Get the Most from a Bottle of Champagne | The Cocktail Lab | America’s Test Kitchen
Ever wondered how to properly open and serve champagne? Today, Joe Gitter covers everything from the safest technique for opening champagne bottles to the best chilling and pouring techniques. Plus, he shares two exciting champagne cocktail recipes, and provides sparkling wine substitutions that are easier on the wallet.
This YouTube video is sponsored by Teakhaus. The products featured here were previously and independently reviewed by the ATK Reviews team, earning Recommended status or greater. You can read more about our editorial and business standards as it relates to sponsorships here:
Champagne Cocktail Recipe:
Regent Punch Recipe:
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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
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I love my new Cocktails Illustrated book. Well done ATK.
The loud pop is my favorite part 😍
Why talk about Cava and not Prosecco?
No, Sabrage is the stupidest way to open a champagne bottle! Not cool!
So much energy on temperature and opening, but serving in a flute glass 😑
Excellent!
to save everyone a googlesearch: the cold bottle is at 0.5°C
I really can’t connect with this guy. He’s a little too sweet for me.
Looks delicious. But the recipe at 4:55 for Regent Punch doesn't match what is made in this video. Should Batavia Arrack, an ice ring and nutmeg be included or not?
I can't think of a worse thing to add to champagne, Green Tea.
The bitters and sugar cube was the first cocktail I ever made for a party. This punch sounds delicious but with so many ingredients it's got to be for a special occasion with not many people.
But what about best glassware to serve the bubbly
Problems I don't have
So.. shaking it really hard first isn’t the best way?