Male: Cocktail number two, the Moete Chandon, nectar on ice is my favorite. So why is it Moete Chandon versus another champagne brand that we’re using?
Kimberly: It’s a very good question. Actually this is the only champagne, to my knowledge that we could use on ice, it the Nectar Imperial.
Male: Uh-hmm.
Kimberly: So it's not your average champaign. This is the one that you put on ice because it’s a good sweeter, it's made a little bit differently, it's actually made to go on ice. So, shall I pour now?
Male: I think you should pop it up, and just keep the cork away from my head.
Kimberly: Yeah, I think I want to keep it from my head too actually. The first step is to just add the ice, so we’re going ahead and do that.
Male: Okay.
Kimberly: Right, it’s about there, so now I’m going to add the champagne, you have to be careful when you add the champagne to the ice because it has tendency to bubble over already as is the booty ice inside, chances are even higher so we’ll just go slow. It’s nectar, it's a bit sweeter. It's a sweeter version of your average champagne
Male: So how we’re going to finish this cocktail Kimberly?
Kimberly: The last touch, so now that we’ve added the ice in the champaign, we’re just going take this zester, and we’re going to zest a bit of the rind of the lime, which is quite strong, so don’t put more than one or two small zests.
Male: And the zesters, the essential bar tool for the caliber of the shishi festive holiday cocktails, we’ve use it now most every cocktail we’re showing you today.
Kimberly: There we go, so now you’ve just got enough, not too much. Just two small, small shots right there.
Male: Perfect, look cheers Kimberly my little cocktail 0:01:32.1 it's been a pleasure.
Kimberly: Cheers!
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