Death in the Afternoon

Billecart Cocktail Club

We attended the Billecart Cocktail Club at the Experimental Cocktail Club in New York City – a champagne mixology workshop organised by Billecart-Salmon themselves!

During the event, they introduced three cuvées: the Brut Réserve, Brut Rosé (Oprah’s favourite champagne fyi) and the Demi-Sec.

They all share the same blend, which is a mix of Pinot Noir, Chardonnay and Pinot Meunier but on top of that the Brut Rosé is vinified as a red wine – hence the colour and its fruity note – and the Demi-Sec has a higher dosage of sugar.

This is what we drank:

La Vie en Rose 

The ECC’s take on the classic Champagne cocktail created in 1862 by Jerry Thomas, the father of American Mixology.

One sugar cube
1 ounce of Bitters
4 ounces BILLECART-SALMON Brut Rosé
A twist of grapefruit


Death in the Afternoon

The first mention of this drink was in Hemingway’s novel “Death in the Afternoon” in 1932.
“Pour one jigger absinthe into a Champagne glass. Add iced Champagne* until it attains the proper opalescent milkiness. Drink three to five of these slowly. “

1 ounce of Absinthe
*4 ounces BILLECART-SALMON Brut Réserve


Created by the guys behind the Experimental Cocktail Club, the Out’Cider is the perfect drink for the fall season.

1.5 ounces Laird’s Bonded Applejack
½ ounce Honey Syrup & 3/4 ounce Lemon Juice
1.5 ounces BILECART-SALMON Demi-Sec
 Grated Tonka Beans

There are no comments

Add yours