
planning to tire of champagne any time soon, you can
celebrate in even more style with this sparkling cocktail
in a suitably seasonal shade of red. Created by Thomas
Quy of the Captain’s Club in Christchurch, it’s full of
sophisticated French fizz and Cognac, but gets a bar
spoon of local berry flavour from Naked Jam in
Lymington. The Captain’s Club has recently been the
site of even more champagne cork popping than usual,
celebrating its 10th anniversary of being open in a
stunning location on the banks of the River Stour.
Thomas has also shot to the top of his profession with
plenty of pétiller (that’s French for fizz), rising from a
glass washer six years ago to an award-winning head
bartender. Better known as Tommo, he can mix you up
something special off the top of his head
because he knows his drinks so well.
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Recipe
Ing redients
25ml Le Reviseur VS Cognac
10ml Chambord Liqueur
1 bar spoon of Naked Jam Blackcurrant
10ml lemon juice
Cattier champagne
Pop Art
Cattier Brut Icone NV
T
his blend of 75% Pinot Noir
and Pinot Meunier, and 25%
Chardonnay grapes is considered
one of the best non-vintage
champagnes. From the renowned
Cattier Champagne House in
Chigny-les-Roses, it’s aromatic
and floral on the nose, with dried
fruits and brioche on the palate.
It’s a great choice for weddings
and parties.
Method
Shaken and strained into a
champagne glass.
Topped with Cattier Champagne.
Ga r nish
With a lemon twirl.
Captain's Club Hotel & Spa
Wick Ferry, Christchurch, Dorset, BH23 1HU
t: 01202 475111 www.captainsclubhotel.com
www.menu-dorset.co.uk