Ahead of us is last session in the series of regular meetings with bar literature expert Tomáš Mozr!
On December 10th, the next Books & Booze event will kick off, this time on the theme “Champagne in full swing”
The last Books & Booze meeting of the year, which will take place on December 10th in an unconventional pre-Christmas term, will be truly unique. In addition to the attractive topic and the story of the most famous sparkling wine, despite the efforts of its Italian cousin to compete, the December meeting will be even more exceptional as it will feature a special guest – bartender and distributor of Terroir Champagne, Miloš Danihelka. We can thus look forward to much more than just dry stories from books, but also juicy tales straight from the French vineyards.
Did you know that the first true written mention of the Champagne Cocktail comes from the pen of American doctor, diplomat, and writer Robert Tomes? In his work Panama in 1855, he described in detail the composition and preparation of the world’s most delicate drink. For its preparation, he recommended crystal-clear ice, sugar, bitters, and Mumm champagne. The perfect drink, according to him, swirls, hisses, foams, and is the best way to quench a person’s thirst.
Although the 18th century was the era of shaping champagne and the first major houses, when, for example, in 1735, the thick-walled bottle was officially introduced, supplemented by a royal decree specifying a cork stopper and its fixation with metal wires, it was in the 19th century that techniques were perfected to reliably control sparkling wine.
Do you know the difference between sparkling and effervescent wine? While both types contain carbon dioxide, the method of their production is different. Effervescent wine, characterized by smaller and shorter bubbles, is made by adding carbon dioxide to the wine. In contrast, sparkling wines contain carbon dioxide that naturally forms through primary or secondary fermentation of fresh grapes, grape juice, or wine, where sugar and carbon dioxide are converted into alcohol and carbon dioxide, the latter being achieved by sealing the wine in a bottle.
While clinking glasses has roots in ancient practices of serving poison to enemies in drinks, stemming from caution, toasts have held a firmly established place in drinking culture since at least the Middle Ages. This ritual was typically clearly hierarchical and often led to significant conflicts, as topics such as unfaithful wives, money, and noble lineage arose. However, today toasts have a more celebratory role, rather than serving as a means to settle scores. In at least 95% of cases, “bubbles” make an appearance during festive occasions.
In terms of variations on the famous cocktail Soyer au Champagne, one might consider its similarity to the Sgroppino cocktail, whose history dates back to the 16th century, when Venetians favored a combination of sweet lemon sorbet and distilled wine, later adding prosecco. This drink, derived from the Italian verb sgropàre, which literally means “to untie a small knot” – referring to the twisted stomach after a large meal – cannot be considered a true variation. Soyer au Champagne stands out with its velvety smooth, creamy taste of vanilla ice cream, maraschino, orange liqueur, and brandy, all enhanced by champagne.
You will also have the opportunity to taste some cocktails supported by the brands: Miloš Danihelka a Terroir Champagne.
You will learn about this and much more when you join us on December 10, 2024!
Tomas and the Alcron Bar team will always welcome guests in two waves. The first from 17:00 and the second from 19:00, when guests can join at any time.
Everyone who wants to explore the secrets of the world of cocktails and bar culture is cordially invited, and this unique event is open to everyone for FREE! And that’s why you really shouldn’t miss this event!
Will you take part in six of the twelve themed evenings? You will then become a unique member of the “Friends of Alcron” group and look forward to surprises.
For more information, please contact Alcron Bar at: alcron.bar@almanachotels.com or check out: BOOKS & BOOZE with Tomáš Mozr | Alcron (alcronprague.cz)