07/20/2024
Sip and Celebrate: The Champagne Cocktail Revolution at Tales of the Cocktail
Anyone who has ever opened a bottle of Champagne knows the dilemma: Champagne is as fleeting as it is delightful. If you don't finish the bottle, the remaining bubbles quickly dissipate. (Wait—we know what you're thinking: You always finish the bottle. But what about the second bottle? Or the third?)
This problem has plagued Champagne enthusiasts since its invention 300 years ago. Its fleeting nature may have even contributed to Champagne's allure, tying it to luxury and special occasions. After all, if you have the means to indulge, perhaps you don't mind wasting a bit of Champagne goodness.
But we do. We care about every drop.
We love Champagne so much, we never want to waste a drop. It's not just about the waste; it's about the opportunity cost. What if you decide not to open a bottle because you know you won't finish it? Then you've missed another chance to savor Champagne's unique deliciousness. That's a waste and a minor tragedy if you ask us.
These two issues—waste versus want—clashed on New Year's Eve, 1991. Company founder Evan Wallace received a bottle of vintage 1982 Krug Rosé from the world-famous bartender Murray Stenson at Seattle's historic Il Bistro Ristorante. It was love at first sip; pure perfection in a glass. Wallace wondered why such a delight wasn't available by the glass year-round. Stenson explained that you can't open a $300 bottle to serve one glass and then pour the rest down the sink the next day. The boss wouldn't like that.
Wallace, a physicist by trade, immediately saw this as a solvable problem. By the time the neon-lit clock over the Market struck midnight, he had a stack of bar coasters covered in scribbles and a few good ideas. He began working on the project on New Year's Day, hangover and all.
The first patents followed in 1996, and rough prototypes emerged by 1998. What seemed straightforward became increasingly complex, but finally, after 15 years of development, the Perlage System reached the market in 2008. Dom Perignon became Perlage Systems' first customer, and soon other famous producers followed. By the end of the decade, Perlage could be found in thousands of top restaurants and bars.
A home version quickly followed, sparking a Champagne revolution. The impact was immediate. Conversations shifted from "What's the special occasion?" to "Is that a Récoltant-Manipulant Champagne?" as enjoying fine Champagnes by the glass became normalized and affordable.
No longer is Champagne reserved for celebrations or the wealthy. With Perlage, you can enjoy a glass anytime. And we suggest you do.
Tales of the Cocktail: Celebrate with Champagne Cocktails
As you head to Tales of the Cocktail in New Orleans, we invite you to experience the magic of Champagne cocktails. The Perlage System ensures you can enjoy exquisite Champagne by the glass without worrying about waste. Here are a few cocktail ideas to inspire your celebration:
Classic Champagne Cocktail: A sugar cube soaked in Angostura bitters, topped with Champagne, and garnished with a lemon twist.
French 75: Gin, lemon juice, simple syrup, and Champagne, served in a flute and garnished with a lemon twist.
Champagne Mojito: Light rum, fresh mint, lime juice, simple syrup, and Champagne, served over ice.
Kir Royale: Crème de cassis topped with Champagne, garnished with a fresh blackberry.
Join us at Tales of the Cocktail and raise a glass to the future of Champagne cocktails. With the Perlage System, every drop is a celebration waiting to happen. Cheers!
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Cheers to unforgettable moments and the perfect sip! 🥂
