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The Results of Le Grand Courtâge Live Joyously Sparkling Cocktail Competition Are In!

Chilled Media and Le Grand Courtâge Live Joyously Sparkling Cocktail Competition invited bartenders and mixologist to conceive a cocktail using LGC Blanc de Blancs or Brut Rosé.

The creation was to embody the French spirit of Joie de Vivre and living joyously as LGC is all about elevating and celebrating the every day!

Check out the Top 5 Winners, winning a total of seven (7) prizes. For more information, visit Le Grand Courtâge Live Joyously Sparkling Cocktail Competition.


Norton Christopher 1st Place Blanc Winner $2000 and Fun & Unique Winner $300

Smashing Pumpkins 79


2 oz Ford’s Gin
1 1/2 oz Little Debbie Pumpkin Puree*
3/4 oz Lime
3/4 oz Lemon
3/4 oz Orange
1 oz Oat milk
3/4 oz Heavy Cream
Top with LGC Brut Blanc de Blanc

Preparation: Rim large snifter glass with cinnamon red pepper flake sugar. Reverse dry shake all ingredients except LGC. Double strain into frozen glass. Allow foam to settle and then top with LGC. Garnish with sage and rosemary sprigs.

*Little Debbie Pumpkin Puree

100g light brown sugar
50g canned pumpkin
50g pumpkin roll
300g coconut water
3g fresh ginger
1 star anise
2 cinnamon sticks (broken up)
2 dashes ground 5 spice
a pinch of salt

Add ingredients in pot and low boil for 10 minutes. Pull out the star anise and cinnamon sticks. Blend mixture, striving for thickness of Coco Lopez. It should be rich in flavor without being overly sweet.

Jonathan Stanyard 1st Place Rosé Winner $2000

Spark Joy


5 oz Le Grand Courtâge Brut Rose
1 oz Barrel Rested Gin
1 Fresh Strawberry ½ oz Saffron Vanilla Salted Syrup
¼ oz Gentian Liqueur (Suze)
2 droppers Citric Acid Solution**

Preparation: Muddle strawberry in the mixing tin. Add the remaining ingredients (except LGC) and shake with ice. Pour LGC into flute. Double strain cocktail over the LGC. Using a channel knife, zest lemon over cocktail and use the long twist as the garnish.

*Saffron Vanilla Salted Syrup

150 grams of Cane Sugar
150 grams of Boiled Water
10 Saffron Threads
1.5 tsp Vanilla Extract
1 gram Kosher Salt

First crush the Saffron threads using a pestle and mortar or muddler and a glass. Next add the remaining ingredients to a container and stir until the sugar and salt dissolve. You can use a mixing wand or whisk to speed up the process.

**Citric Acid Solution (20%)

2 oz Warm Water
12 g Citric Acid

Combine and stir until dissolved. Store in an eyedropper bottle in the refrigerator.


Marie Yoshimizu 2nd Place $1000 winner

New Dawn, New Day, New Life


1 1/2 oz Bourbon
1/2 oz Allspice dram
1/2 oz Fresh lemon juice
A hand full of mint leaves
3/4 oz Homemade stone fruits honey-ginger syrup*
3 oz Le Grand Courtâge Blanc de Blanc

Preparation: Shake ingredients in shaker tin except LGC, double strain into Collins glass, fill with ice, and top with LGC. Garnish with crystalized ginger and mint leaves.

*Homemade stone fruits honey-ginger syrup

Cook diced apple (half apple) diced pear (half pear) and 1 black plum until they are soft. Grate 1 inch of ginger root and simmer for 5 min. Add 1/2 cup of water and 1 cup of honey and stir to combine at medium heat.


Christina Mercado 3rd Place $500 winner and Ease of Replication Winner $300

Lens of Luxury


1/2 oz extra dry vermouth (9 di Dante)
1/2 oz Italicus
1/4 oz lemon juice
3 oz Le Grand Courtâge Blanc de Blancs Brut

Preparation: Shake the first 3 ingredients with ice for 5 seconds. Pour LGC into chilled coupe glass. Double strain vermouth mixture into LGC.  Garnish with caviar topped potato chip.


Benjamin Pozer Riff on a Classic winner $300

Death by Spritz


1/2 oz. London Dry Gin
1 oz. Aperol
1/2 oz. Lillet Blanc
0.125 oz Absinthe (about 1 barspoon)
2 1/2 oz Le Grand Courtâge Blanc de Blancs Brut

Preparation: Stir the first 4 ingredients in mixing glass with ice. Fill a small wine glass with ice and pour in the LGC. Strain the cocktail over the LGC and ice. Garnish with an orange twist and serve.

The post The Results of Le Grand Courtâge Live Joyously Sparkling Cocktail Competition Are In! appeared first on Chilled Magazine.

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