I love collecting recipes from my travels. I always enjoy creating new dishes and cocktails from different experiences. With the blog, I’ve been fortunate to have talented chefs share their recipes on the Dining Traveler. From vegetarian fare at Casa Luca in DC to Peking turkey at the Cayman Islands, it’s fun to explore dishes around the world. As the holidays approach, I love to experiment with easy yet unique cocktails. With the holiday season in full swing, I am sharing the Le Lucien Bar at Hotel Fouquet’s Paris “Midnight Moon” champagne cocktail recipe.
The Midnight Moon cocktail, created by talented bartender Stéphane Ginouvès (check him out in action on this video), is made with honey from hives on the hotel’s terrace. I gave this champagne cocktail recipe a try at home and the results are delicious and very easy to make. Dining Traveler tip: stir the honey with the gin before adding the champagne. It makes the drink much smoother.
He was gracious enough to share the recipe with the Dining Traveler:
Midnight Moon Cocktail
4 oz. Champagne
0.7 oz. Bombay Sapphire East Gin
0.3 oz. Honey
1 Lemon peel
Mix the honey and gin, pour into glass (I prefer coupe glass versus flute), follow by pouring the champagne, and finish with a fresh slice of lemon peel (twist peel before dropping it into the drink for more lemon flavor).
Photo Credit: Hotel Le Fouquet
My version is not as fancy as Mr. Ginouvès (I’ll admit, I used Cava), but I plan to serve it as an aperitif at my upcoming holiday Christmas party. I also used Bond Street Gin, a small batch gin from Oregon, which I find a lighter than Bombay Sapphire. There’s something about a bubbly cocktail that gets the party started. Do you love bubbles as much as I do? What’s your favorite champagne cocktail recipe?
The Midnight Moon cocktail sounds delicious. Thanks for sharing this delicious champagne cocktail recipe, Jessica!
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