Pop Champagne

                  Correctly Opening a Bottle

                   of Champagne for Serving

You will need:

(1) one clean linen napkin and (2) one champagne flute per guest.

0231. To present the champagne to your guest(s): Place the base of the bottle in your non-dominant hand that is in an open palm-up position and using your dominant hand to grasp the neck of the bottle. Make sure the label faces the guest(s).

0322. Tear away the foil that is covering the cork at the perforation. Discard.

0393. Twist the wiring of the “cage” that is covering the cork counterclockwise until it is loose enough for you to remove it while using the thumb of the other hand to keep the cork in place. (DO NOT REMOVE CAGE AT THIS POINT)

0434. Next, hold the cork firmly in its position by gripping it between your index finger and your thumb as you remove the “cage” from the bottle to ensure the cork does not dislodge unexpectedly. Discard the cage.

0495. Drape a clean linen napkin over the top of the bottle, covering your hands as well.


0506. Point the bottle away from your guest(s). (This is very important for safety purposes!)

7. Tilt the bottle upward at a 45 degree angle. (Champagne should always be uncorked at a 45 degree angle.)

0548. Grip the body of the bottle firmly with your dominant hand and gain a firm hold on the cork with your non-dominant hand.

0579. With your dominant hand, slowly twist the bottle away from the cork. (Do not twist the cork!) You should feel the cork easing from the bottle.

06410. When the cork is successfully removed, you will hear a cuffed pop, and the champagne will begin to foam.

11. Begin pouring immediately, filling flute(s) half-way.

*ENJOY and Please Drink Responsibly*


Hangin’ in Hangover Hell

The hell of a hangover—churning stomach, pounding head—makes you regret that last martini. After 5,000 years of drinking alcohol, the only successful cure is time, and in this day and age, that is the last thing anyone has to spare.  There are hundreds of “hangover remedies” out there for one to try when desperate measures call for it, but just remember: it is much easier to get a hangover than to cure one!  Here are a few of the more popular so-called “cures”:

  • Simply brew a pot of strong coffee and take a cold shower, but be careful because this can easily make you just a wide-awake drunk.  However, it can help with the throbbing headache.
  • Brew a cup of hot tea with gingerroot—it is known to settle a churning stomach.
  • Instead of settling with on-the-go fast-food breakfasts, shoot for something that contains carbohydrates and proteins.  They help restore nutrients to make it easier for your body to recover.  Eggs and soup are both good choices because they soothe the stomach and helps re-hydrate the body.  Eating can help metabolize the alcohol faster.
  • Have a drink—and only one.  A hangover is essentially your body withdrawing from the alcohol; therefore, adding a little more to your bloodstream can help ease the pain.
  • Pop some over-the-counter painkillers, but avoid acetaminophen, which is hard on the stomach and can damage your liver when taken with alcohol.  Ibuprofen also isn’t a good choice because it can cause stomach irritation and bleeding, especially when you continually use it for this purpose.  Instead, try aspirin.
  • Get your blood flowing!  Drag yourself out of bed, lace up your sneakers, and take a short, brisk walk.  The fresh air and the endorphins will make you feel better.  Overdoing it will make you feel worse, though—and bring a sport drink!


Unfortunately, the only remedy that is proven effective is time.  Pass it faster by sleeping a few extra hours and you’ll wake up feeling a lot better.

Garnishes: They Make the Drink

A nice, dressed-up cocktail always seems to be enjoyed more than a drab-looking, naked glass.  It’s more appealing to the eye, subconsciously making the customer more excited about drinking the beverage.

Think about it.  Would a martini really be a martini without the olives?  How about a strawberry daiquiri without the added fresh strawberries?  No, not at all.

Without the addition of lemon twists, pineapple wedges, maraschino cherries, and celery stalks, mixed drinks just would not be complete.

There are also the inedible garnishes that add a particular wow-factor to a drink: paper cocktail umbrellas, colorful drinking straws, flowers, bead necklaces during Mardi Gras, and swizzle sticks.

Both edible and inedible garnishes compliment the actual drink.  They add character and style.